The manual mincer is the tool used to prepare minced meat, generally intended for the preparation of sausages.
The cylindrical body, usually equipped with a clamp so that it could be fixed to a table, has a conical opening (where the meat was introduced) that opens onto a helical worm screw (operated by a crank) and which pushed the meat towards another opening, in which there was a rotating blade and a die.
The meat in pieces was inserted into the opening and, thanks to the force exerted by the crank on the screw, pushed first towards the sharp blade that determined the mincing and then towards the die from which it came out in long strands.