Selecting natural casings HAS BEEN OUR BUSINESS FOR MORE THAN THIRTY YEARS!
The CEBONAT® site was created more than 10 years ago by its director André POLIAKOFF, a professional in the casing industry for more than forty years and an amateur of meat products, in order to meet a growing demand from private people and hunters who love good homemade charcuterie.
CEBONAT® also delivers to many butchers and professionals people with a deep commitment to quality.
Learn moreSeasonal products
Mélange complet ( avec sel ) d'Épices 100% BIO pour fabrication de Merguez BIO - Nouvelle Recette ! L'excellence subtile du goût alliée à la qualité !
(6)Complete Spice Mix (with Salt) for "Burger Sausage" Cheese, tomato, mustard seeds and everything else we won't tell you :)
Full spice mix to make a home made merguez sausage with a nice spicy taste but not hot. Fabulously inimitable and this juce into the sausage ! Simply delicious !
(12)Complete spice mix (with salt) for making good plain sausages, chipolatas, Toulouse sausages, smoked sausages and garlic sausage
(9)Latest Products
Dry Salted casings, to rehydrate and detangle, same DEXTRA QUALITY as the casings in tins rehydrated, detangled.
(3)Beef rounds caliber Ø 37/40 Quality IA for curved Dry Sausage, Cervelas, Boudin Antillais, Casings for "Andouillettes", cooked sausages, dry sausage, blood sausage
(2)Sow casings Caliber Ø 40/42, super solid for Dry Sausage, Chorizo, Boudin, Smoked Sausage, Cervelas, Garlic Sausage
(8)Complete spice mix (with salt) for making good plain sausages, chipolatas, Toulouse sausages, smoked sausages and garlic sausage
(9)Full spice mix to make a home made merguez sausage with a nice spicy taste but not hot. Fabulously inimitable and this juce into the sausage ! Simply delicious !
(12)