Double elastic weft cotton net, with lowered mesh, polyethylene reinforced warp, suitable for long seasoning.
|Type of salami and roasts||bresaola, coppa/ capocollo, pancetta|
|Material:||cotton, latex rubber, polyethylene|
|Elasticity:||good - from 110 to 130, high - from 140 to 200:
from 10 to 40
from 70 to 270 mm
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.
An Extruded polyethylene monofilament, characterized by excellent mechanical resistance, is used in combination with cotton to give rigidity and strength to the net. it is not suitable for high temperatures.
good - from 110 to 130, 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”.