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Replacement stainless steel knife FOR CEBONAT® stainless steel professional meat grinder 80/120 kg/h, 300W.
As the knife is a wearing part of your grinder, remember to replace it regularly.
Compatibility is not guaranteed with grinders other than those sold by CEBONAT®.
Full set ( casings + spice mix ) to make 5 kgs of delicious home made Natural traditional fresh sausages ( chipolatas ) 100% certified BIO
Natural Hog Casings for Toulouse Sausage, Fresh Sausage, Boudin Blanc, Cooking Sausage, Small Smoked Sausage
(9)Tin Cans with Seaming Lids - Standard Lid Included (Easy-Open Lid Available on Request)
Bien utile ce thermomètre de cuisson à sonde pour vérifier les températures de liquides, viandes, le lait de bébé etc... - Bon produit
(2)Professional stainless steel larding needle - Extra resistant, will not bend - French quality
Stainless steel knife for 80 kg/h professional meat grinder - Sold individually - Regular replacement recommended for optimal grinder performance.
Dehydrated Pig Blood for Making Black Pudding, Creole Sausage, Carribean Sausage but also for Fishing Bait or as Natural Fertilizer
(7)Excellent Complete Blend (with salt) of Organic Spices for Chipolatas, Fresh Sausages and Toulouse Sausages - Preferably to be mixed with organic pork
(3)Polished stainless steel ham gouge - 22cm curved blade - Professional quality - For easy deboning of hams - Made in France
(1)Full set ( casings + spice mix ) to make 5 kgs of delicious home made Natural traditional fresh sausages ( chipolatas ) in natural casings
Paring Knives, Stainless Steel Blade, Colored Overmolded Handle (multiple colors available) - Made in France.
(3)THE OTHER SAUSAGE! In the East they call me "White Sausage" - Delicious blend for pork or even fish sausage - A delight for children (and parents!)
(2)Tablier de travail et de protection professionnel en caoutchouc - Indispensable pour une bonne protection - Produit TOP QUALITÉ !
(2)Food nitrite salt (pink salt), allows to salt and pinken cooked cured products by brining such as cooked hams, hocks
(6)Beef rounds Ø 34/37 for Dry Sausage, Cervelas, Boudin Antillais, casings for Andouillette, Cooked Sausages - IA Quality
(2)After Ends Hog Casings for Andouillette, Cooked Sausage, Morteau Sausage, Boudin de Liège. Available in bundles or cut and tied pieces.
(2)Hog fat ends (Rosette )for Liver Sausage, Cooked Sausage, Boudin, Tongue Boudin, Cooked Sausage or Smoked, Dry Sausage
(2)Professional Poultry Bleeding Knife - Perfectly adapted stainless steel blade - Made in France.
Ham slicer - 250mm stainless steel blade - For slicing also sausages, dried meats but also cheeses - Professional equipment and quality.
(2)Torchons d'essuyage professionnel 100% COTON avec un vrai passant d'accroche - De vrais grands torchons efficaces et de grande qualité ! - Taille 50 x 70 cm
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