1. Cellulose casing
Permeable to smoke and water vapour, cellulose casings are suitable for the production of hot dogs, cooked sausages, dry salamis, pepperoni, etc.
2. Fibrous casing
Combining cellulose and a special paper, fibrous casings provide exceptional strength and uniformed diameter. Suitable for pepperoni, salami, luncheon meats, boneless ham and other deli-style processed meats.
3. Plastic casing
Polymide casings provide a high oxygen and moisture barrier that maximizes shelf stability of sliced and retail items.
4. Collagen casing
Edible and easy to use both in industrial and home kitchens.