All Products

Premium quality Italian butchers twine. Our salami twine uses specially processed cotton twine and has a food safe coating. It is essential for tying rolled roasts together, shaping meat, tying off salami and keep your sausages, cured meats and salami fresh.

Salami making has never been so easy!

These collagen casings are ideal for fresh salami making and are ready for immediate use; no preparation is required. They are made from high quality collagen material derive from animal fat usually beef. This is a great type of casing for beginners as it requires no prep work, is easy to handle, is straight forward with its application and can be stored anywhere without refrigerated.

As a reference:

• The sizes between 24mm – 38mm are approximately 2 plies; somewhat durable.
• The sizes between 43mm – 60mm are approximately 3 plies; extra durable.
• The sizes between 70mm – 80mm are approximately 4 plies; the most durable.

Comes in packs of 5, 25, 50, 100 and 1000.

Compare sizes and types in our salami casings range.

This double banded red netting is ideal for keeping together your Salami, Capoccollo, Panchetta, and other cured meats during the process of drying and curing. Featuring an exceptional cotton and elastane blend, our double banded netting is ideal for keeping your roasts, cured meats and sausages held together tightly. This Italian made netting provides and maintains even pressure around the meat as it shrinks over time and gives the meat the traditional ‘tied’ appearance. We encourage our artisans to use it both commercially and for homemade ventures.

Our Double Banded Netting is:

• Made in Italy
• Available in sizes 10, 12/11, 14, 16, 18, 20, 24, 32, 40
• Mostly available in lengths of 3 m, 10 m, 25 m and 50 m

*Above is a general sizing guideline only.

Expansion Stopper used for wine/champagne and beer bottles, and/or soda. The flippable lever allows it to lock firmly in place.

Modern and minimalistic, our base metal lids are manufactured by utilising the latest industry technology - high-quality PPGI (pre-painted galvanized iron) materials, as opposed to the old-style ‘tin’ versions. These are available in a range of all the sizes.

These metal jar lids come in a variety of sizes and pack size to suit all of your needs. Sizes range from 63mm to 110mm, suitable for preserving or general storage of goods

See all jar and bottle lids, sized to the Italian jars and bottles we sell.

Product Overview

Cured meat making has never been so easy!

This traditional collagen pre-cut sheet is resistant and flexible. Ideal for wrapping cured meats like capocollo, pancetta, prosciutto and others. It is very easy and efficient to use. This is a great type of casing for beginners as it requires no prep work, is easy to handle, is fairly straight forward with its application and can be easily stored without needing to be refrigerated.

Curing Wraps are used to age raw meat products by encasing your seasoned meat and giving it a protective layer during the drying and curing process. They dry evenly together with the filling. The wrap sheets act as a porous membrane which will allow the moisture to be released from the meat, assisting with the drying process; at the same time aiding in creating a secure barrier that can help to reduce any potential contaminants coming into contact with your raw produce as it hangs and cures.

Manufacturer's instructions for use

Before wrapping, lay the sheet out flat on a smooth, sterilized surface. Splash a few drops of water evenly around the sheet making it soft and pliable. Then wrap your meat accordingly.
TIP: During the smoking process the maximum temperature should not exceed 40 ° C.

Storage

Store in a cool, dry place. Avoid direct sun exposure and extremely humid places. Once the packet is opened, store the casing in a sealed cardboard box.
Keep in mind extra products that you can purchase separately to improve your production process:

Compatible With

• Netting: Ideal for keeping together your cured meats during the process of drying and curing.
• Netting tubes: A stable way to hold netting and feed your cured meat.

Product Overview

Salami and sausage making has never been so easy!

These curved collagen casing sticks are ideal for making fresh sausages or salami and are ready for immediate use; no preparation is required. They are made from high quality animal product and man-made collagen. This is a great type of casing for beginners as it requires no prep work, is easy to handle, is fairly straight forward with its application and can be easily stored without needing to be refrigerated.

As a reference:

• The sizes between 24mm – 38mm are approximately 2 plies; somewhat durable.
• The sizes between 43mm – 60mm are approximately 3 plies; extra durable.
• The sizes between 70mm – 80mm are approximately 4 plies; the most durable.

Comes in packs of 10, 50 and 200. Wholesale available as well.

Manufacturer's instructions for use

Before stuffing, soak the casing in water at 20º and salt accordingly. The soaking time and the percentage of salt will depend on the presentation format selected by the customer. Usually, no more than 30 minutes is recommended with a concentration of 10% to 15% of salt.
Before filling the casing drain the water out and slide onto the funnel which should be free of burrs and deformations. Fill the casing to 90% to 95% of its length. Allow 5 to 7 cm to tie off or clip.
The closing process of the casing can be manual or automatic by using automatic staplers with clips (selecting the suitable staple/clip for each size), semi-automatic/manual clipping systems or the use of a traditional cotton twine (string).
TIP: During the smoking process the maximum temperature should not exceed 40 ° C.

Storage
Store in a cool, dry place. Avoid direct sun exposure and extremely humid places. Once the packet is opened, store the casing in a sealed cardboard box.

Compatible with
Keep in mind there are extra products that you can purchase separately to improve your production process:

• Netting: Ideal for keeping together your cured meats during the process of drying and curing.
• Netting tubes: A stable way to hold netting and feed your cured meat.
  

Product Overview
Meat Cure No.2 Fermenting Salt is an essential ingredient for making salami and other air-dried meats. This curing salt combines nitrites and nitrates, providing a dual-action protection essential for the long-term, slow processing of meats. Equivalent to Prague powder #2 or Instacure #2, it ensures the safety and quality of air-dried salamis and cured meats by gradually releasing nitrites over time. Not consumable, this product is a poison and should be used with caution.

Technical Specifications:

• Model: Meat Cure No.2 Fermenting Salt
• Operation: Suitable for curing air-dried meats like salami
• Material: Blend of nitrites and nitrates in salt
• Included Components: Curing salt with nitrites and nitrates

Key Features:

• Dual-Action Cure: Contains both nitrites and nitrates, offering immediate and long-term protection for air-dried meats during the curing process.
• Essential for Air-Dried Meats: Ideal for salami and other meats requiring slow curing, ensuring safety and flavor development over time.
• Not for Cooking or Table Use: This is a specialized curing salt and should not be substituted for cooking salt or ingested directly.
• Safety First: Contains nitrite; improper use or substitution can be dangerous, especially for young children. Use strictly as directed.

Safety and Material Quality:
This product is not consumable and should be handled with care. Always keep out of reach of children and store in a cool, dry place. Follow all dosage instructions precisely to ensure safe use.

Cleaning and Maintenance:
Store in a cool, dry place to maintain effectiveness. Ensure the product is securely sealed to prevent moisture absorption and contamination.

See all curing salts, including Meat Cure #1 for bacon, ham and fresh sausage.

The plastic Novatwist 30x60mm closure is a great solution for home-bottling to suit any wine bottle with the BVS external thread 30mm. Choose pack size and colour from the dropdown. These caps can be screwed down/applied by hand (no machine required).

• The capsule part will separate from the screw cap once the bottle has been opened, leaving the capsule on the bottle.

Customisation available for those interested in purchasing caps in bulk. Contact us via email to know more.

Customer Notice
Please note that the manufacturer may vary colours and make minor design changes from batch to batch without prior notice.

See all our screw caps, including Stelvin-style BVS wine caps, and the BVS wine bottles they fit.

These quality sauce bottle caps are made for the passata connoisseur. Forget about losing a great batch of tomato sauce because of bad bottling. With this bottle cap you can now give your sauce an air-tight, freshness-lock seal. It is suitable for 53 mm wide bottles and comes with a snazzy tomato logo on the white metal head. It is easy to use and clean. Twist the cap onto the bottle and store your sauce without any worries.

See all jar and bottle lids, sized to the Italian jars and bottles we sell.

These single pointed stainless steel butcher's hooks are the perfect size to hang salami or larger meats.
Professional butchers hooks made in Italy with a premium stainless steel. 

Some size details:

Muaraca’s Mild Pepper Sauce is a rich, explosive red paste made in Italy with Calabrian peppers grown to perfection and carefully nursed from planting to harvest to give you this authentic pepper sauce straight out of Nonna’s kitchen. This pepper sauce is typically used as an ingredient to give your cured meats and sausages that intense crimson colour or to spice up various dishes that need a little more flavour and power.

We suggest using 800g to 1Kg per 10Kg of meat when making sausages and salami for an even blend. However, it is entirely up to you how much you wish to add to satisfy your own palette.

Overview
The Artisans Bottega’s Vacuum Sealer Bags offer a cost-effective and reliable way to keep your meat, salami, and sausages fresh for up to five times longer than conventional storage methods. Made in Italy from durable, food-grade 105-micron plastic, these bags are perfect for preserving food without the risk of leakage or freezer burn. BPA-free, airtight, and safe for use in fridges, freezers, and pantries, they are also reusable and microwave-safe, making them an eco-friendly and practical choice for any kitchen.

Why Italian Vacuum Bags Are Better
Italian vacuum bags, like those from The Artisans Bottega, stand out in the market for several reasons:

• Superior Quality: Crafted from high-quality materials, these bags are robust and designed to prevent punctures and leaks, keeping food fresher for longer.
• BPA-Free & Safe: These bags are made from BPA-free plastic, ensuring food safety without harmful chemicals.
• Cost-Effective: Italian vacuum bags are more affordable compared to other brands, offering excellent value without sacrificing quality.
• Versatile Use: Ideal for both dry and wet foods, Italian vacuum bags handle liquid sealing with ease, making them perfect for marinating meats or storing soups.
• Trusted by Professionals: Frequently used in professional kitchens, these bags are known for their reliability and performance in preserving food.

Features

• Durable & Food-Safe: Made from tough, 105-micron BPA-free plastic that’s safe for food storage.
• Airtight & Odour-Free: Airtight design keeps odours locked in and food fresh.
• Reusable & Washable: Designed to be reused, reducing food waste and saving money.
• Multiple Sizes Available: A wide range of sizes to fit all your needs.
• Fridge, Freezer & Microwave Safe: These versatile bags are suitable for use across all storage and cooking methods.

Usage
Perfect for home chefs, butchers, and anyone looking to preserve meat, sausages, and salami. Use these bags with a vacuum sealer to lock in freshness, prevent food wastage, and store meals for longer.

Customer Notice
Please raise a ticket if you are unsure about the size.

See our full range of vacuum bags and vacuum sealer rolls.

Product Overview
Meat Cure #1 is the industry standard curing salt used for making bacon, ham, corned beef, and other cured meats. Also known as Prague powder, pink salt, or Instacure #1, this cure is precisely formulated with sodium nitrite to ensure safe and effective meat curing at home. The cure is dyed pink for safety reasons, making it easily distinguishable from regular salt to prevent accidental consumption.

Technical Specifications:

• Model: Meat Cure #1
• Operation: Suitable for curing meats like bacon, ham, and corned beef
• Material: Sodium nitrite and salt blend, dyed pink for safety
• Capacity: Available in various package sizes
• Size and Weight: Packaged by weight; size varies
• Included Components: Curing salt with sodium nitrite

Key Features:

• Industry Standard Curing Salt: Essential for making bacon, ham, corned beef, and other cured meats, ensuring safe and consistent results.
• Safe and Effective: Contains sodium nitrite to prevent spoilage and ensure safe meat curing; dyed pink to avoid confusion with regular salt.
• Versatile Use: Ideal for a variety of curing recipes, providing the right balance of ingredients for safe home meat processing.
• Important Safety Information: Not consumable as table salt. Contains nitrite; handle with care and follow safety instructions.

Safety and Material Quality:
This product is not consumable and should not be substituted for regular cooking salt. Contains nitrite, which can be hazardous if used improperly. Always keep out of reach of children and store in a cool, dry place.

Cleaning and Maintenance:
Store in a cool, dry place to maintain effectiveness and safety.

These casings are ideal for both fresh and smoked sausage production.

Available in a variety of gauges, tubed, pre-flushed and salt-packed.

The benefits of natural casings extend beyond the consumers' enjoyment of the sausage. For instance, the high elasticity and tensile strength of natural casings allow for optimum filling yields during sausage production, and contribute to more attractive, wrinkle-free link ends. Natural casings are endothermic, that is they draw heat away from the sausage thereby providing enhanced shelf life and a longer-lasting attractive appearance.

• You will get more out of skins if fill them without cutting them
• All fresh casings are cleaned and salted when packed
• Needs to be stored in fridge NOT FREEZER
• Wash salt off the inside and outside of casing before using
• 1-2 minutes in lukewarm water with lemon, NO VINEGAR as the acidity will break them down

Will last up to two years if kept correctly in salt and refrigerated.

Browse all our natural sausage casings, hog, sheep and beef, plus sausage fillers to suit.

Customer Notice

• Fresh and perishable products, such as fresh casings, are not eligible for international shipping.
• An administration or cancellation fee of up to 20% may apply on a case-by-case basis, depending on the circumstances and costs already incurred in processing the order.

Elegant aluminium screw caps to suit BVS wine bottle. They come with a plastic screw inside, making it easy to place on a bottle.

You do not need a machine, just hand applied to close.

Customer Notice

• Cap does not have a tamper-proof fiture.

See all our screw caps, including Stelvin-style BVS wine caps, and the BVS wine bottles they fit.

This Plastic Netting Tube is designed to assist in and make simpler the process of netting meat products.

Our Plastic Netting Tubes have been crafted to make netting your meat products simpler. The sleek design and sturdy base help to stabilize the tube and allow for a simple and time saving netting process. These tubes come in various sizes to suit all meat products such as salami, capocollo, prosciutto, small hams and others.

Our Tubes feature:

• Quality food grade plastics
• A Free-standing, easy to clean Italian made design
• A Removable cap

How to Use in 3 Easy Steps:

Step 1.  Place the cap on top of the tubing and pull the netting over the tube.

Step 2.  Remove the cap, tie the free end of your curing net with salami twine and push your produce up through the shaft of the tube.

Step 3.  Cut the netting away at the bottom of your produce, tie the end closed with twine and repeat the process.

*Above is a general sizing guide only

We know how much you love making fresh, healthy tomato sauce at home. The most important part of passata-making is preserving it, The best way to preserve your tomato sauce for a longer periods is by using these high-quality Italian glass bottles. Stores up to 720 ml of sauce per bottle. It works with our 53 mm lids. Lids are sold separately.
Don't go buying cheap bottles and ruin your efforts and sauce.
This 720 ml Passata bottles come in 20 Pack. Check out our bulk price for this product.

Only bottles, tops are not included. You can purchase the 53 mm caps separately.
For bulk orders, additional packaging of pallets, dividers, and packaging may apply.
Bulk quantities are only available for pick up on Epping Store.

Approx specs. Bottom 7.6-7.8 cm. Height 22-23 cm.

Making passata this season? Read our passata recipe for the full step-by-step method.

Collagen curing wrap is a natural, commercially dried product traditionally used in the production of cured meats such as pancetta, capocolli, prosciutto and others. These thin, yet durable sheets are used to wrap whole-muscle cuts for aging or dry curing.

Adheres to meat and permits breathability while drying and smoking, allowing those nice smokey flavours to penetrate.

This Fresh Sheep Casing is a natural sheep casing that has been cleaned and packed in a salt cake to keep is fresh and preserved for a number of months before use. These casings are top quality animal product, locally processed and have a mild fragrance that won’t smell up your fridge. These casings are ideal for small to middle sized sausages.

Simply cut off the amount you require and clean thoroughly under cool constant running water. The rest of the casing can remain in the salty heap and be put back into the fridge or freezer until required again.

This casing requires thorough cleaning before use.

Pack sizes are available in 10m, 45m, and 90m lengths.

Ice packs are available to be purchased separately. If you are choosing to ship, it is recommended for this product to travel with an Ice Pack.

Browse all our natural sausage casings, hog, sheep and beef, plus sausage fillers to suit.

Product Overview:
Bulbous, narrow-neck demijohns are essential for home fermentation and storage. Featuring a smooth glass surface, they are perfect for fermenting wine or curing olives. Each demijohn comes with a durable and stylish PVC basket, providing protection and ease of handling. Available in a range of sizes from 5L to 54L, these demijohns are a versatile addition to any home fermentation setup.

Features:

• Smooth Glass Surface: Ideal for easy cleaning and monitoring during fermentation.
• Narrow Neck Design: Helps prevent contamination, making it perfect for curing olives or fermenting liquids.
• PVC Basket: A chic, protective basket that adds both style and functionality.
• Bung Compatibility: Depending on the size, choose between a tapered rubber or silicone bung to fit the top of the vessel.

Top Internal Diameter:

• 5L to 34L Demijohns: Approx. 35 mm
• 54L Demijohn: Approx. 47 mm

Key Benefits:

• Versatile Use: Ideal for fermenting wine or curing olives.
• Durable & Stylish: Comes with a chic PVC basket for added protection.
• Customizable: Available in multiple sizes with optional bung choices for a perfect fit.

Customer Notice

• Authentic Italian demijohns are traditionally handmade and may not have a perfectly polished or sterilised appearance.
• Minor glass lines, water marks, condensation, dust, dirt, or cosmetic imperfections are normal and do not affect the performance or quality of the product. They do not indicate prior use.
• We recommend thoroughly cleaning, rinsing, and sanitising your demijohn before first use. As these demijohns are stored in agricultural and warehouse environments before export and undergo the required quarantine, inspection, and fumigation procedures in accordance with import regulations upon arrival.
• Do not use hot or boiling water, as sudden temperature changes may cause the glass to crack or break.

Compare every size and neck style in our glass demijohns range.

Oxyclean is a solvay coated and stabilized sodium carbonate peroxyhydrate (Sodium Percarbonate) which combines the properties of sodium carbonate and hydrogen peroxide. It is an odorless, crystalline, white powder used when dissolved in water, in cleaning and bleaching applications and as a beer keg and line cleaner.

USAGE:
Mix at the rate of 7 g per litre of water, best reults are obtained using hot water.

MSDS Information: CLICK HERE

Pure silicone bungs are available bored to fit an airlock or solid for sealing purposes. These bungs are tapered.

White winery grade silicone is a purer alternative to rubber and, they are ideal for long-term storage of wine in demijohns or barrels. They have a long durable life span.
They are made with food grade silicone and can handle temperatures up to 180C. They also have excellent chemical resistance to a wide range of acid and alkaline cleaners and sanitisers.

We have a wide range of silicone bungs available, either solid or with an 8mm bored hole suitable for an airlock or blow off tube.

Keep in mind that the bigger sizes are designed in a long style with recessed.

Package Including:
You can choose bored or solid from the drop-down menu below.

Clear Vinyl Replacement Inflatable Seals for Variable Capacity stainless steel wine and fermentation tanks. The sizes mentioned above are the diameter of the tank, don't confuse it with the tank circumference or tank capacity.
The materials are very resilient, have a low compression set and will not perish like natural rubber.

​As a guide choose the size of the seal as per the diameter of your lid.

Product Overview
This Stainless Steel 18/10 Pan is available in multiple tray sizes, designed for everyday use with non-stick properties that don’t require a coating. The pan features movable side handles for safe and easy handling, even with hot foods. Its durable, scratch-resistant construction ensures long-lasting performance, making it ideal for both home and professional kitchens.

Technical Specifications:

• Material: Stainless Steel 18/10 (high-quality, food-safe)
• Operation: Manual, with movable side handles for easy holding
• Non-stick: Non-stick properties without chemical coating
• Tray approx. Internal specs:
  • 30x22 cm - Deep 5.5 cm
  • 35x26 cm - Deep 6 cm
  • 40x28 cm - Deep 6.5 cm
  • 45x32 cm - Deep 8 cm
  • 60x40 cm - Deep 10.5 cm
• Origin: Made in Italy

Features:

• Available in 5 tray sizes: 30x22, 35x26, 40x28, 45x32, and 60x40 cm (Internal Size, Not Include Lip - around 3-5cm extra)
• Non-stick functionality without the need for a coating, making it scratch-resistant
• Movable handles for easy and safe handling
• Durable 18/10 stainless steel construction for long-lasting use
• Suitable for a variety of cooking tasks in both home and professional kitchens

Safety and Material Quality:

• Made from food-safe stainless steel 18/10
• Scratch-resistant surface ensures long-term use without wear
• Complies with European safety standards for kitchenware

Cleaning and Maintenance:

• Dishwasher safe for easy cleaning
• Resistant to scratches, stains, and corrosion

Key Benefits:

• Provides non-stick performance without harmful coatings
• Scratch-resistant and built to last
• Movable handles offer convenience and safety
• Available in multiple sizes to suit different needs

This pricking tool effortlessly pierces salami/sausage skin to remove air pockets in the casings to prevent the meat from spoiling. Features a black plastic body, stainless steel pins and a protector cup.