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Oct 26, 2007 05:26 PM

Charcuterie supplies?

Howdy folks.

I'm looking to further my study of charcuterie and need some basic supplies to keep my experimenting up. Specifically, I'm looking for pink salt (DQ Curing Salt or Insta Cure #1) and DQ Curing Salt #2 (or Insta Cure #2). Also, a good source of Bactoferms, caul fat, and fat back would be most appreciated. I can order the salts and bactoferm from online resources, but I'm prefer to buy locally if possible. I'd have a difficult time sourcing back fat. In the Italian Market, all butchers carry salt pork, but not back fat. Perhaps the Reading Terminal? I asked a few butchers, but no luck.

For those of you interested in making your own sausages, Cannuli's carries pork casings. I made a great batch of chicken sausage recently.

Thanks in advance for any help.

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  1. Gene Gagliardi at Visionary Design in Atglen, PA might be able to help you with meat product development.

    1 Reply
    1. re: Chefpaulo

      thanks! Maybe I can stop by the next time I visit Victory Brewing in Downingtown.

      Does anyone know of a potential provider closer to Philadelphia proper?

    2. I usually order my sausage supplies from The Sausage Maker -

      Thanks for the tip on Cannuli's.