Want to make your own bacon, sausage, or ham? Then good curing salt is essential! At Fieger.ch you'll find everything you need for curing and preserving – whether for personal use or direct marketing.
Since 2006, we have been supporting hobby butchers, home growers, and home slaughterers throughout Switzerland and Liechtenstein with high-quality ingredients and the right accessories for making your own meat. Whether you prefer traditional methods using nitrites or entirely without additives, you'll find the perfect curing salt for your needs with us.
Buy curing salt now and get started – for authentic taste like in the old days!
The advantages of our curing salt at a glance
With or without nitrite – it's entirely up to you.
You have the choice: classic nitrite curing salt for pink color & typical taste – or natural salt without additives for alternative recipes.
Extends shelf life
Curing salt not only provides aroma and appearance, but also inhibits the growth of unwanted bacteria – ideal for preserving meat.
Perfectly dosable
Our blends are precisely balanced and easy to measure – suitable even for beginners. A clean solution for any sausage or ham project!
Product selection – from nitrite to natural
The perfect solution for every sausage or meat specialty
- Nitrite curing salt for: bacon, raw ham, smoked ham, cervelat, raw sausage, Schübling and much more
- Pure curing salt without additives – for allergy sufferers or individual recipes
- Combination packages with matching sausage spices, casings or smoking flour
Application & DIY tips
How do I dose correctly?
The rule of thumb: approximately 18–25 g of curing salt per kilogram of meat – depending on the recipe and taste. The thickness of the meat and the curing time are also crucial.
Dry or wet curing – which is better?
- Dry curing: rub directly into the skin and store in a cool place.
- Wet curing: soaking in brine – ideal for even dosing of many smaller pieces
Combine for the best taste
Curing salt can be perfectly combined with sausage spices and herbs – for genuine homemade quality!
Cleanliness is paramount.
Always ensure good hygiene and the correct temperature when curing – this way it stays tasty and safe.
Why buy curing salt at Fieger.ch?
Experience & Quality since 2006
We know what matters when it comes to home processing – and only supply what we would use ourselves.
Complete range for DIY enthusiasts
From curing salt to casings to the smoker – everything conveniently from one source, without searching or detours.
Switzerland-wide shipping & personal support
Simply order online and get started right away – we deliver quickly, reliably and directly to you .
Customer reviews & experiences
"Our homemade ham keeps really well and tastes better than the kind you buy in a store!"
– Nicole & Patrick, Solothurn
"Excellent advice, superb salt quality. We now make our raw sausage completely ourselves."
– Ueli K., Thurgau
Tip: Feel free to send us a photo of your specialties – we love to showcase real results on our channels!
FAQ – Frequently Asked Questions about Curing Salt
What is the difference between this and regular salt?
Curing salt contains nitrite , which gives the meat its characteristic color and extends its shelf life. Pure table salt doesn't preserve meat to the same extent, and it tends to turn a slightly grayish color (this can be somewhat counteracted with sugar).
How do I dose correctly?
Most recipes use approximately 20 g of curing salt per kilo of meat . Our packaging contains precise instructions.
Is there also curing salt without nitrite?
Yes! We also offer salt without additives , ideal for allergy sufferers or traditional curing methods.
Buy curing salt now & start curing
Whether you want to make your first ham or perfect your family sausage – with the curing salt from Fieger.ch you lay the right foundation.
