Casings
Bovine collagen casings in various calibers.
General catalog 2026–2027 · page 18. Confirm the variant's suitability for your application.
Small calibers · edible
Thin, dense wall, suitable for meat mixtures at temperatures below 0 °C. For cooked, smoked, semi-smoked, raw-smoked and cured sausages.
Maximum cooking temperature: 75 °C
Small calibers · edible
Thin wall that withstands process demands, for cooked sausages. Suitable for automatic filling and portioning equipment.
Maximum cooking temperature: 78 °C
Small calibers · edible
Thin, soft wall with a natural bite, for fresh sausages intended for grilling. Available only in transparent.
Direct grilling or precooking up to 75 °C