1 kilogram = 69.90 €
1 kilogram = 31.26 €
1 kilogram = 20.83 €
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WARNING HOT!
PURE EXTRA STRONG GROUND CAYENNE PEPPER - ALLERGEN-FREE, PRESERVATIVE-FREE AND COLORANT-FREE
A noble product that will set your exotic dishes or your traditional oriental merguez (complete spice mix) and Creole boudin on fire.
To be dosed with caution and precision thanks to the MEASURING SPOON which will allow you to fully appreciate it.
To respect the balance of flavors, we recommend not exceeding 3grs/kg of meat, which means that with 100grs of pepper you can season more than 30kgs of mix!
Packed in RE-SEALABLE FRESHNESS BAGS of 100grs for an ultra long shelf life.
INGREDIENTS: Chili powder
FOR FOOD USE ONLY, LIMITED USE
We do recommend as well
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(11)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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(34)Professional Waterproof Meat Bags for Transporting Meat Cuts - Ultra-Durable - Bundled x 10, 50, or 100 Bags - Bisphenol A Free
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(6)Exudate absorption blotters - Size: 80x130 - Two-tone Black/White For perfect quality and effective absorption of packaged meat "juices"
Sheep casings Ø 28/+ to make Chipolatas sausages, Frankfurter sausages
(2)Hog casings 32/34 for Toulouse sausage, fresh sausage, Boudin Blanc, Sausage to cook, Small smoked Sausage, Boudin noir and west indian Boudin
(7)Reusable and Microwaveable Food Storage Containers with Lids - For All Purposes - Bisphenol A Free
(6)5 Berrys Blend - Blend of 5 Exquisite Peppers, a Real Delight to Consume Without Moderation! Allergen-Free
(9)Professional stainless steel carcass puller hook - Robust and reliable - Made in France
Professional net stuffer - Simply slip the net over it, then slide your piece to be netted inside.
(2)Clear, uncolored, lightly flavored food jelly - A beautiful and decorative coating for your pâtés, terrines, and head cheese
(2)Tin Cans with Seaming Lids - Standard Lid Included (Easy-Open Lid Available on Request)
(2)100% Natural dried Beef Bladders for heavy poultries, Fattened Chicken as per Paul BOCUSE receipe
(3)