Polyester net characterized by double elasticity, warp and weft, this one consisting of double rubber thread covered together. With high elastic power.
|Type of salami and roasts||bresaola, coppa/ capocollo|
|Material:||latex rubber, polyester|
|Elasticity:||high - from 140 to 200:
from 100 to 250 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.
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.
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”.