Excellent Complete Blend (with salt) of Organic Spices for Chipolatas, Fresh Sausages and Toulouse Sausages - Preferably to be mixed with organic pork
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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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Professional net stuffer - Simply slip the net over it, then slide your piece to be netted inside.
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Organic Chopped Tarragon - Large Cut, Intensely Flavorful, and Absolutely Delicious!
CAJUN Spice Mix for meats, fish, poultry, in the oven or on the BBQ, fries, salad, a real delicious all-rounder!
Hog fat ends (Rosette )for Liver Sausage, Cooked Sausage, Boudin, Tongue Boudin, Cooked Sausage or Smoked, Dry Sausage
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All-stainless steel meat grinder, ultra-quiet, hyper-ventilated for continuous use - Reconditioned, used, or showroom model.
Embossed Vacuum Bags SPECIAL COOKING for external suction machines only - Does NOT contain Bisphenol A
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XXL Cooking Sock for Heads, Rinds, and Other Infusion Products - Made in France
Dry Salted casings, to rehydrate and detangle, same DEXTRA QUALITY as the casings in tins rehydrated, detangled.
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Ø 22/24sheep casings to make Chipolatas sausages, Merguez, Frankfurt.
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Complete tank repair kit for professional stainless steel vacuum sealing machine CEBONAT ® Contains 2 seals + Teflon tape
100% natural casings Ø 26/28 for White Sausage, Grilling Sausage, Sauerkraut Sausage, Gendarme
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Large polyethylene cutting board (500mm length, 300mm width, 20mm thickness) with 6 non-slip feet - Professional equipment.
Semi-professional diamond sharpening machine. Easy sharpening for your knives and blades. A very effective product.
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1kg rolls of natural linen twine. Ideal for tying sausage casings, hams, culatello, coppa, and pancetta. Professional quality.
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Tin Cans with Seaming Lids - Standard Lid Included (Easy-Open Lid Available on Request)
A True Blend of Curry Spices with a Deep Aroma: A Must-Try for Spice Lovers Indulge in the irresistible fragrance and subtle sweetness of our exquisite curry spice blend!
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Beef rounds caliber Ø 40/43 Quality IA for curved Dry Sausage, Cervelas, Casings for "Andouillettes", cooked sausages, dry sausage, small Horse sausages, Lyoner
Hog casings 32/34 for Toulouse sausage, fresh sausage, Boudin Blanc, Sausage to cook, Small smoked Sausage, Boudin noir and west indian Boudin
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Full set ( spices + natural casings) to make 5 kgs CAMPAFINE sausage ( also called Bratwurst or white sausage in Eastern of France
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