Curing salt (included with the binder) Archives - BSA

Pepperoni (Recipe)

Preparation Please refer to the Artisan Cooked Charcuteries Cookbook here for processing method, as well as cooking and cooling process.

Kielbassa (Recipe)

Recommended plate: 5 mm Type of casings: Pork casings: 38/42 mm Beef casings: 35/38 mm Preparation Please refer to the Artisan Cooked Charcuteries Cookbook here for processing method, as well as cooking and cooling process.

Rustic Bologna (Recipe)

Preparation Please refer to the Artisan Cooked Charcuteries Cookbook here for processing method, as well as cooking and cooling process.

Bologna (Recipe)

Preparation Please refer to the Artisan Cooked Charcuteries Cookbook here for processing method, as well as cooking and cooling process.

Simplified Country Style Paté

In this recipe, “Meat Quantity” is pork trimmings. Preparation Please refer to the Artisan Cooked Charcuteries Cookbook here for processing method, as well as cooking and cooling process.

Knackwurst (Recipe)

Recommended plate: 3.5 mm Type of casings: Pork casings 29/32 mm Process: Grind the meat at least 3 times with the smallest grinder plate to obtain a very fine texture. Cooking and Cooling Process: 1. Begin the cooking process in cold or lukewarm water and go through the following cycle: Time Water Temperature 60 minutes […]

En l’absence de contrôle du procédé de fabrication et sans validation, la durée de vie des produits fabriqués avec nos ingrédients et nos méthodes ne peut excéder 7 jours, en référence aux normes du Ministère de l’agriculture, des pêcheries et de l'alimentation du Québec (MAPAQ).

En l’absence de contrôle du procédé de fabrication et sans validation, la durée de vie des produits fabriqués avec nos ingrédients et nos méthodes ne peut excéder 7 jours, en référence aux normes du Ministère de l’agriculture, des pêcheries et de l'alimentation du Québec (MAPAQ).