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!