1 kilogram = 20.98 €
1 kilogram = 18.28 €
1 kilogram = 17.68 €
1 kilogram = 16.99 €
1 kilogram = 15.99 €
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COMPLETE SPICE MIX FOR MAKING AN EXCELLENT GRILLING OR PAN-FRIED SAUSAGE: LA CAMPAFINE
Spice mix with salt, no artificial colors, NO NITRITES
La Campafine (also called "White Sausage" in Eastern France) is a small sausage to be stuffed in sheep casings, preferably in caliber 24/26.
It is made as easily as a chipolata (pork meat) but with a fine grind.
You can also make a fish sausage with this spice mix, it's very good too!
To be roasted tenderly on the grill or plancha: Parents and children will all love it!
Packaging: Punnets to make 5kg of sausages or 1kg resealable freshness bags
COMPLETE SPICE MIX FOR MAKING A NEW AND EXCELLENT GRILLING OR PAN-FRIED SAUSAGE: LA CAMPAFINE
La Campafine (also called "White Sausage" in Eastern France) is a small sausage to be stuffed in sheep casings, preferably in caliber 24/26.
It is made as easily as a chipolata but with a fine grind. You can also make a fish sausage with this spice mix.
Its tender and juicy flesh will delight children and adults alike.
You can serve it with ratatouille, Provençal tomatoes or... FRENCH FRIES!
Also suitable for making fish sausage
Free sample on request with any purchase of sheep casingsCOMPLETE PREPARATION WITH SALT
DOSAGE: 45 to 50 Grs PER KILO OF MEAT
INGREDIENTS: Non-iodized salt, MILK protein, dextrose, spices (ginger, pepper, nutmeg), glucose syrup, stabilizer: Triphosphates, Diphosphates, flavor enhancer: monosodium glutamate, flavors (WHEAT), onion powder, lemon zest, natural spice extracts
FOOD USE - LIMITED USE
Food-grade plastic meat claws for shredding or handling meat, salad servers... Very practical and inexpensive!
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Tin Cans with Seaming Lids - Standard Lid Included (Easy-Open Lid Available on Request)
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Excellent and perfect complete spice blend WITH SALT for successful pâtés and liver mousses. Impossible to fail your pâtés!
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Hog fat ends (Rosette )for Liver Sausage, Cooked Sausage, Boudin, Tongue Boudin, Cooked Sausage or Smoked, Dry Sausage
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Exudate absorption blotters - Size: 80x130 - Two-tone Black/White For perfect quality and effective absorption of packaged meat "juices"
49-piece skewer cutting machine - A skewer machine designed to cut 49 skewers, each weighing between 100 and 155 grams, simultaneously. Maximum capacity: 5 kg.
THE OTHER SAUSAGE! In the East they call me "White Sausage" - Delicious blend for pork or even fish sausage - A delight for children (and parents!)
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Fusil à aiguiser les lames de couteau - Ovale - Longueur 35cm Tout simplement indispensable !
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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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Sheep casings Ø 24/26to make Chipolatas sausages, Merguez, Frankfurter sausages
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Round Steak Press, Ground Beef/Hamburger Reconstitued - Professional Stainless Steel Butchery Equipment - French Quality
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Round butcher paper sheets Ø 100 - To be placed at the bottom and top of the hamburger press or steak patty press - Professional quality
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100% ORGANIC HERBES DE PROVENCE Blend, Stem-Free! From organic farming - Truly excellent!
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Beef rounds caliber Ø 37/40 Quality IA for curved Dry Sausage, Cervelas, Boudin Antillais, Casings for "Andouillettes", cooked sausages, dry sausage, blood sausage
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Kebbé attachment for CEBONAT® semi-professional meat grinder. Not compatible with other grinders.
Chop, mix, whip effortlessly with this efficient and resistant professional equipment, stainless steel shaft (20, 21, 31.46 and 51cm) - Many accessories.
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Thyme Lemon Spice Blend for Marinades and Grilling - For Fish, Shrimp, and White Meats