Should I add salt to spice mixes for sausages, salamis, or pâtés?

Our complete spice mixes for sausage making already contain the minimum technical amount of salt required for preservation and creating a balanced taste, not too salty as often found in store-bought products.

Therefore, there is no need to add more salt.

However, all our mixes can be customized, and you can increase the amount of pepper, garlic, chili,cumin, Provencal herbs, Tarragon a.s.o., according to your taste.

You can find these high-quality products on our website.

How long can casings be stored?

There is no problem storing casings in a cool place (bottom of the refrigerator, cellar, etc.) for several months.

If you have leftover casings soaked in water after making your sausages, you should remove them from the water, salt them properly by running your fingers through the casing bundle as if you were shampooing, and DRAIN THEM IN A COLANDER for 12 to 24 hours ( Piped casings only 10mn). Then, store them in a container in a cool place as described above.

Should I steam dry sausages or chorizo?

It is not necessary to steam dry sausages and salami because our COMPLETE SPICE MIX FOR DRY SAUSAGE AND SALAMI allows it. The same applies to our complete mix for CHORIZO, with which you can make either dry chorizo or fresh chorizo to cook. Just dilute the spice mix and incorporate it into the minced meat, and then... For all the information, feel free to contact us.

Can a product be used beyond the BBD (Best Before Date) indicated on the package?

The BBD stands for Best Before Date and not the expiration date.

All our products (casings, spices, salts, technological auxiliaries) are stable over time; moreover, they are packaged and delivered in a resealable freshness bag.

These products remain perfectly usable without any problem well beyond the BBD indicated on the product.

If in doubt, feel free to contact us.

What is the origin of the casings?

The casings we work with come from:

Middle East for sheep casings

Unfortunately, the number of animals produced by French farmers is currently insufficient to meet demand.

France and Europe for hog casings

We do not offer Chinese casings for sale, as their texture is too hard and the calibration is often random.

Uruguay for beef casings

Unfortunately, casings from French or European animals are still not allowed to be reprocessed.

If you have not found your answer, please do not hesitate to contact us at 0558 09 47 47 or cebonat@gmail.com.

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*(except Sundays and public holidays from 10:00 am to 12:30 pm only)