Protein casings

They are collagen casing slightly different than classic tape casing, they are used in special applicators.

Collagen casings are manufactured in three colours: transparent, caramel and black. They are declared for manufacturing hams and smoked pork butts, applied under the net in order to prevent the net from sinking in the muscle and provide even product colour. Well absorbed when eating.

Offered in three widths: 400 mm, 470 mm and 580 mm

EASY TO PEEL PROTEIN CASINGS

Easy to peel protein casings are offered as non-edible with internal impregnation which make the casing easy to peel from the ready product. Manufactured in calibres from ø 45 to ø 80. Recommended for all smoked and boiled meat products, such as:

• Meat products: coarse, medium and fine minced: Krakowska dried sausage, Żywiecka sausage, Beer sausage, ham-style sausage, Krakowska boiled sausage, Tatrzańska sausage, Rawska sausage, Mortadella…
• raw sausage: ‎Łososiowa metka (mettwurst)…

and for sausages intended to be sliced, sold smooth on a roll or shirred, colour printed.

STANDARD PROTEIN CASINGS

Standard casings offered in a full colour range, recommended for smoked meat products such as:

• meat products: coarse, medium and fine minced: Krakowska dried sausage, Żywiecka sausage, Beer sausage, ham-style sausage, Krakowska boiled sausage, Tatrzańska sausage, Rawska sausage, Mortadella…
• raw sausage: ‎Łososiowa metka (mettwurst)…

Sold smooth on a roll or shirred, colour printed.

Manufactured in calibres from ø 22 to ø 120.

STANDARD PROTEIN CASINGS

Standard casings offered in a full colour range, recommended for smoked meat products such as:

• meat products: coarse, medium and fine minced: Krakowska dried sausage, Żywiecka sausage, Beer sausage, ham-style sausage, Krakowska boiled sausage, Tatrzańska sausage, Rawska sausage, Mortadella…
• raw sausage: ‎Łososiowa metka (mettwurst)…

Sold smooth on a roll or shirred, colour printed.

Manufactured in calibres from ø 22 to ø 120.

EDIBLE CASINGS

Edible casings manufactured in calibres from ø 19 to ø 32 in colours: transparent, yellow, caramel and smoked.

They are available for purchase only shirred, packed in airtight packages.

Collagen casing, because that is their commercial name, are available in a simple or wreath form, are very well ingested, indispensable in the manufacture of thin raw sausages, boiled and smoked, such as: wiener sausages, kabanos sausages, frankfurter sausages etc.

WREATH CASINGS

Wreath casings are standard, or easy to peel casings which are subjected to rounding process, as a result of which we achieve a product with exceptional aesthetic values. It is possible to create a meat product shaped like a wreath, half-wreath or a quarter of a wreath.

Manufactured in calibres from ø 32 to ø 43 in full colour range.