Casings

Natural casings

Natural Casings are made of intestine collagen layer, also known as 'submucosa'. Natural Casings' permeability allows a deep and consistent smoke penetration throughout the entire sausage, developing therefore a rich and balanced flavour within the product.

• Used to shape fresh and dried sausages.
• Ensure exceptional flavour and quality.
• Source: sheep, beef, horse.

Artificial casings

A wide range of artificial casings are available in order to meet high productivity and quality requirements for modern and industrial productions. The ongoing search for perfectly calibrated casings that are suitable for highly automated production processes has spurred the development of artificial casings. These casings are made of various materials: collagen, cellulose and plastic.

Collagen casings

• These protein base casings use bovine collagen.
• Permeable and smokable, they are the perfect replacement for straight or curved animal casings.
• At finished product stage, the aspect is very close to animal casings.

Cellulose casings

• Made of processed cellulose and designed for the automated production of hotdogs, small salamis and either fresh or cooked sausages (Frankfurters and Strasburg sausages).
• Permeable and smokable, they ensure a consistent drying process.
• Guarantee a uniform size and can be treated to be peeled.
• Can be supplied reinforced with fibers, allowing exceptional resistance capacity.

Plastic casings

• High performance casings used for a wide range of cooked meats, poultry and cheeses.
• Single or multilayer extrusion.
• For processing and maturing long shelf life products.