Salami & Sausages

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.

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.

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.

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.

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

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.

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.

These Hot Chilli Flakes are made from the finest red chilli peppers and have a rich and fruity aroma which contrasts well with the powerful heat that it imparts. It will turn a dull dish into something explosive and extraordinary. You can use chilli flakes as a garnish to add heat and colour to all kinds of dishes such as soup, omelettes, dips, vegetables, and during sausage/salami making.

These are galvanised hog staples to fit the Simes Hand Crimping Tool 1200 model. They are safe to use on meat casings and netting and available in sizes A-18 and A-16 in packs of 1000.

The Simes Galvanised Staples are high‑quality fastening clips engineered for secure, consistent performance across a wide range of applications. Made from robust galvanised steel, these clips offer excellent corrosion resistance, ensuring long‑lasting durability whether used indoors or outdoors.

Designed for strength and reliability, the clips provide a tight, dependable hold ideal for fencing, netting, bag closures, upholstery work, and general fastening tasks. Their uniform shape and sturdy construction make them easy to apply with compatible hog ring tools, delivering professional results every time.

Generally, the sizes are used for:

• A-16 for casings 40-50mm
• A-18 for casings 50-90mm

Enhance your sausage-making endeavours with our Dried Collagen Casing Stick.
Crafted with precision, our Dried Collagen Casing Stick is designed to simplify your sausage-making process. With its easy-to-use format, you can effortlessly stuff your sausages with your preferred filling, whether it's a traditional blend of meat and spices or a unique gourmet creation. Simply soak the casing stick in water to soften it, and it's ready to be filled with your delicious mixture.

Collagen casings have the advantage of being odourless and tasteless, allowing the flavours of your ingredients to shine without any interference. Additionally, they provide a natural casing-like bite and texture, enhancing the overall sensory experience of your sausages.

A Salami Pricker is used for fresh and cured sausage making to remove the excess air that is trapped inside your casings. Made from a high quality food grade PVC base that is embedded with stainless steel needles.

These needles are fine and sharp enough to penetrate the casing without causing it to tear, creating a hole large enough to expel the excess air yet small enough to avoid any bacteria or other contaminants to penetrate and infect your meat. 

This Fresh Ox Casing is a natural beef 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 medium to large sized sausages such as thick Italian sausages, kranskys or similar sized meat products.

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 and 15m lengths.

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

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

Crafted from high-quality collagen, this casing stick offers convenience and reliability. With its easy-to-use design, it ensures a seamless sausage stuffing experience. Elevate your culinary creations with the help of our Dried Collagen Casing Stick.

Fennel seeds have a warm aroma and sweet, anise-like flavour, often used in Italian cooking. Fennel seeds can be ground but they can also be roasted or eaten whole. When roasted they reveal a delicate, almost hidden sweetness. Fennel pairs beautifully with the robust flavours found in cured meats and rich, oily fish like mackerel, sardines, herring and salmon. Roman soldiers are said to have consumed fennel to empower them on the battlefield.

Create perfectly traditional salami with Bactoferm White Mould Culture. This fast-growing, high-performing mould is designed to suppress wild surface flora and promote a uniform, dense, short white mould coating on your salami. Known for its beautiful appearance and distinct mushroom flavour, it delivers a professional-quality finish to your salumi every time.

• Controls Wild Surface Flora — Reduces unwanted moulds for consistent curing
• Traditional White Appearance — Dense, uniform and smooth
• Enhanced Flavour Profile — Adds mild mushroom notes to your salami
• Perfect for Home & Small-Scale Producers
• Contains Penicillium Nalgiovense
  

Whether you're a home artisan or a small commercial producer, this mould culture helps you achieve consistent and safe results with every batch.

Store frozen

This single banded white netting is ideal for keeping together your Salami, Capoccollo, Panchetta, and other cured meats during the process of drying and curing. Featuring a light cotton and elastane blend, our white 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 White Netting is:

• Made in Italy
• Oven safe
• Available in sizes 10, 16, 18, 20
• Mostly available in lengths of 3 m and 50 m

 

 
*Above is a general sizing guideline only.

Product Overview:
Flossy Sea Salt is a natural, non-iodised sea salt perfect for making fresh sausages and salami. With its fine, flaky grains, this salt disperses evenly throughout your meat mix, ensuring a smooth texture without any grittiness or graininess in the final product. This pure sea salt contains no cures or additives, making it an excellent choice for traditional meat curing and processing.

Technical Specifications:

• Model: Flossy Sea Salt
• Operation: Suitable for curing fresh sausages, salami, and other meats
• Material: Pure, non-iodised sea salt
• Capacity: Available in various convenient pack sizes
• Size and Weight: Fine grains for easy mixing
• Included Components: Natural sea salt crystals

Key Features:

• Fine, Even Texture: The fine, flaky grains ensure the salt disperses quickly and evenly in your meat mix, preventing grittiness in your finished product.
• Natural and Pure: Contains no cures, additives, or iodine, preserving the natural quality of your meats and helping them bind together effectively during the curing process.
• Ideal for Curing: Aids in the curing process by removing excess moisture from the meat, allowing it to dry and mature safely, while deterring harmful bacteria.
• Versatile Use: Perfect for sausages, salami, and other cured meats, providing reliable results in meat processing.

Safety and Material Quality:
Produced from pure, natural sea salt without additives, ensuring a high-quality product for safe meat curing and processing.

Cleaning and Maintenance:
Store in a cool, dry place to maintain freshness and quality. Check your salami closely as it dries to ensure optimal curing conditions.

At Hi Mountain, the goal is to provide customers with high-quality, versatile, flavorful, and convenient products. They carefully select the herbs and spices used in the seasonings to ensure maximum freshness and flavor. The seasoning blends are famous for their robust Western taste, which customers simply can't do without.

Hi Mountain seasonings are incredibly versatile, as they are designed to pair perfectly with specific foods but can also be used as all-purpose seasonings. They currently offer 25 different jerky kit options, allowing you to make delicious homemade jerky exactly how you like it, using your favorite spice blend. 

Hi Mountain Jerky Maker Variety Pack #1 includes these 5 delicious flavors :

• Original Blend
• Mesquite Blend
• Hickory Blend
• Cracked Pepper N Garlic Blend
• Cajun Blend

Cracked Black pepper has a full-bodied, wood-like flavour with mild spiciness to it as it maintains more of its natural body than if it was ground. This adds bold flavouring and robust texture to your homemade dishes. Black Pepper is an essential ingredient to have in your kitchen and can be added to enhance any dish with a little heat and texture. Many dishes would simply seem incomplete without the addition of pepper!

Product Overview
Misty Gully Kosher Salt is a premium, all-natural salt made in Australia, ideal for gourmet cooking, curing meats, and a wide range of culinary uses. With its coarse, almost rectangular crystals, this salt is perfect for drawing out moisture in meats, enhancing flavors, and adding a pure, clean taste to dishes. Favored by professional chefs and home cooks alike, it’s the essential ingredient for making bacon, seasoning steaks, and preparing vegetarian and vegan dishes.

Technical Specifications:

• Operation: Suitable for curing, seasoning, and general cooking
• Material: Non-iodised, coarse-grained salt
• Capacity: 1 kg
• Size and Weight: Large, coarse crystals for easy handling and sprinkling
• Included Components: Kosher salt in a resealable zip-lock pouch

Key Features:

• Authentic Kosher Salt: Certified by Australian Kosher, ensuring purity and quality for all culinary applications.
• Large, Coarse Crystals: Ideal for curing meats like bacon, capocollo, and pancetta, as well as for general cooking and seasoning, offering ease of use and better adhesion to foods.
• Enhances Flavor: Brings out the natural flavors of ingredients without the metallic taste of iodized salts, perfect for spice rubs, marinades, and brines.
• Versatile Use: Suitable for koshering meat, seasoning steaks, and various cooking techniques, including vegetarian and vegan dishes.

Safety and Material Quality:
Made from pure, non-iodised salt to preserve the natural taste of food and protect the integrity of flavors, especially important in cheese aging and curing processes.

Cleaning and Maintenance:
Store in a cool, dry place to maintain freshness. The resealable zip-lock pouch ensures easy storage and prevents moisture absorption.

Product Overview

These mincer knives are made from stainless steel and are designed to fit most machines. If unsure about sizing, please come in store and we will help you find the right accessories for your machine. These stainless steel mincer accessories feature an efficient design and durable stainless steel that does not lose integrity over the years.

Cleaning and Maintenance

Don’t forget to regularly clean and dry your parts with a mild detergent after every use as they can rust and become grimy if left unchecked.

Approximate Dimensions

Customer Notice

*You must ALWAYS pair the type of metal in regards to plates and knives. If you have all carbon knives, plates and worm pins, and only want to buy an extra plate then it has to be carbon also. Although, carbon plates can wear over time and eventually shed small carbon particles onto your meats. However, if you want to upgrade to stainless steel plates and currently have carbon accessories, then you MUST also buy a stainless-steel knife and worm pin to complete the stainless-steel set. The consequence of having carbon and stainless-steel accessories working together, is that the stainless steel will wear away the carbon and shed particles of the carbon as the pieces turn.*

We suggest upgrading to Salvador’s Salvinox mincer accessories which feature high-quality Italian made stainless steel and efficient design. Salvador is considered the top of the range in stainless-steel mincer products throughout Europe and locally.