We have selected fine-quality casings made from various, high-quality materials that give your sausage and meat products great texture and shape.
High quality casings made of regenerated cellulose, designed for the efficient production of several products. These cellulose casings feature several benefits to the sausage making process, with one of the main ones being its ability to be permeable to smoke and water vapor, while at the same time being impermeable to microorganisms. The casings come as shirred sticks for use on automated stuffing equipment, no soaking required.
An edible casing which is used for making fresh, cured, cooked and/or smoked sausages. Used to stimulate natural casings, this casing gives the sausage an excellent bite and is ideal for a short curing time for those sausages that require it.
Designed for consistent mechanical strength and size consistency for dry, semi-dry, scalded and smoked cooked sausages; Fibrous casing is ideal for a variety of applications. The casing also displays high levels of meat adhesion, optimal curing properties and a natural appearance.
Some processed meat applications require a casing which is impermeable to moisture- this is where Plastic Casings come in. Made from PVDC, which is impermeable to both moisture and smoke, these casings are best known for their use in the production of braunschweiger sausages. Plastic casings come in a variety of sizes and colours, increasing the final product’s eye appeal to the consumer.