During the maturation of such products, a net does not need a particular elasticity, rather the durability to support and follow them through the process and give them the look you want.

ALS

Single elastic weft all cotton net with traditional mesh. Uses: seasoning of ground products; Types of sausages: salami; Material: latex rubber, cotton; Elasticity: 100 standard; Mesh: Standard; N. squares: from 10 to 34 Net diameter by application: from 75 to 250 mm; Colors: natural cotton.

ELS

Single elastic weft cotton net with traditional mesh and reinforced polyethylene warp, suitable for long seasoning. Uses: seasoning of ground products; Types of sausages: salami; Material: latex rubber, cotton, polyethylene; Elasticity: 100 standard; Mesh: Standard; N. squares: from 10 to 34; Net diameter by application: from 75 to 250 mm; Colors: natural cotton.

ALS/P

Single elastic weft cotton net, with narrow meshes and polyethylene reinforced warp for long seasoning. Uses: seasoning of ground products; Types of sausages: salami; Material: latex rubber, cotton, polyethylene; Elasticity: 100 standard; Mesh: Standard with dense mesh; N. squares: from 28/18 to 28/22; Net diameter by application: from 130 to 165 mm; Colors: natural cotton.

NALS

Single elastic weft, cotton and polyester net with blocked meshes of light type. Uses: seasoning of ground products; Types of sausages: salami; Material: latex rubber, cotton, polyester; Elasticity: 70 light; Mesh: Standard; N. squares: from 10 to 28; Net diameter by application: from 70 to 190 mm; Colors: natural cotton.

ALDT

Double elastic weft cotton net with traditional mesh. Uses: seasoning of ground/unground products; Types of sausages: salami, coppa / capollo; Material: latex rubber, cotton; Elasticity: 200 high; Mesh: Standard; N. squares: from 10 to 34; Net diameter by application: from 75 to 250 mm; Colors: natural cotton.

NBPL

Single elastic weft polyester net, with blocked meshes of the light type. Uses: seasoning of ground products, low temperature cooking; Types of sausages: salami; Material: latex rubber, polyester; Elasticity: 70 light; Mesh: Standard; N. squares: from 10 to 28 Net diameter by application: from 75 to 210 mm; Colors: white.

NBP

Single elastic weft polyester net, with blocked meshes of the standard type suited for seasoning or cooking. Uses: seasoning of ground products, low/high temperature cooking; Types of sausages: salami, roasts; Material: latex rubber, polyester; Elasticity: 90 standard; Mesh: Standard; N. squares: from 10 to 28; Net diameter by application: from 75 to 210 mm; Colors: white, red, red and white (warp and weft) white and red (warp and weft).

BP

Single elastic weft polyester net, with standard meshes of the standard type, particularly suited for cooking. Uses: seasoning of ground products, low/high temperature cooking; Types of sausages: salami, roasts; Material: latex rubber, polyester; Elasticity: 100 standard; Mesh: Standard; N. squares: from 10 to 34; Net diameter by application: from 75 to 250 mm; Colors: white, red and white (warp and weft) white and red (warp and weft).

BPL/3

Single elastic weft polyester net, with very low meshes, suitable for seasoning and cooking. Uses: seasoning of ground products, low/high temperature cooking; Types of sausages: salami, roasts; Material: latex rubber, polyester; Elasticity: 125 good; Mesh: Very low and standard width; N. squares: from 10 to 30; Net diameter by application: from 85 to 260 mm; Colors: white, red and white (warp and weft) white and red (warp and weft).

BPEX

Single elastic weft polyester net, with very small meshes, suitable for both seasoning and cooking. Uses: seasoning of ground products, low/high temperature cooking; Types of sausages: salami, roasts; Material: latex rubber, polyester; Elasticity: 120 good; Mesh: Very low and dense mesh; N. squares: from 12 to 30; Net diameter by application: from 75 to 220 mm; Colors: white, red and white (warp and weft) white and red (warp and weft).

SAL6-SAL9

Twine color polyester net, with very large meshes which reproduce the manual tying of the salami. Uses: seasoning of ground products, final packaging; Types of sausages: salami; Material: latex rubber, polyester; Elasticity: 40 light; Mesh: Very large mesh; N. squares: 6 - 9 - 18; Net diameter by application: 70 - 130 - 160; Colors: white, light brown.

VISAL-F1

Polyester net characterized by double elasticity, warp and weft, this one consisting of single rubber thread. With standard elastic power. Uses: seasoning of ground products; Types of sausages: salami; Material: latex rubber, polyester; Elasticity: 100 standard; Mesh: Bi-elastic; N. squares: 16; Net diameter by application: from 100 to 150 mm; Colors: white.

K

Single non elastic weft cotton and polyester mesh characterized by fixed gauge, available in various sizes. Uses: seasoning of ground products, low/high temperature cooking; Types of sausages: salami, cooked hams, roasts; Material: cotton, polyester; Elasticity: non elastic; Mesh: Not elastic 10 x 10 mm; N. squares: 24 - 28 - 36 - 48; Net diameter by application: 75 - 95 - 120 - 130 - 145 - 155; Colors: natural cotton.