NETS FOR SEASONING:
Nets suitable for anatomic pieces and ground products (coppa, bresaola, pancetta and salami).
There are two different types of nets use:
- Salami: nets for the seasoning of ground products with a moderate elasticity, to mantain the regular form of the final product. Available from #12 to # 30.
- Coppa, pancetta, bresaola: for the seasoning of these products are used nets with an high or very high elasticity to improve the quality of seasoning and to mantain the regular form of the final product. Available from #12 to # 30.
All the products are supplied by product specification and declaration of conformity which are regularly updated to the current regulations.