Set of 2 sealing gaskets for the tank of the professional INOX CEBONAT ® vacuum machine
Thyme Lemon Spice Blend for Marinades and Grilling - For Fish, Shrimp, and White Meats
Complete pack of 3 spice blends for grilling and marinating - Customizable assortment - Affordable and delicious!
CEBONAT® activated carbon filter for fryers - Replace every 15-20 uses or at least once a year - Control frying odors!
Full set ( casings + spice mix ) to make 5 kgs of delicious home made Natural traditional fresh sausages ( chipolatas ) 100% certified BIO
Set of 3 Stainless Steel Cutting Plates for a 120 kg/h Mincer Please specify your choice in the cart.
Carcass Sock for Dressing Carcasses During Storage or Transport - Food Grade - Made in France
Sheep casings Ø 26/28 to make Chipolatas sausages, Merguez, Franfurter sausage Special fresh sausage wrapped.
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Professional stainless steel larding needle - Extra resistant, will not bend - French quality
Complete Spice Mix (with salt) for this delicious and unique sausage, with pepper aromas enhanced by Paprika. NO ADDED COLORS.
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Our Range of Horizontal Stainless Steel Meat Stuffers - Capacity 3, 5 and 7 Liters Order your accessories alone HERE
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Professional Stainless Steel Cleaver - Butcher's Axe - 22cm Stainless Steel Blade - Made in France
The Sodium citrat is an antioxydant and PH corrector It can be used as an anticoagulant for the blood of the slaughtered animals
Beef rounds Ø 34/37 for Dry Sausage, Cervelas, Boudin Antillais, casings for Andouillette, Cooked Sausages - IA Quality
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Sheep casings Ø 22/24 Super Quality AAB to make home made Sausages Chipolatas,Merguez,Frankfurt.
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Semi-professional meat grinder and sausage stuffer - Used, reconditioned, or showroom model.
Superb Seafood Spice Blend to Elevate Your Paella - Your succulent unmissable paella!
Ham slicer - 350mm stainless steel blade - For slicing also sausages, dried meats but also cheeses - Professional equipment and quality.
Stainless steel ESSE butcher's hooks for hanging meat cuts, fish for smoking, and hams.
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Hog fat ends (Rosette ) for "Saucisse de Foie", "Boudin", "Boudin de Langue", Cooking Sausage or Smoke, Dry Sausage, "Fuseau Lorrain"
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