Natural belt 34 x 3 cm (50 belts)

The cheese belt comes from a tree called spruce. It is harvested by hand by European wild boars from healthy, untreated, non-dry trees free of bark beetles. After harvesting and grading by length, the band is dried for a minimum of 48 hours at 50°C. The band undergoes no phytosanitary treatment after harvesting. Its use dates back several hundred years in Europe.