CEBONAT® activated carbon filter for fryers - Replace every 15-20 uses or at least once a year - Control frying odors!
Stainless Steel Replacement Nozzles for CEBONAT® Professional Stuffers - Sold Individually - Available Diameters: 10-16-22-32-38 - Base Ø 52.5
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Vacuum packing machine (with roller tank and cutter) for semi-professionals and individuals - Very robust and reliable product - Made in Europe
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Professional stainless steel pin sharpener for all knives, can be fixed (or not) to the cutting board
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Natural casings 38/40 for Adouillette, Perche Sausage, Cooking Sausage, Boudin Noir, Boudin Antillais, Small Smoked Sausage, Dry Sausage
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Round butcher paper sheets Ø 100 - To be placed at the bottom and top of the hamburger press or steak patty press - Professional quality
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Complete Spice Mix (with Salt) for White Pudding - Yes! Real White Pudding is delicious and so easy to make!
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Sheep casings Ø 24/26 to make sausage Chipolatas, Merguez, Frankfurter sausages
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Straight Beef casings caliber 50/55 Quality IA - Casings for Garlic sausage, Dry Sausage, Cervelas, Andouillettes, Cooked Sausages
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Food Film Rolls with Dispenser Box and Length-Cut Cutter - Available in 30 and 45cm Widths - BPA-Free
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100g Trays of Black Peppercorns, Whole, Ground, Organic, and Conventional Excellent peppers with a developed aroma without being too spicy
Dehydrated Pig Blood for Making Black Pudding, Creole Sausage, Carribean Sausage but also for Fishing Bait or as Natural Fertilizer
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This probe thermometer is great for checking the temperature of liquids, meats, baby formula, and more. - Good product.
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100% Natural Dried Hog Bladders to make dried Mountain sausage ( Jésus ) but also to cook under bladders small wilde game, small poultries
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Complete Spice Mix (with salt) for this delicious and unique sausage with pepper, garlic, onion, and paprika flavors - A perfectly successful blend!
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Beef rounds caliber Ø 46/+ Quality IA for curved Dry Sausage, Cervelas, Cooked garlic sausage, cooked sausages, Horse meat sausage, Lyoner
Full set ( Spice mixes + natural casings ) to make 3 x 5Kgs various home made sausage ( Merguez, Fresh Sausage,Campafine ) - Included 250grs mixed Herbes de Provence
Complete spice mix (with salt) for making good plain sausages, chipolatas, Toulouse sausages, smoked sausages and garlic sausage
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Professional Skinning Knife - 16cm Stainless Steel Blade for Skinning Hides and Skins - Made in France.
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Beef rounds Ø 34/37 for Dry Sausage, Cervelas, Boudin Antillais, casings for Andouillette, Cooked Sausages - IA Quality
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1kg rolls of blue linen twine. Ideal for tying sausage casings, hams, culatello, coppa, and pancetta. Professional quality.