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PRODUCTS

Natural Casings

Natural Casings

Natural casing products from sheep, hogs and beef in all specifications for artisan and industrial production.

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Natural sheep casings in premium quality

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Natural sheep casings are the most tender and thinnest natural casing that is used for sausage processing. The fine and firm texture, distinctive crispy bite and its excellent smoking characteristics make it so unique. Sheep casings are used for example for Wieners, fine Grill sausages and Debreziner


Natural hog casings – high quality and mostly used

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Hog casings are mostly used in sausage production most. They give the sausages their typical form.

They are used for example for Grill Sausages, Boudin Blanc/Noir and Cooked sausages.

Natural casings Beef – First choice for larger calibers

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Beef casings are robust and stable making them optimal for capturing smoke flavorings and providing the specific round shape. They are typically used for Large Bologna, Ring Liver Sausage, Mettwurst, Dry and Semi-Dry Cervelat.

 

COLLAGEN CASING EDIBLE

COLLAGEN CASINGS EDIBLE

Casings are artificial edible collagen
casings for human consumption. Their use is suitable for both the
home and international pork industry, to make
cooked, fresh, cured and smoked sausages.

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Edible collagen casing for making fresh, cured, cooked and/or smoked (frankfurter-type) sausages.

The fineness of its wall gives it an excellent bite, allowing for cooking and smoking in the oven.

This 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.
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Edible collagen casing for making fresh and cured sausages.

The thickness of its wall gives it an excellent bite.

This type of casing is ideal for a short curing time in those sausages that require it.

Due to its elasticity it is very suitable for frying or grilling.
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Edible collagen casing for making smoked sausages and products subject to humid cooking.

Suitable for frying or grilling.

Cooked and smoked products can be heated in boiling water.

 

 

 

The most suitable for the preparation of cured sausages.

The best collagen casings more suitable for the preparation of cured sausages.

Collagen casings for processing chistorras, chorizos, sausages and all kinds of cured meats.

Characteristics:
high elasticity, permeability, adherence, shrinking.

Applications:
salchichón, chorizo, longaniza, salami, fuet, loin, sobrasada…

Collagen casing is a ready-to-use edible casing designed for small and medium caliber products.

The ideal casing for cooked sausages or those subject to prolonged cooking processes.

Characteristics:
Thicker and tougher and 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.

 

Ideal casing for cooked sausages or those subject to prolonged cooking processes.

Collagen casing is a ready-to-use edible casing designed for small and medium caliber products.

Edible collagen casing for the production of fresh and cured sausages. The wall thickness gives excellent bite. This type of filler is ideal for a short time of healing in those sausages that require it.

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.



Ideal casing for cooked sausages or those subject to prolonged cooking processes.

Collagen casing for PORK LOIN.

Characteristics:
high elasticity, permeability, adherence, shrinking.

Applications:
is used for White Pork Loin and Iberian Pork Loin.