Shirred fibrous casings are made from plant cellulose, are non-edible and unlike clipped, looped and tied fibrous, are one continuous length. They are best suited for making dry-cured sausages such as salami, bologna or mortadella to name a few. They can also be lightly smoked due to the small holes on the surface that allow moisture, air and smoke to penetrate the casing. Soak fibrous casings in ambient temperature water for 30 minutes before using. Made to our specifications in Sydney.
All shirred fibrous casings come in one continuous length.
Soak for thirty minutes in ambient temperature water prior to use.
Non-edible casings used for salami or smoked sausage production.
Store fibrous casings in a dark, cool environment.
Small holes allow the casing to breath ensuring the filling cures or absorbs smoke evenly.