PRODUCTS HOG... 62 SHEEP... 62 COLLAGEN - DEVRO... 62 OTHER... 62 FIBROUS... 63 SYNTHETIC... 63 YIELDS FOR HOG & SHEEP... 65 PARTNERS PRODUCTS THE CASING BOUTIQUE... 67 DEVRO... 68 NZ BY-PRODUCTS... 70 PACIFIC... 71 INFORMATION MAKING THE PERFECT SAUSAGE... 72 MAKING GREAT VIENNA SAUSAGES... 74 TIPS FOR MAKING BOEREWORS... 75 MAKING SUPERIOR SALAMI... 76 ABOUT NATURAL... 78 HOG... 79 SHEEP... 79 61
HOG 30-32mm Black Tie 4m+ Hank 30-32mm Proline Tubed 6m+ Net 32-35mm Vacuum Packed 8m+ Hank 32-35mm Proline Tubed 8m+ Net 34-36mm Vacuum Packed 8m+ Hank 34-36mm Proline Tubed 8m+ Net 34-38mm Green Tie 4m+ Hank 35-38mm Vacuum Packed 8m+ Hank 38+ Yellow Tie 4m+ Hank 38-42mm Vacuum Packed 8m+ Hank Long Run Unselected Net 32-35mm Boutique Jar 10mtr Note: 1 Net = 2 hanks unless stated SHEEP F19 Chipolata Tubed Net F19 Frankfurter 9m+ Tubed Net F22 Chipolata Tubed Net F22 Frankfurter 9m+ Tubed Net F22/24 Frank/Chipolata Tubed Net F24 Frank/Chipolata Tubed Net F22/24 Boutique Jar 10mtr COLLAGEN - DEVRO 17mm Beef Stick 19mm Processed Clear 22mm Bold Cherrio 22mm Continental Brown 22mm Halal Fine Clear 22mm Processed Fine Clear 22mm Processed Fine Chipolata Clear 23mm Butchers Fresh 23mm Kabana Brown ACH501 24mm Coria Fine T24/45 26mm Light Brown 26mm Premium Clear 26mm Processed Clear 28mm Fresh Link Clear 28mm Grillmark Fine 28mm Processed Clear 30mm Bold Red Poloney 30mm Coria Tendersnap 30mm Fresh Link Clear 30mm Kabana Brown 30mm Link Fresh Blush 30mm Precook Processed Clear 30mm Halal Fine Clear OTHER Casing Clip Aluminium Ferrule 100 per Pkt Nylon White Y Loops 500 per Pkt Casing Winder Each Ennio Plain Salami C&L 60x300mm Each Ennio Plain Salami C&L 60x500mm Each Nojax E-Z Peel Blue 29/70 Caddie Nojax E-Z Peel Clear 24/70 Caddie Nojax E-Z Peel Clear 32/70 Caddie NOTE C&L = Clipped and Looped Mainca Fillers, available in 12, 20, 30 and 50 litre options 62
FIBROUS Clipped & Looped G 59x750mm C&L G 68x500mm C&L G1 74x700mm C&L G1.5 78x500mm C&L G2 85x500mm C&L G2.5 98x700mm C&L G4 108x500mm C&L V1 74x700mm C&L V1.5 78x500mm C&L V2 85x500mm C&L V2 Clear 85mmx1000Mtrs Roll V4 108x500mm C&L V4 108x750mm C&L F7 750mm Prestuck Clipped F9 760mm Prestuck Clipped F10 760mm Prestuck Clipped F11 760mm Prestuck Clipped F11 850mm Prestuck Clipped F12 680mm Prestuck Clipped F12 760mm Prestuck Clipped F12 900mm Prestuck Clipped F13 760mm Prestuck Clipped F14 760mm Prestuck Clipped 1SL G (for raw fermented salami) 68mmx500Mtrs 1SS V (for raw fermented salami) 63mmx1000Mtrs Roll Roll SYNTHETIC Clipped & Looped 4x4 Clear C&L 195x640mm Blue C&L 130x500mm Clear C&L 60x720mm Clear C&L 130x560mm Clear C&L 155x560mm Clear C&L 160x580mm Clear C&L 170x750mm Clear C&L 190x600mm Clear C&L 210x700mm Orange C&L 160x560mm Red C&L 90x600mm Red C&L 115x500mm Red C&L 130x500mm Red C&L 160x590mm White GT 80x500mm White C&L 130x500mm White C&L 145x900mm White C&L 160x560mm Printed Printed Black Pudding C&L 80x625mm Printed Tasty Luncheon C&L 160x580mm Printed Petfood C&L 155x560mm (2.5kg) Printed Petfood C&L 160x590mm (3kg) Petfood Casing * Roll stock and shirred casings over the page 63
Roll Stock Black Roll 80mm x 1000mtrs Roll Clear Roll 155mm x 1000mtrs Roll Red Roll 80mm x 1000mtrs Roll Red Roll 115mm x 1000mtrs Roll Red Roll 155mm x 1000mtrs Roll Shirred Tube Black Shirred Tube Clear Shirred Tube Clear Shirred Tube Clear Shirred Tube 95mm (41mm Diameter) 30mtr stick x 35 / carton 180mm (62mm Diameter) 50mtr stick x 14 / carton 195mm (76mm Diameter) 50mtr stick x 13 / carton 230mm (89mm Diameter) 50mtr stick x 7 / carton Petfood Shirred Tube 155mm (70mm Diameter) 30mtr stick x 15 / carton Calibre stable red casing 64 Photograph courtesy of Beef + Lamb New Zealand, recipes.co.nz
YIELDS FOR HOG & SHEEP Description Ring Colours Spec Style Hanks per Unit Length Approx. Fill Rate per Hank Hog 30/32 Whisker-Free Proline Tubes Red + Whisker-Free Net 2 = 6m+ POR 30/32 HWF 6+ PL N2 Gold US Origin 2 hanks per Net 182m 48-52kg Hog 32/35 Whiskered Vacuum Sealed Bag Red + POR 32/35 HWH 8+ Bag 1 Blue + 8m+ Silver Whiskered US Origin Vacuum Bag = 1 hanks per Bag 91m 50-55kg Hog 32/35 Whiskered Proline Tubes Red + POR 32/35 HWH 14+ PL N2 Blue + 14m+ Gold Whiskered US Origin Net 2 = 2 hanks per Net 182m 50-55kg Hog 34/36 Whiskered Vacuum Sealed Bag Blue + POR 34/36 HWH 8+ Bag 1 Black + 8m+ Silver Whiskered US Origin Vacuum Bag = 1 hanks per Bag 91m 53-58kg Hog 34/36 Whiskered Proline Tubes Blue + POR 34/36 HWH 14+ PL N2 Black + 14m+ Gold Whiskered US Origin Net 2 = 2 hanks per Net 182m 53-58kg Hog 35/38 Whiskered 4-8m Vacuum Bag POR 35/38 HWH 4-8M BAG 1 Black + Brown 4-8m Whiskered US Origin Vacuum Bag = 1 hanks per Bag 91m 57-61kg Hog 35/38 Whiskered Vacuum Sealed Bag Black + POR 35/38 HWH 8+ BAG 1 Brown + 8m+ Silver Whiskered US Origin Vacuum Bag = 1 hanks per Bag 91m 57-61kg Hog 35/38 Whiskered Proline Tubes Black + POR 35/38 HWH 14+ PL N2 Brown + 14m+ Gold Whiskered US Origin Net 2 = 2 hanks per Net 182m 57-61kg Hog 38/42 Whiskered Vacuum Sealed Bag Brown + POR 38/42 HWH 8+ BAG 1 Orange + 8m+ Silver Whiskered US Origin Vacuum Bag = 1 hanks per Bag 91m 59-63kg Sheep AAA 20/22 7m+ Proline Tubes F19 Yellow + Sheep AAA 20/22 7m+ Proline N2 Red / White 7m+ Gold NZ Origin Net 2 = 2 hanks per Net 182m 21-23kg Sheep AAA 20/22 9m+ Proline Tubes F19 Sheep AAA 20/22 9m+ Proline N2 Yellow + Gold 9m+ NZ Origin Net 2 = 2 hanks per Net 182m 21-23kg Sheep AAA 22/24 7m+ Proline Tubes F22 Orange + Sheep AAA 22/24 7m+ Proline N2 Red / White 7m+ Gold NZ Origin Net 2 = 2 hanks per Net 182m 25-27kg Sheep AAA 22/24 9m+ Proline Tubes F22 Sheep AAA 22/24 9m+ Proline N2 Orange + Gold 9m+ NZ Origin Net 2 = 2 hanks per Net 182m 25-27kg 65
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www.thecasingboutique.com 67
FOR CONSISTENT YIELD, IMPROVED BITE, HIGH SHEEN, PREMIUM HANDLINKING AND CLARITY BETTER WITH HANDLINK PREMIUM BUTCHER CASING Handlink Premium Butchers Fresh p: 09 257 4046 e: CustomerService.nz@devro.com w: www.devro.com 68
The Case for Collagen IT SAVES MONEY The use of collagen for sausage casings brings with it a range of cost savings, mainly because it is an easier and more consistent product to work with than gut. This means customers can calibrate their processors very precisely and so produce more sausages faster without wastage. Our customers soon start to see higher productivity, along with lower labour and production costs. The supply of collagen is constant and it s less subject to the price fluctuations of commodities such as gut, allowing customers to budget, plan, and cost their products effectively. Higher productivity Lower labour and production costs Consistent yields Easy to store no refrigeration required CONSUMERS LIKE IT Devro customers can produce sausages that are always the same colour and shape and always have the tenderness and all important crispness or bite that consumers love and only collagen can deliver. - Colour - Shape - Tenderness - Crispness - Cookability Independent research shows that consumers make no distinction between collagen and gut casings when deciding what makes a traditional or premium sausage. COLLAGEN IS A NATURAL PROTEIN Devro casings are made from naturally occurring collagen protein. The processes and quality control programs we use to make them ensure our products maintain the highest standards of food safety including HACCP, ISO22000, as well as being export approved by AQIS. Our raw material beef collagen is traceable right through the supply chain from farm to fork! Handlink Premium Butchers Fresh p: 09 257 4046 e: CustomerService.nz@devro.com w: www.devro.com 69
SHEEP Some of the features and benefits of our Hog casing assortment: Consistent size yields optimum portion control, also means minimal waste. Long and extra long strands which are suitable for use on highly automated stuffing machines, for increased productivity, minimal down time. Transparency allows customers to clearly see the quality of product. With high standard cleaning factories and expert staff right at the source in Australia, New Zealand and The United Kingdom, Van Hessen continues to lead the way in the field of Sheep casings. We offer the right Sheep casing for every type of sausage, in both fine emulsion and course grind products. Some of the features and benefits of our Sheep casing assortment: Uniform casing diameters mean maximum efficiency and stuffing productivity. Strict selections for most rigorous of processing specifications. Extra long strands which permit low cost and high yield production. HOG If you want efficiency, Proline Tubes by Van Hessen Our Proline Tube has revolutionised the sausage industry. Using Proline Tube, you will improve efficiencies in production because it allows you to minimum time spent on loading casings onto the filling nozzle. When you switch from traditional salted bundles to using Proline Tubes, we estimate you will increase efficiencies by up to 40%. Food Safety has never been so visible. At Van Hessen we customise our product specifications to match the requirements of our customers. In close collaboration with our partners, the Proline Tube was further developed, especially in the area of food safety and ease of use. The new Tube has the familiar Van Hessen colour, making it more visible during the production and control process. The visibility further improves food safety. The ergonomically designed Tube ensures even more user convenience. At Van Hessen, innovation and research for improved sausage production is a way of life. Immediately after slaughtering Van Hessen takes control of the Hog casing to ensure maximum quality and length. With major Hog slaughterhouses in North America and Europe we have set up unparalleled partnerships and joint ventures to ensure continuity of supply. Confidence, an essential ingredient For more than a century we have enjoyed a remarkable reputation, built on solid foundations: Expertise, Quality, Commitment. Experience and desire to innovate. Customer service and honouring our agreements. Knowledge of the market and of what our clients want. In our processing facility we ensure every casing is made to order for the right customer. Consistency and stability is what it is all about. 70
NZ MADE LTD ALL NATURAL SAUSAGE SKINS www.pacificcasings.com 71
TEN STEPS TO THE perfect sausage! The most important factor in making the best sausages is to use Dunninghams awardwinning sausage meals of course! We stock a comprehensive range of sausage meals to suit every taste, many of which are also gluten free. Making delicious sausages is a time-honoured tradition, and by following these simple steps you can be assured of great sausages, every time. 1 2 1. Chop and chill meat, ready to mince. 2. Mince, using a 4.5mm plate. 3 4 3. Mix minced product by hand to distribute the fat through the meat. 4. Add seasoning/meal evenly over the surface of the mince and mix thoroughly. 5 6 5. Prepare a bowl of well-chilled water. 6. Use chilled water to keep meat as cold as possible (to extend shelf life). Don t add too much water or the mixture will be sloppy. 72
7 8 7. Pass meat through the mincer again using a 4.5mm plate. 8. Feed casing onto the filler nozzle. 9 10 9. Load sausage mixture into the drum; avoid creating pockets of air. Then fill the sausage casing. Do not overfill as they have a tendency to split when being tied/linked. 10. Tie/link the sausages. VOILA, THE FINISHED PRODUCT! WWW.DUNNINGHAMS.CO.NZ I 0800 363 1921 73
COOKED AND/OR CURED MEAT PRODUCTS MAKING GREAT VIENNA SAUSAGES HOW TO MAKE VIENNA SAUSAGES USING THE BOWL CUTTER METHOD PREPARATION Pre-mince lean beef and lean pork through 3mm plate and chill to 0 0 C. Pre-mince spek through 3mm plate and chill to 0 0 C. METHOD 1. Place minced lean beef and lean pork in bowl cutter, add curing salts and cut for a few revolutions. 2. Add half the ice and cut to a fine emulsion on high speed until good binding is achieved (max. 6 0 C). 3. Add remaining ice, spek and Batch Pack in cutter until a temperature of 12 0 C is reached. 4. Remove emulsion from bowl cutter and place meat mixture into the filler. Fill into desired casing. 5. Dry at 55 0 C, hot smoke at 65 0 C until desired colour is achieved. 6. Cook at 75 0 C to an internal core temperature of 68 0 C. 74 HOW TO MAKE VIENNA SAUSAGES USING THE MINCER METHOD METHOD 1. Pre-mince lean beef, pork and spek together with a salt pack through a 3mm plate and chill. Mix in remainder of Batch Pack and all of the ice. 2. Mince a further 2 to 3 times through the 3mm plate. 3. Fill into desired casings. 4. Dry at 55 0 C, hot smoke at 65 0 C, cook at 75 0 C to an internal core temperature of 68 0 C. 5. Chill in iced water.
FRESH MEAT PRODUCTS TIPS FOR MAKING THE PERFECT BOEREWORS EQUIPMENT PREPARATION Ensure equipment is clean. Ensure mince knives and plate are sharp. Run fat through mincer prior to mincing. Place a nozzle correlating with the diameter of the casing onto the filler. PREPARATION Rinse and soak casings. Precool all meat to 0 0 C. Chill water to 2 0 C. METHOD 1. Weigh off suggested meat and mince through 13mm plate. 2. Add the Batch Pack to the chilled water, mix thoroughly and allow to stand for 15-20 minutes. 3. Combine minced meat with Batch Pack/ water mixture. 4. Mix well and mince through 4.5mm for Boerewors, Braaiwors and Wors, or a 3mm plate for sausage products. 5. Put the meat mixture into the filler and charge the nozzle with washed casing. 6. Fill slowly. 7. Allow completed Boerewors to mature for 12 hours by hanging in a refrigerated room. Note: The above production method is also applicable in the manufacture of all Wors, Braaiwors and all kinds of sausage products. 75
MAKING SUPERIOR SALAMI Salami Products stocked by Dunninghams include: SEASONINGS DMD Salami DMD Pepperoni/Salami QI Chorizo Spanish Hot Salami QI Danish Salami QI Mettwurst QI Salami Cotto V1 & 1/2 78x500mm V1 74x700mm V2 85x500mm V4 108x500mm SALAMI VACUUM BAGS Clear and black-backed 75-100mm flat widths 240-600mm lengths CASING STAPLERS / HOG RING PLIERS Dunninghams offers a wide range of products to help create the perfect salami, whether it be pepperoni, mettwurst or a standard blend. Dunninghams salami mixes are ideal with beef, pork and venison. The salami mixes are ready to use and full flavoured but also respond well to the addition of extra garlic, chilli and pepper. Cotto salami mix is an ideal, economical solution for pizza salami. Most of our salami seasonings are sold in convenient 1kg bags and a variety of casing sizes are available. PREMIUM SALAMI MIX 5.5kg 2.5kg 1.1kg 0.9kg 120g 550g Beef, pork or venison Pork trim Pork fat Water METHOD Oat or wheat fibre (optional for texture) Dunninghams Salami Seasoning 1. Pre-mince the meat, trim and fat using an 8mm plate. 2. Mix in water, fibre and Dunninghams Salami Seasoning. 3. Mince again through a 4.5mm plate. 4. Stuff into fibrous casings. 5. Hang for 24 hours in the chiller. 6. Hang in a smokehouse and dry for 20 minutes, then smoke for 45-60 minutes. 7. Cook in water approx.1 hour and 25 minutes, or until an internal temperature of 70 0 C is reached. 8. Cool in cold water for 2 hours. 9. Hang in the chiller overnight. For a hot salami, add 0.5g of cayenne pepper per kilo of meat. Salami looks great in-store packed in Dunninghams vacuum bags. For all vacuum bag listings see page 84. Black-backed salami vacuum bags show off the product to its best effect 76
AT DUNNINGHAMS, WE LOVE OUR SAUSAGES! The English word sausage comes from the Latin word salsus, meaning seasoned or spiced. Exactly when salts and spices were used to preserve meats is unsure, however we do know the Chinese were eating pork sausages long before the introduction of Christianity, and sausages were referred to in the writing of the early Greek historians and poets. In fact, the early Romans were especially fond of a finely-minced pork sausage seasoned with pine nuts, which was parboiled, then grilled and served with a dab of ground mustard seed. The popularity of sausages has spread throughout the world. Many regional recipes have been developed depending on the ingredients available and local tastes. Wherever you go, sausages are a favourite staple, whether it be basic bangers and mash in England, or something a little more exotic like Boerewors in South Africa, or Bratwurst in Germany. WHY BUY DUNNINGHAMS NATURAL? Sausages are our speciality, and at Dunninghams we are justifiably proud to be recognised as a leader in the supply of natural hog and sheep casings to our customers. We guarantee our product specifications and can recommend, select and supply a particular casing to meet your specific needs and requirements. CHARACTERISTICS OF A DUNNINGHAMS NATURAL CASING Only the highest quality and most tender casings are selected by Dunninghams for our customers. Our casings are: Hygienically clean and dry-salted Clear and transparent for maximum end product visibility Calibrated strictly as per specification, resulting in better consistency Free of tears, slits and holes Free of deep-seated veins Selected to have a minimum occurrence of whiskers Stored under a controlled atmosphere WWW.DUNNINGHAMS.CO.NZ I 0800 363 1921 77
WHY USE A NATURAL CASING? Natural Casings are the sausage maker s best choice, because: Natural Casings readily permit deep smoke penetration. Natural Casings have excellent characteristics of elasticity and tensile strength to allow for high efficiency production and expansion during filling. Natural Casings protect the flavour of the sausage without contributing any conflicting flavours of their own. A sausage in a Natural Casing has that special snap and tender bite that manmade products cannot equal. Natural Casings stay tender and juicy throughout the cooking process. A Natural Casing permits transfer of heat, which results in superb cooking even over an open flame. Sausages presented in Natural Casings have a well-filled, satisfying appearance. WHY FLUSHING A NATURAL CASING IS SO IMPORTANT It is essential customers carefully follow the steps detailed below when preparing the natural casing prior to filling. Failure to do so invariably ends up in unsatisfactory results which are blamed on the casing, when in fact the cause is poor preparation. By adhering to four basic procedures, you will achieve ultimate satisfaction and best results from your natural casing. SALTED BUNDLES 1. Rinse the casing thoroughly with fresh water to remove superficial salt. 2. Soften by soaking in fresh water at room temperature (approx. 21 0 C) for 45 minutes to one hour. Whilst the bundles are soaking, gently hand-massage them periodically to separate the strands and prevent dry spots, which may adversely affect the stuffing process. Once soaked, remove the casings from the water and soak them in 30-32 0 C (lukewarm) water for 30 minutes prior to use. If not using immediately, the casings must be stored in cold water in a cold environment until they are ready to fill. 3. When ready to fill, pre-flush the casings by introducing water into the casing and allowing it to run through. This ensures the last remaining salt is flushed out and facilitates getting the casing onto the filling horn (filler-nozzle). 4. To further ensure all salt is removed, place the casings into a bucket or tray with lukewarm water, which can now be transported to the filling table. IMPORTANT Insufficient flushing results in salt remaining in the casing tissues. This impedes water evaporation which makes the filling less successful, and can also result in discolouration and an overly salty sausage. At no stage during the flushing and preparation stages should hot water be used, as this favours bacterial growth. Once the casings have been flushed, they must always be stored in cold water in a cold environment until ready to fill. 78
HOG Hog Casings are generally used for coarse emulsion products such as: Fresh sausage Cooked sausage Boerewors Chorizos Pepperoni Bratwurst Country-style sausages Italian sausage Large frankfurters Russian sausages The most commonly used Hog Casing comes from the small intestine, called the runner. The runner section is coiled like a spring for most of its length, which is why sausages in a natural casing are always curled. Note: Dunninghams Hog Casings are also available in a convenient, labour and timesaving pre-tubed form, during which process the casings are flushed, sorted and spooled onto a tube. These casings then only have to be rinsed and applied to the nozzle. There is a general misconception that hairlike projections on a casing, called whiskers represent inferior casings. All casings have whiskers - some more prominent than others depending on the way the runner was stripped from the carcass. Most whiskers disappear during the cooking process. DUNNINGHAMS SPECIFICATIONS FOR HOG Hog Casings are sold in bundles or hanks. This unit of measure equals approx. 91m (soaked in water). Hog Casings are offered in bundles classified as follows: Hog Long Runs: 9 strands per net with a range of calibrations 32/35 Whiskered (100yd/91m) 34/36 Dry Salted (100yd/91m) 35/38 Dry Salted (100yd/91m) 30/32 Tube (100yd/91m) 32/35 Tube (100yd/91m) Blue Tie 32/35...Green Tie 35/38...Yellow Tie 38+ SHEEP Sheep Casings are generally used for products such as: Cocktail sausages Viennas Breakfast sausages Frankfurters Thin Boerewors Cabanossi Various types of meat sticks Great care is required in handling Sheep Casings, as they are derived only from the small intestine and are susceptible to damage. Sheep Casings combine tenderness with sufficient strength to withstand filling, cooking and smoking. Note: Dunninghams Sheep Casings are also available in a convenient, labour and timesaving pre-tubed form, during which process the casings are flushed, sorted and spooled onto a tube. These casings then only have to be rinsed and applied to the nozzle. Dunninghams Sheep Casings are of the highest quality, with the narrower calibrations (18mm- 22mm) most commonly used for smaller, thinner products such as Drywors, cocktail sausages and thin meat sticks, whereas the wider calibrations are used for other products mentioned above. DUNNINGHAMS SPECIFICATIONS FOR SHEEP Natural Sheep casings are sold in bundles or hanks. This unit of measure equals approx. 91m (soaked in water). Sheep Casings are offered in bundles classified as follows: Sheep Longs: Maximum of 21 strands (pieces) per bundle of 91m Sheep Longs Tube: Maximum of 15 tubes (shirred casing strands on a special type of tube) per bundle of 91m Sheep Medium Longs: Maximum of 50 strands (pieces) per bundle of 91m WWW.DUNNINGHAMS.CO.NZ I 0800 363 1921 79
SHEEP PRODUCT REFERENCE PRODUCT DESCRIPTION Selected Sheep Long Selected Sheep Long Selected Parys 22 Sheep Long CAL IN MM 19-22 20-23 AVG STRANDS 19-21 19-21 AVG STUFFING CAPACITY 20kg 21kg RECOMMENDED APPLICATION Suitable for all types of emulsion products eg Thin Wors, Drywors, Meat Sticks etc 22-24 19-21 22kg Suitable for all types of emulsion products such as Cocktail Sausages, Meat Sticks, Cabanossi etc Tubed Sheep Long 23-25 19-21 23kg Suitable for bulk emulsion products eg Thin Wors, Beef Sausage, Drywors, Kasegrillers etc Selected Sheep Long Tubed Sheep Long Sheep Long 24-26 25-27 26+ 19-21 19-21 19-21 24kg 25kg 26kg Suitable for fresh and processed emulsions eg Beef Linked Sausage, Cabanossi, Cheese Your Dunninghams sales rep can help you select the best products for your needs. With a fully integrated computer and communications system at their fingertips, the team is on hand to answer all your enquiries and account queries. TO ORDER YOUR PLEASE CALL US ON 0800 363 1921 80