Tipping increases the biological and energy value of meat, but also its taste, tenderness and juiciness.
Lean and drier meats are suitable for pickling, which are then stewed or baked after pickling.
We can skewer beef tenderloin, lean poultry, game, cutlets, fillets, always along the grain.
We most often insert pieces of hard smoked bacon into the meat.
all stainless steel
length 17 cm
| Manufacturer / Supplier | Luboš Jandejsek - SONIX |