Beechwood & Aluminium Meat Tenderiser Mallet

A two-faced meat tenderiser with a smooth side for flattening and a spiked side for tenderising. The smooth face pounds chicken breasts, veal escalopes and pork steaks to an even thickness for faster, more consistent cooking. The spiked face breaks down the fibres in tougher cuts, improving texture and reducing cooking time. Made in Italy by Eppicotispai, with a beechwood handle and aluminium striking plates.

Design and Construction

The mallet is 30cm long with a beechwood handle and head, and aluminium striking plates on both faces. The two-face design means one tool handles both jobs: flattening for scaloppine and schnitzel-style dishes, and tenderising for tougher cuts that benefit from fibre breakdown before cooking.

• 30cm long
• Beechwood handle and head
• Aluminium striking plates, smooth and spiked
• Made in Italy by Eppicotispai

What It's For

The smooth face is used for pounding meat to an even thickness, the standard preparation for dishes like chicken milanese, veal piccata, pork saltimbocca, and beef carpaccio. Even thickness means the meat cooks at the same rate across the whole piece, avoiding dry edges and undercooked centres. The spiked face is used on tougher cuts where breaking down the muscle fibres before cooking improves the final texture. Braising cuts, flank steak, and chicken thighs all benefit from a few passes with the spiked face before marinating or cooking.

Why Choose This Tenderiser

The combination of beechwood and aluminium gives a well-balanced mallet that is heavy enough to work effectively without being tiring to use. The aluminium plates are durable and easy to clean, and the beechwood handle gives a secure grip during use.

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