1 piece = 4.77 €
1 piece = 4.37 €
1 piece = 3.99 €
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HOG FAT ENDS (also called ROSETTE) - IA quality ( = 1st choice with undamaged crown)
to make Foie Sausage, Fuseau Lorrain, Garlic Sausage, Boudin, ROSETTE DE LYON...
Cut to 55cm with buckle, guaranteed 1st choice for pieces from 1.2 kgs to 1.4 Kgs
For smaller quantities, see → HERE←
Don’t forget to order your Spices → GO SEE ←
Hog after ends Natural Casings for Andouillette, Boudin, Cooked sausage, Morteau Sausage, Boudin de Liège Available in bundles or cut and tied pieces
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45cm stainless steel blade for professional French-style saw - Available individually or in packs of 10.
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Full set ( casings + spice mix) to make 5 kgs of delicious merguez and 5 kgs of succulent fresh sausages : genuine true home made sausages !
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4L Meat and Sausage Stuffer - Stainless Steel Bowl, Nozzles and Base - For Semi-Professional and Home Use
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Pack of 2 x 4 replacement seals for CEBONAT® brine injection pump needles and piston.
Ham slicer - 250mm stainless steel blade - For slicing also sausages, dried meats but also cheeses - Professional equipment and quality.
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Set of 5 Stainless Steel Replacement Nozzles for CEBONAT® Professional Stuffers - Delivered Diameters: 10-16-22-32-38 - Base Ø 52.5
Batch of 5 punnets of mix spices to make 25 Kgs of various delicious homemade sausages
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Packs of 10 replacement wires for stainless steel lyre. Remember to replace your wires regularly!
Tin Cans with Seaming Lids - Standard Lid Included (Easy-Open Lid Available on Request)
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Food Film Rolls with Dispenser Box and Length-Cut Cutter - Available in 30 and 45cm Widths - BPA-Free
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Tin Cans with Seaming Lids - Standard Lid Included (Easy-Open Lid Available on Request)
1kg rolls of blue linen twine. Ideal for tying sausage casings, hams, culatello, coppa, and pancetta. Professional quality.
After Ends Hog Casings for Andouillette, Cooked Sausage, Morteau Sausage, Boudin de Liège. Available in bundles or cut and tied pieces.
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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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Quality food grade beef gelatin for any meat or culinary preparation - Natural color - Excellent professional quality!
An Antillean sausage with a Colombo spice blend (with salt), a delicate flavor from the Islands that can be spiced up for those who like it hot, because it is not spicy.
Professional stainless steel larding needle - Extra resistant, will not bend - French quality
Sheep casings Ø 18/20 for small Merguez, Nüremberg sausages, Cocktail sausages.
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Watertight, heat-resistant gloves WITH cuff for scalding poultry - Resistant up to 200°C! A real professional asset!