What tools are requested for working out natural casings?

Artisanal charcuterie, when made with natural casings, requires a minimum of equipment to guarantee a flawless result. From cutting the meat to tying, each step necessitates a suitable tool. Here are the indispensable tools for properly working out natural casings and optimizing your charcuterie preparations, whether you are a demanding amateur or an experienced professional.

The sausage stuffer: the foundation of any good preparation

Essential for filling meat into natural casings, the meatstuffer allows for even filling without the risk of tearing. It ensures consistent pressure, preventing air bubbles or irregularities. For those who frequently use sheep, hog, or beef casings, it's an investment that changes everything in terms of comfort and precision.

The all-stainless steel meat grinder: performance and durability

A good professional meat grinder ensures a uniform mixture, an essential condition for proper filling. Cebonat offers a range made entirely of stainless steel (body, screw, plates, knives), with power ratings ranging from 300 W to 1500 W and capacities from 80 to 320 kg. This butchery equipment is designed to last and meet strict hygiene standards. A real plus for those who want a reliable and powerful tool, whether at home or for intensive use.

Nosels of various diameters

Adapting the cannula diameter to the casing size is essential. A cannula that is too large can damage the casings, while one that is too small slows down the stuffing process. Having several sizes allows you to adapt to all your recipes, from dry sausage to chipolata. Opt for stainless steel models, which are strong and easy to clean, for impeccable hygiene.

The sticking knife: precision and safety

The sticking knife offered by Cebonat has an ultra-sharp stainless steel blade (14 to 20 cm), ideal for cutting meat. Equipped with a non-slip ergonomic handle, it complies with hygiene standards and is even used in slaughterhouses. Whether you are slicing a ham or preparing pieces for the filling, it's the basic tool to always have on hand.

What string to choose for tying your preparations?

For tying roasts, paupiettes (stuffed meat rolls), or poultry, butcher's twine remains a practical and robust solution. Its presentation in a box makes kitchen work easier, especially for repetitive tasks. On the other hand, when it comes to tying natural casings for sausages, hams, or coppa, it is better to choose a softer material suitable for their texture. Linen twine, of French origin and renowned for its quality, is ideal for this purpose. It offers both strength and flexibility, without the risk of cutting the casing or causing the sausage to fall during drying.

The combined pepper mill and salt shaker: the detail that makes all the difference

Among the key spices used in charcuterie, pepper must be freshly ground to release its full aroma. The professional pepper mill offered by Cebonat features an elegant design, a large capacity, and a carbon steel grinder guaranteed for 10 years. All accompanied by 100 g of free black peppercorns! Working with natural casings in the respect of tradition requires rigor and know-how. But with suitable, durable, and well-designed utensils, you will gain in efficiency, safety, and above all, quality. Cebonat supports you with a selection designed for lovers of authentic artisanal charcuterie.