Foie gras and pork trotters cooking socks - Food grade - Made in France
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Professional Chamber Vacuum Sealers for Smooth PAPE Vacuum Seal Bags and Complex Bags
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Full set ( casings + spice mix) to make 5 kgs of delicious merguez and 5 kgs of succulent fresh sausages : genuine true home made sausages !
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Professional multifunction press - French fry cutter - citrus press - fruit and onion cutter - professional equipment.
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After Ends Hog Casings for Andouillette, Cooked Sausage, Morteau Sausage, Boudin de Liège. Available in bundles or cut and tied pieces.
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40cm basting brush, perfect for applying marinades to your grilled meats. A must-have kitchen tool!
Round Steak Press, Ground Beef/Hamburger Reconstitued - Professional Stainless Steel Butchery Equipment - French Quality
Complete tank repair kit for professional stainless steel vacuum sealing machine CEBONAT ® Contains 2 seals + Teflon tape
Superb Seafood Spice Blend to Elevate Your Paella - Your succulent unmissable paella!
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Stainless steel sausage and salami pricker with 16 prongs - Indispensable for removing bubbles and ensuring proper aeration - Professional-grade tool.
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Set of 2 sealing gaskets for semi-professional CEBONAT ® vacuum sealing machine
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Ham slicer - 300mm stainless steel blade - For slicing also sausages, dried meats but also cheeses - Professional equipment and quality.
Tin Cans with Seaming Lids - Standard Lid Included (Easy-Open Lid Available on Request)
Professional-quality Fish Stock: Find the unique taste you need to improve your dishes, including soups, risottos, fish, and sauces.
PRESSURE KEY FOR SKEWER MACHINE TRAY
Natural casings for Toulouse sausage, Fresh sausage, Natural casings for Boudin Blanc, Boiled sausage, Small Smoked Sausage
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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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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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PORK CHITTERLING TRIMMINGS (LARGE INTESTINES) Usage: For making the meat mixture (la mêlée) for Andouilles or Andouillettes.
Watertight, heat-resistant gloves WITH cuff for scalding poultry - Resistant up to 200°C! A real professional asset!