Collagen Casings

The collagen casing is suitable for cold cuts such as: Chorizo, Polish Sausage, Pepperoni, Mortadella, Salami

The collagen casing is suitable for smoking and steaming.

Storage: Keep in a closed, clean, cool, dry place, without other odours; protect against sunlight; secure against insects and rodents. Storage parameters: humidity below 80%, temperature 5 – 25°C.

Method of preparing for production: Casings should be soaked in warm water solution at the temp. of 20 – 25°C for 30 minutes. For shirred and printed casings soaking time must be elongated up to 1 hour. When soaking, the entire casing must be immersed in the water.

Thermal processing: During thermal processing, the following rules must be followed: maximum smoking process temperature: 90°C, steaming process must be performed in such a way so as to increase the temperature inside the product, maximum steaming process temperature: 75°C.

Sizes available (Select size and length from the drop down list):

• Diameter 45mm
• Diameter 55mm
• Diameter 65mm
• Diameter 80mm
• Diameter 100mm

Length: 5 or 10 mts

Colour: Natural