STATUS vacuum bags 12x55cm - 30pcs
Vacuum Bags for Cured Sausages preserve the excellent taste of your cured and fresh sausages and prevent them from drying out further and spoiling. Store your vacuum-packed dried meats in your cellar or refrigerator, no freezing necessary.
Why vacuum? Vacuum is space without air, which you create in suitable bags and containers using a vacuum packing appliance. Vacuum extends food shelf life by up to four times because oxygen, which would cause the food to degrade, is not present.
What makes a bag suitable for long-term storage? Vacuum-packing bags are made from a special combination of materials, which ensure their impermeability and a superior seal. High-quality bags are a minimum of 100 µm thick and ribbed on at least one side.
Status bags are among the highest-quality bags on the market. The thicker layer is 120 µm thick, and the thin layer measures 100 µm. Layers are made from a combination of 20 µm of polyamide in outside layers and 100 µm or 80 µm of polyethylene in inside layers. Polyamide ensures impermeability while polyethylene is food safe and also guarantees a high-quality seal. This means that your cured sausage will be preserved in impermeable bags without oxygen and you can rest assured they will retain the finest flavour.
Bags for cured sausages can be used for vegetables as well.
Vacuum bags for salami can also be used to store:
| TYPE: | Vacuum bags |
| Weight: | 0.451 kg |
