Home Curing
Home-charcuterie equipment for the salumi-curious: temperature-and-humidity-controlled curing chambers and inkbird-style controllers that turn a wine fridge into one, mould cultures (Bactoferm M-EK-4, F-RM-52, T-SPX), beef middles and hog casings, fibrous casings, kitchen scales accurate to 0.1g, pH meters and refractometers, sodium nitrite cure #1 and #2, kosher and Italian sea salts.
Adjacent categories in the catalog
Charcuterie Boards
Wood, marble and slate for the table
Serving boards in walnut, acacia, olive wood, marble and slate, sized from a two-person aperitivo to a thirty-guest table.
4 products catalogued
CAT-02Charcuterie Knives
Cheese knives, prosciutto knives, picks
The knife rack for a charcuterie spread is more catalogued than it looks: soft-cheese spreaders, hard-cheese chisels, parmesan stubs, prosciutto slicers with a long flexible blade, accessory picks and forks.
3 products catalogued
CAT-03Meat Slicers
Home-grade electric slicers
Home electric slicers from the small Berkel-style countertop unit through 10-inch deli machines that handle a whole prosciutto leg or a vacuum-packed coppa.
2 products catalogued
CAT-04Italian Pantry
Oils, vinegars, pasta, tinned fish
Shelf-stable Italian groceries: extra-virgin olive oils with harvest-year and acidity declared, tradizionale and IGP balsamic vinegars, bronze-cut dry pasta, San Marzano DOP tomatoes, Sicilian salt-packed anchovies, ventresca tonno, Cetara colatura, Calabrian chilli pastes, capers from Pantelleria, single-source wild oregano.
5 products catalogued