Intended for stuffing dry-cured and semi-dry meat products.
Made from natural white cotton and elastic (stretchable) rubber, which does not harm health or compromise the quality of food it directly contacts.
Meat netting has a wide range of applications in the production of durable and semi-durable meat products. They are used for encasing and shaping products during:
- Drying and Aging – For dry-cured products (such as prosciutto, buđola, pancetta, or dry-cured pork neck), the netting keeps the meat tightly compressed as it ages and loses moisture. This helps maintain a compact shape during extended drying periods (days or weeks) and prevents irregular shapes or pieces from breaking apart.
- Smoking – The mesh structure allows smoke to penetrate the meat, enhancing flavor and aroma while maintaining the product’s shape throughout the smoking process.
- Cooking and Baking – For thermally processed products, the nets ensure the meat retains its desired cylindrical/round shape after cooking and heats evenly. After cooling, when the netting is removed, the product retains its form, facilitating uniform slicing and packaging.
- Shaping and Stabilization – Nets are also used to form specialty products where multiple meat pieces must remain pressed together until bonded.
