SEASONING - TYPE C NETTING
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DESCRIPTION
Tubular elastic netting capable of exerting suitable pressure and accelerating seasoning time of cured meats and meat such as: pork collars, bacon, pork shoulders and smoked meat in general. Thanks to the ability to exert the right pressure, this type of netting improves the aesthetic and organoleptic characteristics of the end products, by simplifying and rationalising the system of binding and therefore reducing costs.
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SEASONING - TYPE P NETTING
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DESCRIPTION
Tubular elastic netting capable of exerting strong, constant and even pressure to encourage the softening of lean meat through fusion and dispersion of the fatty parts in the products, such as: bacon, culatello, bresaola, pieces of rolled, smoked or salted meat. Furthermore, they can improve the organoleptic characteristics of the products and accelerate seasoning times, therefore reducing costs.
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SEASONING - TYPE S NETTING
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DESCRIPTION
Tubular elastic netting are capable of exerting slight, constant and even pressure. They replace hand binding for salami (with string), by simplifying and rationalising these operations. The calibrated pressure accelerates seasoning, guarantees compactness and tenderness of the meat and therefore, eases slicing. Furthermore, the calibrated pressure makes the dispersion of fats homogenous in lean meat, ensuring tenderness and the development of flavour.
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ALIMENTARY 
