These custom-manufactured, unbleached cotton nets were made specifically for whole-muscle curing, salumi production, and other specialty meat applications. Each net features a sewn bottom for added support, structure, and a more refined finished appearance.
The term 3-stitch refers to the strength and density of the net weave. In this style of netting, the lower the stitch number, the stronger the weave. While it may seem logical that a higher number would mean greater strength, net manufacturers classify it differently. Available specifications typically include 3-stitch, 5-stitch, and 7-stitch, with 3-stitch being the strongest option. We wanted the strongest net available, so we chose 3-stitch.
Each piece is cut to approximately 14 inches in length, making it suitable for most properly butchered whole-muscle cuts. This is a size #12 net, and when filled to capacity, it will stretch to roughly 3–3.5 inches in diameter while maintaining an approximate 14-inch length.
This net works especially well for smaller-diameter whole muscles, coppa-style cuts, bresaola, lonzino, and smaller salami in the 2–3.25 inch diameter range.
Use with a muscle stuffer for best results, or apply by hand if needed. A tabletop stuffer will make the process much easier and more consistent.
