Tools & product range.
The tools, equipment and materials the trade uses. Prices are indicative market prices with source — always check the current price with the retailer.
Hand tools
Boning knife~ ~199 kr (ekskl. moms)Indicative · GastroGear · 2026-06
Carving knife / boning knifeUsed to portion and slice larger pieces of meat, trim roasts and cut finished products into neat cuts for the counter and customers.
Filleting knifeUsed for filleting poultry and fish and cutting fine, thin slices, e.g. when preparing delicatessen and speciality products.
Butcher's cleaver / meat axeUsed to split larger carcasses and divide backbones and large bones where a knife is not enough.
Honing steel / sharpening steelUsed continuously to true and keep the knife edge sharp during work — essential for safe, clean cuts and good hygiene in a butcher's shop.
Safety equipment
Steel mesh glove / chainmail glove~ ~999 kr (kort) / ~2.050 kr (lang)Indicative · billigtkokketøj.dk · 2026-06
Butcher's apronProtects clothing against blood, fat and water and is part of the daily hygiene and workwear in chilled and production rooms.
Machines
Sausage stuffer~ ~2.499–2.999 krIndicative · FoodCare · 2026-06
Meat mincer (professional)~ fra ~1.695 kr (140 kg/t)Indicative · Expondo · 2026-06
Chamber vacuum packer~ ~6.299–6.799 krIndicative · Expondo · 2026-06
Climate cabinet / ripening cabinetUsed for dry-ageing beef and for controlled drying/curing of salami and cured hams, where humidity and temperature must be kept precise.
Materials
Chopping board (HACCP colour-coded)Surface for all cutting; colour coding prevents cross-contamination and is part of the trade's own-check programme and food hygiene.
Sausage casings / skinsThe consumable the sausage meat is stuffed into on the sausage filler when the butcher makes sausages, medister and cured sausages.
Nitrite curing salt (0.6 % nitrite)~ ~20 kr (1 kg)Indicative · foodfreaks.dk · 2026-07
Sausage seasoning / spice blendDosed into the sausage meat according to the manufacturer's instructions to give a consistent flavour from batch to batch; the basis for the spice and salt dosing calculator.
Starter culture for salamiAdded to salami mix to control acidification and ripening, lower the pH and ensure food safety and flavour during the long drying.
Smoking dust / smoking chipsUsed to smoke sausages, ham, bacon and fish, giving flavour, colour and a slight preserving effect.
Sausage netting / rolled sausage twineUsed to tie and shape rolled sausages and roasts so they keep their shape during boiling, salting and smoking.
Measuring tool
Digital core/roasting thermometerUsed to check that products reach a safe core temperature (e.g. 75 °C for minced meat/poultry) and part of own-check control; the basis of the core temperature check.
Packaging
Vacuum rollers (ribbed)~ ~67 kr (2 stk, 20 cm × 6 m)Indicative · foodfreaks.dk · 2026-07