Curing nets
Nets for the curing of meats
Suitable for the curing of meat parts and ground products (coppa, bresaola, pancetta, salami).
Different uses: for coppa, pancetta, bresaola or salami
Contacts us for a customised quote for the supply of industrial nets.
Nets for the curing of salami.
Nets for the curing of ground meats such as salami boast a moderate elasticity that can maintain the regular shape of the products also while they lose weight. Nets vary between 12 and 30 sq mm depending on product with.
Nets for the curing of coppa, pancetta, bresaola.
Nets with a high or very high elasticity are used for the curing of these products, thereby improving curing quality.
AVAILABLE: # 12 to # 30
