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BIG Value – 1 Kilogram Cure #2 – for Fermented and Dry Cured Sausage,
like Salami, Pepperoni, Soppressata etc.
like Salami, Pepperoni, Soppressata etc.
Want to get started with your own speciality sausage?
You’ll need a Cure; for preserving the Fermented sausage (or Prosciutto, Coppa, Lonzino etc)
Cures add that special flavour and have been used for decades to preserve sausage; Cure #2 is a mixture of salt, and Nitrates (6%) and Nitrites (4%), the main preservatives.
1 Kilogram value pack – ready to add to meat and create around 220 Kg of your own creations!
Imagine presenting your own handmade sausage or Prosciutto at the next BBQ or family gathering!
Check out our super value price
1 Kilogram pack with FREE – EXPRESS Shipping
