1 metre = 2.36 €
1 metre = 1.99 €
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STRAIGHT BEEF MIDDLES Caliber 55/60 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 other sausages cooked or dried
Available in trays of 5 or 9m
For larger quantities see the casings in buckets →CLICK HERE←
DON’T FORGET YOUR SPICES → GO and SEE ←
Sow bungs - Natural Casings for Coppa, Mouchette, Saucisson de Montagne, Casings for Saucisson "Jesus" and others
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Semi-professional meat grinder and sausage stuffer - Comes with 3 sausage nozzles, 3 grinding plates, and a kebbe attachment - Sturdy and efficient
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Replacement belts for professional electric knife sharpener - Fine grit only.
100% ORGANIC and WHOLE Cloves - From Organic Farming - An Incomparable Aroma!
Beef rounds caliber Ø 40/43 Quality IA for curved Dry Sausage, Cervelas, Cooked garlic sausage, Casings for "Andouillettes", cooked sausages, Horse meat sausage, Lyoner
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1kg rolls of natural linen twine. Ideal for tying sausage casings, hams, culatello, coppa, and pancetta. Professional quality.
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Complete blend (with salt) for SAVOYARDE sausage. Delicious slightly cheesy taste, this sausage will be a very pleasant companion to your lentils and cabbage
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Professional Stainless Steel Butcher's Cleaver - Curved Back - 26cm Blade - 650g - Made in France.
XXL Cooking Sock for Heads, Rinds, and Other Infusion Products - Made in France
Sheep casings Ø 24/26to make Chipolatas sausages, Merguez, Frankfurter sausages
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Natural hog casings 36/+ for large fresh or cooked sausage, Garlic Sausage, Boudin noir, Cooking Sausage, Dry Sausage
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Professional Skinning Knife - 16cm Stainless Steel Blade for Skinning Hides and Skins - Made in France.
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High-precision weighing spoon accurate to 0.1 grams for precise dosing of your spices, essential for your creations - Definitely a very good product
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Watertight, heat-resistant gloves WITH cuff for scalding poultry - Resistant up to 200°C! A real professional asset!
Food nitrite salt (pink salt), allows to salt and pinken cooked cured products by brining such as cooked hams, hocks
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Straight Beef casings caliber 50/55 Quality IA - Casings for Garlic sausage, Dry Sausage, Cervelas, Andouillettes, Cooked Sausages
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Tin Cans with Seaming Lids - Standard Lid Included (Easy-Open Lid Available on Request)
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Cut protection glove - Effective protection against unpleasant cuts One size fits all for right or left-handers
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45cm stainless steel blade for professional French-style saw - Available individually or in packs of 10.
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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.
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