Cylindrical laminated 1 layer
Made out of 100% hog casing, the natural casing is cut longitudinal and then applied to a mould in a special pattern in 1 layer. After which it is dried in a natural gas oven.
The casing is usable for all kinds of dried sausage/salami type of cured meats with pepper, chili,… layers or for the well-known Boulogne type of products (horse salami).
Origin: |
Belgium/P.R.China |
Application: |
Dried/cured/fermented/smoked types of sausage/salami with spices finishing on casing or boulogne |
Size: |
Cylindrical/different lengths available |
Advantage: |
Uniform end product / caliber controlled / uniform thickness / long shelf life of the casing/ low Aw / easy handling / elastic and good meat adhesion / low breakage % / flexible / natural product / excellent smoke penetration / traceability up to pack level |
Packaging: |
Packed by 100pcs in shrink foil, and delivered in cardboard boxes with fixed quantities depending on size. (2500-3000-5000 pieces/box) |
Composition: |
Natural casings EU – USA – CANADA |
Shelf life: |
5 years after invoice – no cooling required. |
Storage: |
Temperature: 10-20 °C |
Treatment: |
Soak in lukewarm water for a period of time depending on the end products, specs and temperature |