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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