Black Friday Salumi and Meat Preparation

A 25cm plastic extruding pipe by Incasa, for use with your cookie press or sausage filler. It guides the mix through smoothly so you get neat biscuits or evenly filled snags. A handy spare part to keep your kitchen projects running.

FLOOR STOCK

Bring professional European curing technology into your home or commercial production with the Infrico AN 1002 SC Salumi Curing Cabinet. Manufactured in Spain by Infrico, this premium curing cabinet is purpose-built for the controlled drying and maturation of salami, cured meats and traditional charcuterie.

This floor stock unit presents an excellent opportunity to purchase a commercial-grade curing cabinet at a significantly reduced price. The cabinet has been used for display purposes only and may show minor cosmetic marks consistent with showroom display.

Designed for artisan producers, butchers and passionate home enthusiasts, the AN 1002 SC provides electronic temperature and humidity control, ventilated refrigeration and a discontinuous drying cycle to help create consistent curing conditions. The spacious capacity makes it ideal for larger batches while maintaining excellent airflow throughout the cabinet.

Cabinets for the curing and drying of sausages and cold meats, with internal heat resistors, suitable for sausage production facilities.

The fridge has 2 Doors and comes With humidity register probe.
New line of drying cabinets improved in design, robustness and reliability, maintaining the same capacity and complying with quality standards to continue improving the energy classification.
New design of doors with double grip handle. In addition, they are equipped with hinges for automatic return and permanent pressure during closing.

The automatic return is free when the opening exceeds 95º. Includes four-chamber "cleanless" flat strip easily removable. The new user-friendly controller has greater precision in temperature control.

Easier to adjust the temperature range we want to achieve. All the condensing units are 100% tested, in a Helium chamber for the detection of gas leakage.

TECHNICAL CHARACTERISTICS

Concept

• Cabinets for the curing and drying of sausages and cold meats, with internal heat resistors, suitable for sausage production facilities.

Exterior

• Stainless Steel AISI 304,
• Backing in galvanized sheet,
• Adjustable legs up to 200 mm.

Inside

• Stainless Steel AISI 304,
• Interior with wide radius joints for easy cleaning,
• Drain inside the chamber,
• Equipped with a meat bar to hang sausages,
• LED interior lighting.

Isolation

• Polyurethane insulation 55 mm thick, injected at high pressure free of CFC's with density 40 Kg / m3,
• Zero ODP and Low GWP.

Door

• Doors with integrated handle with double grip and pivoting hinge with opening lock,
• Back door with four-chamber "cleanless" flat seal, easily replaceable,
• Large door glazing of 580x1345 mm

Refrigeration

• Temperature and defrost regulated by a digital controller,
• Electronic control of temperature and humidity,
• Batch drying cycle,
• Ventilated cold system,
• Forced Evaporation System,
• Evaporative tray without electric resistance for greater energy efficiency,
• Evaporators treated with anti-corrosion polyester Epoxy,
• Climatic class 4 (30ºC, 55% RH).

Electric

• Electrical connection: 230 V / 1 ph / 50 Hz

These are realistic estimates only:

Depending on product size and hanging method, the cabinet can hold approximately:

• 180–300 salami (50–70mm diameter, 35–45cm long)
• 350–500 fresh sausages hanging in linked pairs
• 80–150 kg of finished cured meats
• 40–80 whole muscle products such as capocollo, coppa, pancetta or lonza

For home producers, this is enough capacity to process multiple batches throughout the season, while for small commercial producers it provides ample space for consistent production.

Capacities are approximate only and will vary depending on product size, spacing, airflow requirements and curing method.

The stainless steel centre shaft for the EquipPro meat mixer. It carries the paddles and takes the drive, so a bent or worn shaft shows up as paddles that bind or run off centre.

Confirm your mixer is the EquipPro before ordering, since shafts are machine specific. Give us your model and we'll check the part against it before anything ships.

Precision Italian-engineered string dispenser designed for the artisan kitchen. Stainless steel frame provides durability and corrosion resistance, while the integrated cutting blade delivers clean, consistent cuts every time.

Bench-mounted manual operation offers reliable performance without electricity—ideal for cheese making, charcuterie, and culinary prep work. Built for professional and home artisans who demand quality tools that stand the test of time.

Premium Italian-made stainless steel display tray designed for professional refrigerated presentation of cured meats, charcuterie, and delicacies. Crafted from 18/8 food-grade stainless steel with sharp sealed edges for a refined, commercial-grade finish. 

Dimensions L40 x W30 x H2 cm make it ideal for standard fridge shelving and counter displays. The shallow profile maximizes visibility while the durable construction withstands frequent handling and cleaning.

Perfect for artisanal butchers, delis, and premium food service environments seeking authentic Italian craftsmanship and functionality.

Part 7AB for the EquipPro meat mixer: the stainless steel drive and toe pin set. Pins wear and shear before anything heavier does, which is exactly what you want them to do.

Replacing the set keeps the mixer turning instead of letting the damage work its way into the shaft. Confirm your machine takes part 7AB before ordering and we'll check it against your model.

The Salvidor No.8 basic accessories kit for mincers. Sized to the No.8, which is the most common mincer size on home and small shop machines.

The listing does not spell out the contents, so ask us for the full inclusions before you order. Check that your mincer is a No.8 first, and our team at Laverton North or Epping can confirm it against your machine.

This comprehensive guide covers everything you need to know about butchering, smoking, curing, sausage making, and jerky production. From slaughtering and dressing to processing and preserving meat through methods like smoking, salting, and drying, author Philip Hasheider breaks each step down with clear instructions and helpful illustrations. You’ll learn how to handle a range of animals, beef, pork, venison, lamb, poultry, and goat, and how to turn different cuts into finished products such as sausages and jerky. Practical, detailed, and easy to follow, it’s an essential resource for anyone looking to confidently prepare and preserve their own meat.

Essedue slicers are designed to handle a wide range of slicing tasks, and the materials used in their construction are always of the highest quality. All of the electric slicers have been specifically designed to make use, maintenance, and cleaning easier.

The safest way to cut large joints of ham, beef, and sausages with speed and precision is to use a meat slicer machine.

The Slicers have razor-sharp blades that will glide cleanly and effortlessly through any joint. Using an electric meat slicer to control portion sizes is a great way to do so.

Your deli meat slicer can also be used on some tougher vegetables, making it an incredibly useful addition to any kitchen. A meat cutter with adjustable thickness control allows you to prepare cooked or cold meats exactly how you want them - it will fit right in anywhere from restaurants to sandwich shops and delicatessens. A commercial meat slicer, which is packed with safety features and is simple to clean between uses, is guaranteed to save you a significant amount of time and effort.

Compare every model in our Italian meat slicers range, and find replacement blades in slicer parts and blades.

An Italian hamburger press and patty maker with an alloy body, for shaping neat, even burgers every time. Press out uniform patties that cook evenly and hold together on the grill. A handy tool for backyard barbies and burger nights at home.

A one piece stainless steel meat tenderiser with a nerve cutter face, for tenderising and preparing meat neatly. The textured head breaks down the fibres for more tender steaks and schnitzels. A solid, hygienic tool that will last a lifetime in the kitchen.