Marinade for Bacon is a complete mix for making marinade/salad used for injecting or soaking bacon, ham, pork belly. The mix contains: curing salt (contains sodium nitrite), glucose, hydrolysed vegetable protein from corn and sunflower, antioxidant vitamin C, flavour. Dosage: 500g/5l water. Meat must be completely immersed in marinade.

Red and white sausage yarn is used for binding sausages during smoking to give shape and keep meat in one form. Professional yarn made of the best linen-cotton threads.

White sausage yarn is used for binding sausages during smoking to give shape and keep meat in one form. Professional yarn made of the best linen-cotton threads.

Curing mix is used for tenderising and curing meat. Curing salt should not be consumed directly; rub meat with it and leave for the night in the refrigerator. Afterwards, rinse thoroughly with water. Such prepared meat is tender and crumbly. The curing mix is perfect for game.

Ham mesh white 16 125-36 A highly extensible mesh which is easy to apply to hams. It allows to obtain a traditional look and shape. The netting should be used in temperature up to 125 degrees C. Designed for stuffing 1-1,5 kg of ham (when stuffing by hand using 125 mm pipe).

A highly extensible net which is easy to apply to hams. It allows to obtain a traditional look and shape. The netting should be used in temperature up to 125 degrees C. It is designed for stuffing 1,5-2 kg of ham (when stuffing by hand using 150 mm pipe).

Ham netting white string 50-8 A highly extensible netting, which makes it easy to apply to hams. It allows to obtain traditional look and shape by imitation of hand binding. The netting should be used in temperature up to 125 degrees C. It is designed for stuffing 1,5 kg of ham (when stuffing by hand using 140 mm caliber tube).

Marinade for country ham is a complete mix for making marinade, brine with curing salt, used for injecting or soaking ham, pork belly, bacon. It consists of: curing salt (contains sodium nitrite), salt, glucose, soya fibre, antioxidant vitamin C, black pepper, flavour, lovage, juniper. Dosage: 500g/5l water. Meat must be completely immersed in marinade.

Smoked salt is a mixture of salt with a small proportion of the smoke aroma, thanks to which the meat acquires a distinct taste and smoky aroma. The mixture consists of: salt, soy fiber, smoke flavor.