The NaloFerm casing is a specially designed casing for dry-cured sausages. The peculiarity is that a semi-permeable polymer material is used for its manufacture. Due to this, shrinkage is slower, which reduces the likelihood of the formation of a dry crust on the surface of the product. Thus, it smooths out disturbances in the level of air humidity during drying. Based on this, for home-made sausage production, this polymer casing is just a godsend. You can dry sausage in a household refrigerator.

NaloFerm is best suited for dry-cured and raw-smoked sausages.

Preparation for use. Soak in water for a couple of minutes. This will make it more elastic.

You can not pierce the casing to get rid of air bubbles because it will immediately burst. 

NaloFerm is similar in characteristics to the iCel casings.