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A butcher hook holds a carcass, a leg of prosciutto or fifty salami without bending, and the difference between a good one and a cheap one shows up the first time you load it. Fifty eight lines here covering hooks, gambrels, hangers and the handling tools that go with them.
Most of what we stock is Lonatini, Italian made in stainless steel. The professional one point butchers hook is the workhorse, and the round end hooks are kinder on netting if you are hanging finished salami rather than fresh meat. For breaking down a side, the 12mm stainless 304 meat gambrel at 550mm with a fixed ring takes the weight properly, and the five hook stainless hanger turns one ceiling point into five.
The prickers live here too. A salami pricker with a safety cap is the sensible choice if children are anywhere near the shed, and the U pin version is faster if you are working through a full batch. Simes staples in galvanised and stainless are for closing casings, and the Italian stainless hand bone saw is the one our butchers actually use.
There is a prosciutto vice with a black clamp for slicing a whole leg at the table, which is worth seeing in person.
Everything is in stock at Laverton North and Epping. See also netting and netting tubes and knives. Part of our Salami & Sausages range.
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