1 piece = 0.02 €
1 piece = 0.02 €
1 piece = 0.01 €
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Aluminium clips for sausage clipper.
U-shaped, 7 x 11 x 11mm.
Sold in quantities of 1000, 2000, or full boxes of 4000.
We do recommend as well
Sausage clipper for efficient and quick sealing of your sausages - Suitable for natural casings, artificial casings, nets, and bags.
Professional net stuffer - Simply slip the net over it, then slide your piece to be netted inside.
(2)Semi professional net stuffer - Simply perfect for the nets sold per 3m in punnets
(6)High-quality self-sharpening stainless steel slicers, 250 mm diameter blade - Used, reconditioned or showroom model.
Butcher's Knife - Professional Slicing Knife - Stainless Steel Blade, 23cm, 28cm or 35cm - Made in France.
(2)Oval Steak Press, Ground Beef Reconstitued - Professional Stainless Steel Butchery Equipment - French Quality
(7)Full batch ( natural beef casings + mix of spices ) to make yourself 4 to 6 kgs of delicious home made dry sausage
(11)Complete spice blend with salt to make hamburgers, meatballs, steaks, and minced meat skewers
(2)Food-grade stainless steel circular saw blade for cutting large game. To be mounted on a suitable angle grinder.
(2)Replacement belts for professional electric knife sharpener - Fine grit only.
Tin Cans with Seaming Lids - Standard Lid Included (Easy-Open Lid Available on Request)
Full set ( casings + spice mix ) to make 5 kgs of delicious home made Natural traditional fresh sausages ( chipolatas ) in natural casings
Full set ( casings + spice mix) to make 5 to 8 kgs of homemade BIO Dried sausage OR large dried sausage BIO( saucisson)
(2)49-piece skewer cutting machine - A skewer machine designed to cut 49 skewers, each weighing between 100 and 155 grams, simultaneously. Maximum capacity: 5 kg.
Complete spice mix (with salt) and NATURAL coloring for making fresh sausages, Toulouse sausages, Chipolatas, and Crépinettes
(2)Stainless steel spice scale, accurate to the gram - Essential for cooking or weighing spices - Professional quality
(2)Hog fat ends (Rosette ) for "Saucisse de Foie", "Boudin", "Boudin de Langue", Cooking Sausage or Smoke, Dry Sausage, "Fuseau Lorrain"
(2)PORK CHITTERLING TRIMMINGS (LARGE INTESTINES) Usage: For making the meat mixture (la mêlée) for Andouilles or Andouillettes.
Stainless steel professional hook - Slaughterhouse extension Ø5 - 3 holes - allows to extend a hanger
Organic Aromatic Spice Blend (with salt) - NO COLORANTS for homemade Dry sausage and ORGANIC - Purely excellent!
(2)Beef rounds caliber Ø 37/40 Quality IA for curved Dry Sausage, Cervelas, Boudin Antillais, Casings for "Andouillettes", cooked sausages, dry sausage, blood sausage
(3)CAJUN Spice Mix for meats, fish, poultry, in the oven or on the BBQ, fries, salad, a real delicious all-rounder!
Natural casings 38/40 for Adouillette, Perche Sausage, Cooking Sausage, Boudin Noir, Boudin Antillais, Small Smoked Sausage, Dry Sausage
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