Meat Netting
Elastic meat netting that shapes and holds the product during ripening and cooking, for ham, roasts and salami.
Key Features
- Length: Various
- Applications: Shaping and holding meat products
Details
What it's for
Elastic netting goes around a piece of meat and holds it in shape. You use it when meat is ripened or cooked: the piece stays compact, doesn't open up and comes out evenly shaped.
Who uses it
Butcher shops and cured-meat makers who make ham, roasts or salami, and kitchens that cook large tied pieces of meat.
How to choose
Meat netting is usually sold by size number. Choose the size by the thickness of the piece you wrap: the netting should grip the piece, not leave it loose.
What to keep in mind
- If the netting will go into an oven, boiling water or a smoker, check what temperature it can take.
For cooked ham we also have phosphates, and for dry salami meat culture.
Tell us what pieces of meat you wrap with netting and how thick they are, and we'll send you a quote. Call us at +355 69 202 6314 or write to us via Contact.
Industrial Solutions for Food Packaging and Processing
