Polyester and polyethylene net with single elastic red weft and transparent warp.
|Type of salami and roasts||pancetta|
|Material:||latex rubber, polyester, polyethylene|
|Elasticity:||good - from 110 to 130:
Low and standard width
from 14 to 30
from 105 to 220 mm
white and red (warp and weft)
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.
Synthetic yarn with excellent mechanical resistance and high resistance to high temperatures. in addition to the white it can be dyed in a different colour such as red, twine colour or other.
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
It is expressed as the comparison with the value 100, representing the elastic power of a net (ALS) traditionally considered as “standard”.