for Sausage and Cured Meat manufacturing [# 64.100]
Our fibrous casings are made from regenerated cellulose plus fibre, and they are smoke, oxygen and moisture permeable.
This is why they are ideal for manufacturing of sausages and cured meats.
R [Regular] is the uncoated fibrous casing
C [Cling] is the casing with meat cling for Salami, Pepperoni etc.
EZ is the easy-peel casing for cured meats
Fibrous casings should be soaked in luke warm water for 30 minutes.
Fibrous casings are available in reels, shirred (compressed) strands and in pre-tied pieces.
For details, please refer to the Product & Price List below.