Meat Curing

You can’t effectively cure sausage, coppa, briskets or ham without the cure! We have been offering pink salt cures for hot and cold smoking, and for dry-curing sausage for over 30 years. Our trademarked cure InstaCure is recommended by several notable books on sausagemaking, has been featured in food enthusiast magazines and has gained its reputation for consistency and quality for a long, long time. Ingredients for other specialty sausage production also available such as dextrose (for fermenting sausage), fermento (for semi-dry cured sausage), Starter Cultures (fermenting/drying), and various other ingredients that ensure you make a consistent and safe batch, everytime!