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Casing pot with lid for storing your casings in brine or dry salt.
Capacity: 1 liter.
Suitable for 2 lamb casing bundles or 1 small bundle of pork or hog casings.
We do recommend as well
100% natural casings Ø 26/28 for White Sausage, Grilling Sausage, Sauerkraut Sausage, Gendarme
(3)Dry Salted casings, to rehydrate and detangle, same DEXTRA QUALITY as the casings in tins rehydrated, detangled.
(3)Complete Spice Mix (with Salt) for White Pudding - Yes! Real White Pudding is delicious and so easy to make!
(2)Professional Boning Knife, "HONED" Stainless Steel Blade, 14 or 17cm - Made in France.
(2)Genuine Sow casing Ø 45/+ for Dry Sausage, Perch sausage, Cooked Sausage, Garlic Sausage, Boudin de Langue, Smoked Sausage, large Chorizo
(6)Stainless steel semi-professional fryer - Capacity: 4.5 liters - Power: 3200 Watts - A powerful and excellent product! Backed by a 10-year warranty.
Round Steak Press, Ground Beef/Hamburger Reconstitued - Professional Stainless Steel Butchery Equipment - French Quality
Complete Spice Mix (with salt) for this delicious and unique sausage, with pepper aromas enhanced by Paprika. NO ADDED COLORS.
(5)Beef casings (curved) Ø 46/+ Quality IA for sausage, Dry Sausage, Cervelas, Garlic Sausage, Horse meat Sausage, Cooked Sausages
(2)Dry Salted casings, to rehydrate and detangle, same DEXTRA QUALITY as the casings in tins rehydrated, detangled.
(3)Garlic semolina. Extra fine grind to better release its subtle aroma and express rehydration - High quality garlic
(2)Hog fat ends (Rosette ) for "Saucisse de Foie", "Boudin", "Boudin de Langue", Cooking Sausage or Smoke, Dry Sausage, "Fuseau Lorrain"
(2)5 Berrys Blend - Blend of 5 Exquisite Peppers, a Real Delight to Consume Without Moderation! Allergen-Free
(9)All stainless steel manual meat mixer, 10 to 60 liter bowls for effortless mixing and/or marinating 7 to 45 kg of material.
(2)Natural Horse casings Caliber 60/65 - Quality IA - well selected and strong - very properly degreased Casings mainly used for French Andouille
Straight Beef casings caliber 55/60 Quality IA - Casings for Garlic sausage, Dry Sausage, Cervelas, Andouillettes, Cooked Sausages, Chorizo
(12)Beef bung ( caps) Extra long lenght - Wonder well cleaned for Andouille, Coppa, Danish Salami, Italian specialities
(2)Sheep casings Ø 26/28 to make Chipolatas sausages, Merguez, Franfurter sausage Special fresh sausage wrapped.
(3)Foie gras and pork trotters cooking socks - Food grade - Made in France
(3)Complete Spice Mix (with salt) for this delicious and unique sausage with pepper, garlic, onion, and paprika flavors - A perfectly successful blend!
(5)Extra Fine Onion Granules - Intense Aroma, No Waste, and What a Time Saver! High-Quality Onions