The curved forged needle for meat, 20 cm long, is the traditional butcher's tool used to sew and close pieces of meat with kitchen string. The curved tip allows the needle to pass through meat, rind and skin without having to turn the piece over, while the eye at the end lets the string pass through.

It is the typical tool used by butchers and pork curers to sew ham after boning, close stuffed roasts and involtini, and hold the shape of braised meat and salami casings during cooking or curing. The strength of the forged steel also makes it suitable for passing through tougher parts such as rind and skin.

Accessory for butcher shops and meat-processing workshops.