Ideal casing for cooked sausages.

Ideal casing for cooked sausages.

Characteristics: thicker and tougher than the S1 quality, with a slightly lower elasticity and porosity. Applications: cooked products of all kinds such as fleischwurst, falukorv, sucuk, lenkkimakkara... It may also be used for cured sausages such as salami, cured Iberian loin, fuet and others.

The most suitable for the preparation of cured sausages

The most suitable for the preparation of cured sausages

Characteristics: high elasticity, permeability, adherence, shrinking. Applications: salchichón, chorizo, longaniza, salami, fuet, loin, sobrasada...

Edicas casing come in two different finishes: closed-end and open-end.

Edicas casing come in two different finishes: closed-end and open-end.

Edible collagen casing for the preparation of fresh, cured, cooked in saturated steam atmospheres ( Bratwurst type ) or boiled sausages in hot water and/or smoked sausages ( frankfurters type ).

EdicasEdicas

Edicas casing come in two different finishes: closed-end and open-end. Edible collagen casing for the preparation of fresh, cured, cooked in saturated steam atmospheres ( Bratwurst type ) or boiled sausages in hot water and/or smoked sausages ( frankfurters type ). Edible collagen casing for the preparation of fresh, cured, cooked sausages in saturated steam atmospheres ( Bratwurst type ), boiled sausages in hot water and/or smoked sausages ( Frankfurter type ) .

ColexColex

Collagen casing is a ready-to-use edible casing designed for small and medium caliber products. Made for chistorras, chorizos, fuets, longanizas and all types of cured sausages. Colex casing calibers range from caliber 20 to caliber 50, both in straight and curved formats. The curved Colex casing is ideal for use in a host of applications for traditional curved sausages.

NFNF

Ideal casing for cooked sausages or those subject to prolonged cooking processes. Characteristics: thicker and tougher than the S1 quality, with a slightly lower elasticity and porosity. Applications: cooked products of all kinds such as fleischwurst, falukorv, sucuk, lenkkimakkara... It may also be used for cured sausages such as salami, cured Iberian loin, fuet and others.

S1S1

The most suitable for the preparation of cured sausages Characteristics: high elasticity, permeability, adherence, shrinking. Applications: salchichón, chorizo, longaniza, salami, fuet, loin, sobrasada...

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