www.sausagemaking.org

Hi! First of all, thanks for the approval.
I live in East Java, Indonesia. Running a small online shop selling curing meats and some chinese - indonesian pork product. it's been 5 years in business and i wish i can broaden my skills in charcuterie.

my biggest dream is having a "real" charcuterie product like salami, saucisson, or any other fermented type of sausages / meat which is impossible to be done in this tropical country. For now i only make cooked products due to safety reason (hot smoked, baked, poached).

Thanks and have a nice day!

Welcome.

Please tell us what sort of thing you want to do, and the local circumstances for supply of meat and equipment, and we'll try to help.

Phil

I just spent a month in Bali, as a western tourist I think there is a massive opening supplying Hotels with proper bacon and sausages.
The bacon was more like sliced squared bits of ham that looked like cuts glued together and the sausages were franks.

It would take a fair investment and I imagine the price would be a massive issue to compete
Maybe concentrate on developing a product(I would start with bacon) and start supplying your nearest hotel and see how it goes.
There might be lots of cultural restraints in sourcing the pork belly too ???

Welcome to the community, we are glad to have you on board.

Welcome to the forums