Collagen casings with a diameter of 45 mm are the most common for making homemade sausages. The properties are very close to the natural casing. But it also has its own unique and in many ways much better properties: odorless, bacterial purity, good elasticity, strength.

The protein shell is made from natural collagen fibers.

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° humidity is 65-75%. No storage refrigerator is needed. Expiration date 18 months.

Cook your favorite aromatic sausages and be healthy!