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    Nitrite salt (0,6%)
    Nitrite salt (0,6%)

    Nitrite salt or 'coloroso salt' is ideal for making many types of sausages and meat products. It prevents bacterial growth and adds an attractive fresh color to your sausage and charcuterie. It ensures that cooked sausages and…

    € 2,99 € 1,75
  • substitute for cure #2

    Saltpeter/potassium nitrate
    Saltpeter/potassium nitrate

    Saltpeter / potassium nitrate is used as a preservative to prevent color loss in meat. It is converted into nitrite inside of your sausage.

    € 9,00 € 8,25
  • Dextrose

    Dextrose or glucose is the main foodsource for the lactic acid bacteria in the starter cultures that you need to make your own dry sausage.

    € 3,99
  • no #1 butcher's secret


    The ideal additive for all juicy fresh and cooked sausages. Your butcher won't tell you, but he is guaranteed to use it.

    € 7,99
  • Salvianda salt
    Salvianda salt

    Salvianda is a salt variant that contains both sodium nitrite and potassium nitrate, and a tiny bit of dextrose. It's a handy european alternative to cure #2

    € 6,99
  • Glucono Delta Lacton (GDL)
    Glucono Delta Lacton (GDL)

    GDL lowers the pH of your meat without fermentation.

    € 5,99
  • Ascorbic acid
    Ascorbic acid

    Ascorbic acid, or vitamin C, is an antioxidant. It ensures that the red-coloring effect of nitrite is enhanced.

    € 5,99
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