Double elastic weft cotton net with traditional mesh
seasoning of ground products
Seasoning products such as salami, not requiring a particular elasticity, the net must only follow the product and ensure its support.
seasoning of unground products
Seasoning products such as coppa-capocollo, culatello, pancetta, bresaola, requiring a high elastic power able to exert a constant pressure during the entire process, and to ensure an optimal final shape.
Natural fibre yarns of cotton are characterized by natural ecru colour and excellent resistance to high temperatures.
Yarn of pure latex rubber used to give the desired elasticity to the net. This is covered with various combinations of cotton yarns or polyester.
high - from 140 to 200
It is expressed as the comparison with the value 100, representing the elastic power of a net (ALS) traditionally considered as “standard”.