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
Flat Width: 9 – 10 – 13 – 17 – 18 – 20 cm
Ø: 57- 63 – 82 – 108 – 115 – 127 mm
Length: 150 – 200 – 220 – 350 – 400 mm

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
Relative humidity: 60-85%

Treatment:

Soak in lukewarm water for a period of time depending on the end products, specs and temperature
« Air dried hog casing