One of the varieties of collagen casings. It is used both in-home and industrial production.

Very close in properties to natural. It has a number of advantages: excellent elasticity, strength, odorlessness, and cleanliness.

Thanks to its unique properties, it is possible to cook all types of sausages in it. But it is best suited for the production of dry-cured, cooked-smoked, and smoked sausages.

PREPARATION. Soak in 15% brine solution for 15-20 minutes before use. The optimum temperature of the liquid is 15-25 degrees

STORAGE. Keep in a dark place at a temperature of 15-20 C. A refrigerator is not needed for storage. Expiration date 18 months.

Cook your favorite aromatic sausages and be healthy!