For direct consumption
For fresh and cured sausages
The thickness of its wall gives it an excellent bite.
NU type of casing is ideal for a short curing time in those sausages that require it. Due to its elasticity it is very su ita ble for frying or grilling.
Para embutidos frescos, curados, cocidos y ahumados
The fineness of its wall gives it an excellent bite, allowing for cooking and smoking in the oven.
NC type of casing is ideal for a short curing time in those sausages that require it. Suitable for frying or grilling. Cooked and smoked products can be heated in boiling water.
For smoked and cooked sausages
Suitable for cooking, frying or grilling. Increased resistance to deep drawing and cooking in the oven. BB offers a stronger bite and nack.
For cured and cooked sausages
Collagen casing Ready to Use for cured and cooked products. High adherence and elasticity, extra thin wall and soft bite.
The finishing of COLEX is very similar to natural casing..
For cooked and smoked sausages in large calibers
SET is the most convenient edible collagen casing for sausages bigger than caliber 30.
For fresh, cooked and smoked sausages
Tender edible round collagen casing, substitute of natural casing, with excellent bite.
TER is a su ita ble casing for fresh, cooked or smoked sausages (frankfurt type).
For indirect consumption
For cooked and dried sausages
Highly resistant to stuffing, clipping and cooking up to a temperature of 78ºC.
NF casing can be used for Salami type and other products that require stoving, with a high permeability and adherence.
For cured sausages
High elasticity, permeability, adherence and retraction.
S1 casing admits mould growth.