Single elastic weft cotton net with traditional mesh and reinforced polyethylene warp, suitable for long seasoning.
|Type of salami and roasts||bresaola, coppa/ capocollo, culatello, pancetta|
|Material:||cotton, latex rubber, polyethylene|
|Elasticity:||very high - from 210 to 260:
Low and standard width
from 14 to 30
from 105 to 220 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.
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.
very high - from 210 to 260
It is expressed as the comparison with the value 100, representing the elastic power of a net (ALS) traditionally considered as “standard”.