Replacement fingers for CEBONAT® poultry pluckers - Suitable for all our machines.
Natural casings for Toulouse sausage, Fresh sausage, Natural casings for Boudin Blanc, Boiled sausage, Small Smoked Sausage
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100% ORGANIC Juniper Berries - From Organic Farming - As Excellent as They Are Tender and Not Bitter, Almost Sweet!
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Hog fat ends (Rosette )for Liver Sausage, Cooked Sausage, Boudin, Tongue Boudin, Cooked Sausage or Smoked, Dry Sausage
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Professional stainless steel magnetic knife block - Extra strong magnetism - 45cm length
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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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Professional Butcher's Cleaver - Straight Back - 26cm Stainless Steel Blade - 650g - Made in France
An Antillean sausage with a Colombo spice blend (with salt), a delicate flavor from the Islands that can be spiced up for those who like it hot, because it is not spicy.
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Complete spice mix (with salt) for making good plain sausages, chipolatas, Toulouse sausages, smoked sausages and garlic sausage
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Our exceptional organic black peppercorns, whole or ground - They will ensure you have a flavorful and long-lasting seasoning - Super quality, Super Aroma
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NEW MODEL Programmable Wi-Fi thermometer to check all temperatures of liquids, meats, milk, or freezer temperature.
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Our Range of Vertical Stainless Steel Meat Stuffers - Capacity from 3 to 15 Liters - MULTIFUNCTIONAL STUFFERS! - Reliable and Professional Quality
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Sheep casings Ø 26/28 to make Chipolatas sausages, Merguez, fresh rolled up.
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White pepper, black pepper, whole, cracked or ground An incomparable aroma that "warms" but does not sting
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Complete spice mix (with salt) and NATURAL coloring for making fresh sausages, Toulouse sausages, Chipolatas, and Crépinettes
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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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Paring Knives, Stainless Steel Blade, Colored Overmolded Handle (multiple colors available) - Made in France.
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Professional Chamber Vacuum Sealers for Smooth PAPE Vacuum Seal Bags and Complex Bags
Beef rounds caliber Ø 37/40 Quality IA for curved Dry Sausage, Cervelas, Boudin Antillais, Casings for "Andouillettes", cooked sausages, dry sausage, blood sausage
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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.
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Clear, uncolored, lightly flavored food jelly - A beautiful and decorative coating for your pâtés, terrines, and head cheese
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