Products

Fibran Group produces and distributes natural collagen casing for all types of cured, fresh, cooked and smoked sausages, in different calibers depending on the needs of the client. It has a wide range of products divided into two large families: for direct consumption and for indirect consumption.

For direct consumption

EDIBLE COLLAGEN CASING

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.

 

NU

EDIBLE COLLAGEN CASING

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.

NC

EDIBLE COLLAGEN CASING

For smoked and cooked sausages

NB type of casing is su ita ble for frying or grilling. Cooked and smoked products can be heated in boiling water.

 

 

 

NB

EDIBLE COLLAGEN CASING

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.

 

EDIBLE COLLAGEN CASING

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..

COLEX

STRAIGHT EDIBLE TENDER

For cooked and smoked sausages in large calibers

SET is the most convenient edible collagen casing for sausages bigger than caliber 30.

 
 

SET

TENDER EDIBLE ROUND

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).

TER

For indirect consumption

COLLAGEN CASING

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.

NF

COLLAGEN CASING

For cured sausages

High elasticity, permeability, adherence and retraction.
S1 casing admits mould growth.

 

 

S1

COLLAGEN CASING

For pork loin

High elasticity, permeability, adherence and retraction.
L casing is used for White Pork Loin and lberian Pork Loin.

 

L

HIGH PERFORMANCE CASING

For cured and cooked sausages

High resistant collagen casing for sausages salami type.
EPCO offers high permeability and adherence and provides a high performance.

EPCO

Carrer Moià, 1-3 sobreático 2
08006 Barcelona

+34 972 720 025

info@fibrangroup.net

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