Cotton butcher's twine red and white 55 m

Cotton butcher's twine red and white: holds the roast together up to 240°C

An untied rolled roast opens up in the oven and the stuffing ends up in the tray. This cotton butcher's twine keeps meat in shape through roasting, smoking and boiling, and withstands up to 240°C. The spool holds 55 metres, enough for plenty of rolled roasts, hams and stuffed loins.

The twine is twisted in red and white, so every knot is easy to spot when it has to be snipped off before serving. Cotton tightens slightly as it gets warm and moist, so it keeps its grip while the meat shrinks in the heat. It is also strong enough to hang ham, cured sausage and cured leg of lamb for drying and ageing, and it is certified for food contact by the Polish National Institute of Hygiene (PZH).

Features

• Heat resistant: Up to 240°C in oven and smoker, and it can be boiled in stock or brine.
• Cotton: Natural fibre that tightens slightly in the heat and keeps its grip as the meat shrinks.
• Red and white twine: The knots are easy to find and snip off before carving.
• Approved for food contact: Certified by the Polish National Institute of Hygiene (PZH).
• 55 metres on a spool: The spool keeps the twine tidy in the drawer, and you cut off exactly what you need.

How to use

1. Shape the meat, for example roll it around the stuffing, and place it seam side down.
2. Slide the twine under the roast, bring it around and tie a tight knot on top. Cut the twine.
3. Repeat every 2 to 3 cm along the whole roast.
4. For hanging: tie a secure loop at one end of the ham or sausage.
5. Roast, smoke or boil as usual.
6. Let the meat rest, snip each loop and pull the twine out before carving.

Specifications

FAQ Frequently asked questions