Ground White Pepper

A professional butchery staple, Ground White Pepper offers a sharper, more intense heat than black pepper with a slightly fermented, earthy aroma. It is the preferred choice for light-colored sausages such as Bratwurst, Weisswurst, or Pork Sausages, providing a clean aesthetic without visible black specks.

$42.50

Mixing Ratio: Add to taste (Approx. 2–4g per kg).

To add a sharp, biting heat without affecting the color of the sausage, add approximately 2g to 4g of Ground White Pepper per 1kg of meat.
Mix thoroughly into your dry spice blend or salt before combining with the meat emulsion to ensure even distribution.

Ground White Peppercorns.

Dietary: Natural Product, Vegan.

Storage: Store in a cool, dry place to preserve potency.