Pack of 10 S-hooks, made of AISI 304 stainless steel.
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Professional butcher knife. Hand sharpened (guaranteed cut). -
Self-sharpening stainless steel blade for size 22 mincers, the most widespread size in professional butchery. Works as a matched pair with the plate to cut rather than crush. -
Kg of red thread for sausage tying machine. -
Pack of 100 vacuum pouches 200 x 400 mm in 90 micron coextruded polyamide / polyethylene film. The size for pieces that are long and bulky at once, such as whole loins, small rib racks and complete primal cuts. Supplied in full boxes of five packs. -
Stainless steel blades for 45 cm saw. -
Skein of 20 metres of 70 gauge straight casing. The most suitable casing for the production of cured sausages. -
Marinate. Balanced mix of powder spices. -
Ceylon ground cinnamon powder obtained from the dried bark of cinnamon. Form of presentation: Polyethylene bags of 1 kg. -
Pack of 100 vacuum pouches 250 x 350 mm in 90 micron coextruded polyamide / polyethylene film. Roomy in both dimensions, for medium primal cuts, batches of prepared product and anything that will not sit comfortably in a 300 mm depth. Supplied in full boxes of ten packs. -
Stainless steel ham hook, specially designed to be screwed to the wall.
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Dried and ground leaves and flowering tops of "Origanum vulgare" Linnaeus. Oregano Form of presentation: 1 kg container -
Pack of 10 S-hooks, made of AISI 304 stainless steel.
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Wide brush, with a larger cleaning surface. -
Skein of 20 metres of 80-gauge straight casing. The most suitable casing for the production of cured sausages. -
Fixed nylon castor for trolleys, tables, etc., with stainless steel bracket.
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Ground white pepper Sarawak. Powder white pepper Ceylan obtained from ripe and dried berries. -
Skein of 20 metres of 90 gauge straight casing. The most suitable casing for the production of cured sausages.