Australian, New Zealand Resource List

Once upon a time, long ago, in a galaxy far, far away (or so it seems), our ol’ buddy Jan “Crusty” Ooms started assembling material for what was to become as the Australian And New Zealand Resources list. It has grown considerably as more and more people from that part of the world enter the hobby and (I suspect) become frustrated with availability of supplies. sausage making

Well, Crusty, here’s another start on what appears to be a widely/wildly popular feature. We’ll post a “distillation of what’s out there Real Soon Now, and try to maintain it as a list. Members, please post as you see fit to share, and we’ll roll it up into the list. If something is no longer available, let us know that too. …and thanks in advance.

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Australian And New Zealand Resources For

“Downunder” Members Of SausagesWest.

 A note from “Crusty”…

Hi Everyone. Seeing that we are getting a few Australian members over at SausagesWestForum now, it would be a good idea that we band together to exchange information in regard to suppliers. Charcuterie is a fast growing hobby here down-under from what I hear and see. Some suppliers don’t sell in small enough quantities for us to handle and others charge outrageous prices and/or are just not interested to even talk to you. Cultures and other items are hard to source and sometimes half a world away and we are still in Australia. But thanks to a growing number of enthusiasts, things are getting better.

 Here is an update of an earlier effort. If members are interested, just Email me on–

******************Australia And New Zealand**************


  • Basic Ingredients Home Bread – supplies everything required for baking bread, especially flours. New owners – ships Australia wide. Quality products at reasonable rates.
  • Bake & Brewin Adelaide. Sausage making supplies
  • Butcher At Home- (no internet address available) casings, equipment ( good supplier, limited range for the home D.I.Y-er )
  •      Later post: “BUTCHER AT HOME” (EAM SALES) in QLD, excellent to deal with and I like their premixes.
  •      Later post: Another one that has surfaced here in Perth is These guys are the WA version of Butcherathom
  • Casing Boutique- – casings
  • Clerici Sacco– Meat And Dairy Starter Cultures –…e-per-la-carne
  • Coosheen – Meat Starter Cultures –
  • Corona Manufacturing-– Cures, spice mixes, smallgoods.
  • CQ Butchers Supply Co.- 2 Lawson Street (River end), Mackay QLD – – Complete line of sausagemaking supplies.
  • Elmars Smallgoods German condiments, various bratwursts, sausages, and meats. Micro Brewery in the Swan Valley.
  • Denco Trading P/L. Heatwood. Ph. 07-3714-9600 Again a trade supplier, carries extensive stocks. The owner Richard Codd has become a friend. Prices, service and advice is unbelievable.
  • Elmars Smallgoods (Not really a supplier, but…) make wonderful and various bratwursts for anyone looking to buy the end product. well as sausages and meats, they also sell a lot of German condiments. (Additionally they have a Micro Brewery in the Swan Valley with a German menu)
  • Green Living Australia.Valerie & David Pearson – Fermentation products – Home food preservation products. Does carry stocks of Sacco salami cultures, cures etc Underwood. Brisbane. Ph. 07-3133-1673 Good advice!
  • “Greg and Pete’s Sausage Site” www.sausagecraft.infoA Melbourne sausagemaking site. I enjoyed the info very much. Family recipes are my favourite. Polish sausage recipes.
  • Hark – Grill, Roast, and Smoke:
    • Later posting: My advice: Don’t go near this company!I bought the Hark electric model in May and have had nothing but trouble. I too bought it because I thought it was Australian, and therefore a good design. It is however made in China and has the worst temperature control you can imagine. Even set at 43 C the temperature gets up to almost 100C before the thermostat kicks in. It has a huge dead zone. I can’t tell you how many batches of sausages have been ruined. This is fine for a cooking machine, but for a smoker? It’s terrible! The only answer is to replace the thermostat and put in a better temperature controller, which I have purchased but not got around to. I won’t use this contraption again until it has better controls. Hope this helps, Jan.

Perhaps others on the Aussie side can recommend a better brand? Anyone have a Masterbuilt perhaps? I believe they can be purchased here.
Regards Ursula

  • Huon Distributors – – equipment and ingredients/casings
  • The following looks like two different establishments, muddled together. Can someone help, please?
  • Master Butchers Co-op. Adelaide. (Canning Vale, Western Australia) Ph.08-8262-8637. 1800-626-649 or is it ? (Looks like two different establishments.) Full range of sausage & meat products in a massive store. Supplies most of Perth’s retail butchers, but are happy to supply charcuterie enthusiasts with smaller quantities available. Does carry stocks of certain Hansen cultures, reasonably prices as well. “My experience with them is 110%.”
  • Master Butchers in Canning Vale, Western Australia is another that should go on the list. They are different to the MBL in Adelaide. Full range of goodies in a massive store. Supply most of Perth’s retail butchers with all their needs. They do freeze their casings though which everyone else claims is a no no.
  • MistyGully-– smokers, dust, spices, ingredients (found them to be expensive)
  • Neild & Co. Ltd.– Butcher’s and sausagemaking supplies
  • I visited the guys at Princi Small Goods – http://www.princismallgoo…roducts/salami/ today (2013) as they are just round the corner from work. Talked to the production manager on the phone (he was out at the other factory) and he said all they used was the F1 starter. (Chr Hanson) Available from MBLSA. They don’t use a mould starter like the Bactoferm 600 at all. I then talked to an Italian guy who showed me some salumi hanging around out in the breeze and he said that if the mould comes, then it comes. If it doesn’t, he no worries. If he gets green mould, just brush it off.
  • Redback Trading- – casings, cures
  • Sausage Casings Naturally- These have supplied me with the 3 good P’s, Product, prices and posting. Very impressed with their service. Opti Start Starter Culture is now available in Australia. available from them. I have never heard of it before, it’s made by RAPS GmbH in Germany. It claims Colour development after 24 hours and perfect results in 7 days. To me that’s ideal in my situation, sub-tropics, hot and humid weather etc.
  • Sausages Made Simple- – Melbourne. Salami and sausage making supplies. Also sells sauce, cheese, beer and wine-making equipment and preserving kits.
  • The Smoke Shack Have a look at this site: mobile: 0458876653 email:
  • Smokai: A New Zealand company that manufactures a slightly different smoke generator just came on line.(2012) Google Never too old to learn. These units look the Bees knees as well. Good Quality according to a Kiwi Mate of mine. Well, I can vouch for the Smokai. Works well with chips and pellets.
  • Start Food-Tech near Geelong is another good source of butchers supplies
  • Sydney Supply- – Commercial Meat Processing Equipment. Great for fantastic quality sausage stuffers and slicing machines. A bit expensive, but high quality.
  • TradeMe: There are a couple of traders on TradeMe one selling BIOBAK Ultra Plus Raw Sausage Cure Culture and another selling Prague powder #2
  • Urban Griller– Perth – – Smokers And Smoking Supplies. Great for pellets and equipment
  • Vadals. Tingalpa. Ph. 07-3907-7877 email them: Caters to the trade but does supply enthusiasts like us. Their stock is extensive.
————————-< Special Topics >———————————


Further to an earlier post, Misty Gully, now under the new name of Smoked and Cured, now has the F1 starter culture available to order. That was nice of Andrea to follow up, but the price is a whopping $38.
This culture has been available at Master Butchers Coop for a while, along with FRM – 7, but at only $12.90.
I haven’t been able to find any of the other cultures I’ve seen in recipes, so might be worth experimenting with these. I’ll certainly try them out when I’m ready to resume fermenting sausages.
Regards Ursula
MistyGully – now list Bactoferm, available to order. This link will get you small quantities of cures, they will post to you.
Pork Blood
Hi folks after looking every where for a supplier of pork blood either dried or fresh i found out it was illegal to buy from the abattoir or butchers here in Australia. After looking further i found a store on that sells dried blood for black pudding and they do send to Australia but whether or not it will get through customs is anyone’s guess.
I purchased 1kg of dried blood for 8 pounds and am expecting it to arrive during this week, (if customs allow it). if it is allowed through customs i will post the link here for all the aussie folk who would like to make Black pudding
Hi Croc, The pork blood was imported from Tong Master seasonings in the UK. Look at EBay Australia.…=item337e97aa08
Posted: Tue Oct 21, 2014 12:03
Hi Croc.
There are only 2 abbatoirs East of Melbourne that kill pigs. Gathercoles at Carrum Downs and Gordyns at Sale. I have used Gordyns before but kill my pigs at home now. I doubt whether you will be able to import pigs blood due to quaratine laws. You are welcome to take blood next time i kill skme of mine but next lot may not be till June. Cheers, Steve
Misty Springs Free Range Pigs
Posted: Wed Oct 22, 2014 02:27
Hi Croc, You can get pig’s blood from a butcher at the Dandenong market. ANNAM
Oh wow, always the case of something being right under your nose and not knowing about it  Which one is it? TC Quality Meats?
oneills wrote: Hi Croc. There are only 2 abbatoirs East of Melbourne that kill pigs. Gathercoles at Carrum Downs and Gordyns at Sale. I have used Gordyns before but kill my pigs at home now. I doubt whether you will be able to import pigs blood due to quaratine laws. You are welcome to take blood next time i kill some of mine but next lot may not be till June. Cheers, Steve

11 thoughts on “Australian, New Zealand Resource List

  1. Howdy pards downunder! Our pal “Spud” in Perth has a question. He has asked about the difference between jerky and biltong. Well ol’ friend Graham T., I hope this answers your question.
    Biltong is similar to beef jerky in that they are both spiced, dried meats but biltong is usually thicker (from cuts up to 1″ (25 mm) thick), while jerky is rarely more than 1/8″ (3 mm) thick. Also, biltong does not have a sweet taste. The word biltong is from the Dutch word bil (“rump”) and tong (“strip” or “tongue”). Note that biltong is never smoked. Also, the vinegar, salt and spices in biltong, together with the drying process, cure the meat as well as adding texture and flavor. Jerky is traditionally dried with salt but never with vinegar.

    Best Wishes,

  2. Thanks for the comment CW, have another question for my Ozzie friends, pls jump on Oz Ebay and look for meat slicers. Any comments on the what looks like made in China 250mm $300 -$330 odd products would be appreciated. Just about to buy one.
    rgds and thanks in advance.

    1. Hi Spud, great to see you’re here! From what I gather on meat slicers I’d surmise that a Hobart is about as good as it gets, and I know from time to time I’ve seen some great deals for them on Ebay. I got mine from Cabelas years back and it’ seems to do a nice job, never had any problems with it
      That being said I have to admit that the slicer doesn’t get all that much use, only on large projects. They are heavy to move around and have to be thoroughly cleaned after using, most often I’ll just be reaching for a sharp knife to turn the trick. Cabelas has mine on sale right now for $250US, but it would probably cost that much to ship it down under.
      I believe there’s a Italian-made slicer called a “Globe” that some guys have had good things to say about also. Probably best just to keep a eye on local Ebay and wait for something to pop up. RAY

  3. Hi Members,
    Finally back on deck and some spare time available.
    Just an update to our suppliers list.
    Master Butchers Coop in Adelaide now carries Mould 600.
    As some members already know, Ursula and other members approached Hansen to import this into Australia. Master Butchers is actually the only place that has stocks on the shelf.
    Let us remember to give them a go, they have always been helpful to every hobbyist, If we don’t order anything from them, we could lose a valuable supplier.

  4. Jan, you ol’ muleskinner! It’s nice to have you with us at SausagesWest. One of these days I hope you run smack dab into my ol’ buddy Graham T. He goes by “Spudeye” or “Spud” to me.
    Thanks for the info about ChrisHansen labs. Are you able to get the other standard Bactoferm cultures such as LHP, FRM52, T-SPX, and F-LC, from Master Butchers in Adelaide? Good luck with you and your supplier.
    Best Wishes,

  5. Bazza,
    After checking their website again( they only carry the following cultures etc.
    F1, FRM-7, TSP-X, Bactoferm 600 and Biobak Ultra PLus. All are reasonably priced from $ 12.90-$ 17.00
    They are all listed under “Smallgoods Ingredients” on their website.
    For members that are ready to make some Coppa’s, Bresaola the old fashioned way, they also carry a good selection of Ox bungs, middles and runners in various sizes.
    For shipping I always nominate a 3 or a 5 kg Postal bag. I am amazed what can fit in these bags at a very reasonable price compared to Courier charges Australia wide.

    1. Ol’ pal, actually that is a pretty good selection. I’m very happy that you folks will finally have access to Bactoferm products.

      Best Wishes,

      1. Bactoferm™ is a trade mark of Chr. Hansen… and it is the very best! I’ve used it many times and highly recommend it.

        Meat Starter Culture Bactoferm™ LHP (Fast: 5.0 pH in 2 days)
        LHP is a freeze-dried culture well suited for all fermented sausages where a relatively pronounced acidification is desired. This culture is recommended for the production of traditional fermented, dry sausages with a sourly flavor note.
        Each 42-gram packet of LHP will treat 500 pounds (225 kilo) of meat. You can use half of the packet in 100 pounds of meat, and refreeze remaining culture.
        Note: Cultures must be stored in a freezer and have a shelf life of 14 days unrefrigerated or 6 months frozen.

        Meat Starter Culture Bactoferm™ F-RM-52 (Medium: 5.0 pH in 4 days)
        Bactoferm™ F-RM-52 is a freeze-dried culture well suited for all fermented sausages where a relatively fast acidification is desired. The culture is recommended for the production of traditional North European types of fermented, dry sausages with a sourly flavor note.
        Each 25-gram packet of Bactoferm™ F-RM-52 will treat 220 pounds (100 kilo) of meat. You can use the whole packet in 100 pounds of meat or use half of the packet and refreeze remaining culture.
        Note: Cultures must be stored in a freezer and have a shelf life of 14 days unrefrigerated or 6 months frozen.

        Meat Starter Culture Bactoferm™ T-SPX (Slow: Assists with drying a month or more) Also: Semi Dry Cured
        Bactoferm™ T-SPX is a freeze-dried culture well suited for all fermented sausages where a relatively mild acidification is desired. T-SPX is particularly recommended for the production of Southern European type of sausages, low in acidity with an aromatic flavor. The culture is suitable for moulded as well as smoked fermented sausages. (Semi Dry Cured)
        Each 25-gram packet of Bactoferm™ T-SPX will treat 440 pounds (200 kilo) of meat. You can use the whole packet in 100 pounds of meat or use half of the packet and refreeze remaining culture.
        Note: Cultures must be stored in a freezer and have a shelf life of 14 days unrefrigerated or 6 months frozen.

        Mold Culture – Bactoferm:Mold 600 (Previously M-EK-4)
        Meat culture for production of moulded dried sausages with a white/cream coloured appearance. Mold-600 is a single strain culture containing spores of Penicillium nalgiovense in a convenient freeze-dried form.
        Penicillium nalgiovense is a fast growing, traditional white mold culture for controlling the surface flora.
        Mold-600 is particularly recommended for the production of traditional sausages dried at low temperature and/or low humidity.
        Mold-600 suppresses the growth of undesirable organisms such as indigenous molds, yeasts and bacteria. The culture has a positive effect on the drying process by preventing the emergence of a dry rim. Furthermore, the mold degrades lactic acid during maturation resulting in a pH increase and a less sourish flavor.
        Note: Cultures must be stored in a freezer and have a shelf life of 14 days unrefrigerated or 6 months frozen.

        Bactoferm™ F-LC (Short or Traditional Fermentation Time / Also: Added Listeria protection)
        Bactoferm™ F-LC meat culture with bioprotective properties for production of fermented sausages with short or traditional production times. F-LC is recommended for the production of all types of fermented sausages. Depending on fermentation temperature, acidification is either traditional, fast or extra fast. F-LC is a mixed culture containing Pediococcus acidilactici, Lactobacillus curvatus and Staphylococcus xylosus in a convenient freeze-dried form. P. acidilactici ensures reliable acidification whereas S. xylosus results in strong flavor development and a good, stable color. Due to bacteriocin production both L. curvatus and P. acidilactici contribute to suppressing growth of Listeria monocytogenes.
        Each 25-gram packet of Bactoferm™ F-LC will treat 220 pounds (100 kilo) of meat. You may use the whole packet in 100 pounds of meat or use half of the packet and refreeze remaining culture.

        Other favorite Bactoferm™ cultures include:

        Cultures for fermentation below 75˚F. (24˚C.)
        T-RM-53……Slow (European style)

        Cultures for fermentation from 70˚- 90˚F. (22˚- 32˚C.)
        F-RM-52……..Medium (American style)
        FLC (with Listeria protection)

        Culture for fermentation from 80˚- 100˚F. (26˚- 38˚C.)
        LHP……………Extra Fast

        Culture for fermentation from 86˚- 115˚F. (30˚- 45˚C.)
        CSB……………Extra Fast

        Culture for fermentation from 90˚- 115˚F. (32˚- 45˚C.)
        HPS……………Extra Fast

        I’ve found these cultures to be most reliable. Herein lies the future of safe, uniform, and convenient sausage making! If you’d like to know more, please contact me. I’m always happy to help anyone interested, especially beginners.

        Best wishes,

  6. Some time ago, a member in Australia wrote to me with the following question: I noticed that Stan Marianski’s fermented sausages mostly use T-SPX and F-LC cultures. I can only find F-1 and F-RM 7 here in Oz, and am wondering if they are interchangeable at all, or are they specific to the taste of the sausages. Or is it just a question of the temperature of fermentation. Do they even affect the taste of the sausage? Just a bit confused.

    I replied:
    Traditionally, in Europe, pediococcus cerevisiae has been used at relatively lower temperatures which have resulted in a much milder flavor than those products made using other lactobacilli. In 1957 the micrococcus bacterium was introduced. During the 1960’s, even more curing strains were placed on the market and staphylococcus carnosus is still widely used today. In 1966, the first universal and most practical lactic acid bacteria for use in sausage was introduced by a developer by the name of Nurmi. This is the workhorse called lactobacillus plantarum which is used at moderate temperatures. Then in the 1970’s, “wondercures” were made by combining lactic acid bacteria and curing bacteria. These “multi-strain” cultures not only ferment meat, they also develop color and flavor, as well as fighting off undesirable bacteria. Each culture on Chr.Hansen’s list has a specific property and a unique “profile”. Each has its own recommended fermentation temperature. Most are hetero-fermentative (meaning they not only produce lactic acid by metabolizing carbohydrates, but they also create many different reactions as well – sometimes producing unpleasant odors.) In opposition, starter cultures producing lactic acid only, are called “homo-fermentative” cultures.
    In the laboratory, each culture is developed for a uniquely precise effect and yes, each will produce a product having its unique flavor profile although it may be similar to others. Merely one gram of any specific lactic acid culture may contain tens of millions of bacterial cells ensuring domination over undesirable microorganisms.
    You asked if the cultures affect the taste of the sausage. They absolutely do. Because each culture specifically derives its own fermentation contour, each culture will affect flavor more than any other feature.

    Best Wishes,

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