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  • Customer Kel has 7 Kg FH Cabanossi ready for the drier. He tells us "I used 3.5 Kg pork and 3.5 Kg beef mince, 250 mL ice water, 300 g FH spice mix, 15 mL Hickory liquid smoke and half the packet of pink curing salt that comes with the spice pack. I put all ingredients into the mince and mixed well, then stuffed the mix into natural sheep casings for hanging in drier."
  • And now it goes into the drier.
  • And here's the final product. Well-done Kel.
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Product Description

 The well-known and favourite Cabanossi spice. 

Instructions: use 45 g spice per kg meat.

Ingredients:  Salt, cereal (wheat bran gluten - Triticum aestivum; maize), spices (irradiated), phosphates, curing agent (salt, preservative - sodium nitrite, sodium carbonate, colourant; packed separately - mix immediately before use), starch, MSG (favour enhancer), ascorbic acid, flavourings, flavour enhancer.

Not suitable for people with wheat gluten, soya bean, milk or egg allergies.



Suggested meatblock  
Beef (80:20)
7 Kg
Meat (80:20) 3 Kg
Fat 4.5 Kg
Ice/water 0.5 L
Spice pack 0.6 Kg
Total 15.6 Kg


Made in South Africa by Freddy Hirsch Group (Pty) Ltd. Website: www.freddyhirsch.co.za.

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