Make your own Charcuterie at home
SMALL = 350x350mm
The Safest and easiest way to cure your own Charcuterie (Salumi) at home.
Each pack contains 6 bags
MINI = 250x300mm SMALL = 350x350mm MEDIUM = 300x600mm LARGE = 400x800mm
These are a truly unique and revolutionary product. Processing cured meats and salamis in the traditional methods has always been something that for most of us living in Australia, has been impossible due to our climate.
But now you can do it safely in your own refrigerator and take out the potential of the meat picking up germs from the environment by putting your meat or salami in a Banquet Bag. The bags form a bonds with the protein in the meat, allowing them to age without the risk of picking up unwanted germs or fungi, while still allowing the meat to 'breathe'. The dry age bags are also thin enough to allow you to smoke your charcuterie and add that extra depth of flavour.
Make pancetta, salami, coppa, proscuitto and more...!
* Vacuum Sealer required *