Beef rounds caliber Ø 40/43 Quality IA for curved Dry Sausage, Cervelas, Casings for "Andouillettes", cooked sausages, dry sausage, small Horse sausages, Lyoner

Dry Salted casings, to rehydrate and detangle, same DEXTRA QUALITY as the casings in tins rehydrated, detangled.

Dehydrated Pig Blood for Making Black Pudding, Creole Sausage, Carribean Sausage but also for Fishing Bait or as Natural Fertilizer

100g ball of natural linen twine. Ideal for tying casings and various charcuterie items. Professional quality.

Natural casings for Toulouse sausage, Fresh sausage, Natural casings for Boudin Blanc, Boiled sausage, Small Smoked Sausage

White pepper, black pepper, whole, cracked or ground An incomparable aroma that "warms" but does not sting

Smoke flavoring to give your sausages, dry sausages and hams a pleasant smoky taste without smoker.

Batch of 3 punnets of mix spices to make 15 Kgs of various delicious homemade sausages up to your mood

Semi-professional meat grinder and sausage stuffer - Comes with 3 sausage nozzles, 3 grinding plates, and a kebbe attachment - Sturdy and efficient

Blend of 4 high-quality ground spices - A very special but pleasant fragrance - To be dosed according to your taste

NEW MODEL Programmable Wi-Fi thermometer to check all temperatures of liquids, meats, milk, or freezer temperature.

Full set ( casings + spice mix ) to make 5 kgs of delicious home made Natural traditional fresh sausages ( chipolatas ) with or without mixed herbs de provence

Beef rounds caliber Ø 37/40 Quality IA for curved Dry Sausage, Cervelas, Boudin Antillais, Casings for "Andouillettes", cooked sausages, dry sausage, blood sausage

Batch of 5 punnets of mix spices to make 25 Kgs of various delicious homemade sausages

Fabulous full spice mix ( WITH salt) for your game patés ( wild swine, roe deer, deers, hare) No way to fail your patés !

Tin Cans with Seaming Lids - Standard Lid Included (Easy-Open Lid Available on Request)

THE OTHER SAUSAGE! In the East they call me "White Sausage" - Delicious blend for pork or even fish sausage - A delight for children (and parents!)

Natural hog casings 34/36 for large Toulouse sausage, boudin noir, dry sausage, cooked sausage, smoked sausage

Saltpeter is reserved for experienced individuals who know how to use it properly. For others, a complete spice blend is a better option for making charcuterie.

Bone Protection Canvas for Vacuum Bags - Prevents Bag Perforation - Essential for Vacuum Sealing Meats with protruding Bones

CEBONAT® Stainless Steel Professional Meat Stuffer Piston Seal - suitable for electric or manual stuffers