Elastic meat net, gauge 14, in a 50 m roll. Sold by unit; the variant is listed as “Weight: unit”. Intended for packaging and for finishing processes of sausages and similar charcuterie products, it allows manual or semi-mechanized use. Its composition is 60 % natural textured polyester without oils and 40 % natural latex. It has a latex core covered with polyester thread and a tubular weave. It is declared 100 % food-grade. In colored versions, the raw materials do not bleed when wetted. The sheet states it withstands temperatures of +/- 200 °C and allows elongation. The gauge corresponds to the width, with approximately 2 cm of extra elasticity. As a guide, gauges 12-14-16 are for breast and small tenderloin; 18-20 for loin band; 22-24-26 for chicken, veal flank, small turkey and loin cap; and 26-28-30 for turkey. Store between 8 and 25 °C. Presentation: 50 m roll.