1 metre = 2.48 €
1 metre = 1.90 €
1 piece = 13.39 €
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STRAIGHT BEEF MIDDLES Caliber 50/60 Quality IA = 1st QUALITY Extra - Bundles of 9m to 10m
Not AB as on most other sites but the real 1st choice Top quality!
A little more expensive but well degreased, without holes, of first quality to make homemade Dry Sausage, Garlic sausage, Cervelas, Horse Sausage and many others
Available in trays of 5 or 9m bundles and punnet of 10 pieces 30cm cut & tied with loop
For larger quantities see the casings in buckets
DON’T FORGET YOUR SPICES !
Full set ( spices + natural casings) to make 5 kgs CAMPAFINE sausage ( also called Bratwurst or white sausage in Eastern of France
(2)Saltpeter is reserved for experienced individuals who know how to use it properly. For others, a complete spice blend is a better option for making charcuterie.
(2)Our Range of Vertical Stainless Steel Meat Stuffers - Capacity from 3 to 15 Liters - MULTIFUNCTIONAL STUFFERS! - Reliable and Professional Quality
(2)After Ends Hog Casings for Andouillette, Cooked Sausage, Morteau Sausage, Boudin de Liège. Available in bundles or cut and tied pieces.
(2)Tin Cans with Seaming Lids - Standard Lid Included (Easy-Open Lid Available on Request)
Perfect binder for all your cooked meats: pâtés, terrines, garlic sausage, Frankfurt sausages
(4)Food Film Rolls with Dispenser Box and Length-Cut Cutter - Available in 30 and 45cm Widths - BPA-Free
(6)Exudate absorption blotters - Size: 80x130 - Two-tone Black/White For perfect quality and effective absorption of packaged meat "juices"
Food-grade polyester butcher's twine, 100g ball. Perfect for securing roasts, paupiettes, and other meats during cooking. Not recommended for use with sausage casings.
(2)All stainless steel manual brine pump - Capacity approximately 120ml - Supplied with 3 needles and spare seals - Ideal for small productions.
(17)Beef bung ( caps) Extra long lenght - Wonder well cleaned for Andouille, Coppa, Danish Salami, Italian specialities
(2)Batch of 5 punnets of mix spices to make 25 Kgs of various delicious homemade sausages
(1)Complete spice blend without salt for making meatballs or a burger with an extraordinary and slightly minty oriental flavor
(2)Organic Chopped Basil - Intensely flavorful and delicious for a true seasoning experience! It tastes almost fresh!
(2)Sheep casings Ø 26/28 to make Chipolatas sausages, Merguez, fresh rolled up.
(8)Round butcher paper sheets Ø 100 - To be placed at the bottom and top of the hamburger press or steak patty press - Professional quality
(2)Complete Aromatic Spice Mix for ORGANIC Fresh Chorizo WITHOUT SALT, WITHOUT PRESERVATIVES, WITHOUT ADDITIVES
Excellent Complete Blend (with salt) of Organic Spices for Chipolatas, Fresh Sausages and Toulouse Sausages - Preferably to be mixed with organic pork
(3)Professional Stainless Steel Butcher's Cleaver - Curved Back - 26cm Blade - 650g - Made in France.
Natural casings 38/40 for Adouillette, Perche Sausage, Cooking Sausage, Boudin Noir, Boudin Antillais, Small Smoked Sausage, Dry Sausage
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