CASING, FIBROUS, NOVATONE

Description

Smoke-permeable casing with controlled meat cling Walsroder Fibrous Casing have withstood the test of time.  They are smoke-permeable and breathable and superb features include high size consistency, good machinability and high mechanical strength, optimal curing properties and a natural satin-matte finish.

Specially developed for all types of dry sausage, cooked or scalded sausage, semi-dry and smoked sausage, and for pressure stuffed uncooked or cooked cured meat products.

During smoking and drying, the casing conforms perfectly to any changes undergone by the sausage mix, giving the sausage  their tightly stuffed appearance.

Different sizes available for your desired sausage application.

Perfect for salami, summer sausage or larger caliber pepperoni.

Can be stored in a cool, dry place (10-25 °C & 40-80 % r.h.) in original packaging for up to 2 years. Keep out of light & dust, use “First in-First Out” system.

Preparation:  soak in lukewarm running water for approx.

30 mins.