Synthetic Casings

Specifically designed for automatic and semi-automatic stuffing machines cellulose casings are used for high speed production of hot dogs, dry salami or any kind of fresh sausage. They are produced from a mixture of cellulose, plastic and water refined through a series of processes. Cellulose casings offer uniformity in size, a barrier to micro-organisms and a high strength membrane resistant to breakage.

Specifically designed for automatic and semi-automatic stuffing machines. 

Used for high speed production of hot dogs, dry salami or any kind of fresh sausage. 

Produced from a mixture of cellulose, plastic and water refined through a series of processes. 

Offer uniformity in size. 

Act as a barrier to micro-organisms and provide a high strength membrane resistant to breakage. 

Collagen casings are well-suited for sausages that require grilling, smoking or poaching. Through a series of processes collagen fibres are separated and extracted from cattle hides to be further refined into a pliable, edible, membrane. They do not require soaking before use and are sold in different strengths depending on your specific cooking preference.

Being man-made, collagen casings provide unrivalled consistency with shape and diameter.

Produced from natural occurring collagen, removed, extracted and refined from cow hides.

Easy to use with no soaking required.

Manufactured into lengths referred to as ‘slugs’ which are packed into a ‘caddy’.

Made specifically for a use i.e. as a fresh sausage or a processed sausage.

Collagen salami casings are an edible casing specifically designed for air cured products. They not only provide good adhesion but also fill out into a seamless curve that replicates the appearance of a natural beef round.  The casing itself is permeable to smoke and has maturing properties that make it an excellent choice for all traditional products. 

Edible collagen salami casings.

Provides advanced adhesion to the meat fill. Fills out into a seamless curve that replicates the appearance of a natural beef round.

Permeable to smoke. 

Contains maturing properties to enhance the production of all traditional air-dried sausages.

Similar to collagen casings, the collagen wrap roll is man-made from naturally occurring collagen, removed, extracted and refined from cow hides. They are typically used for encasing whole muscle charcuterie products that require curing such as, capocollo/capicola, pancetta or prosciutto. You will need to cut your own sheet from the roll provided. The sheet can then be applied dry or wet and helps to lock in the flavour once the muscle has been coated with salt and your desired spice mix. Moisture from the muscle is released through the sheet which acts as a barrier protecting direct air contact.

Collagen wrap sheets are used for encasing whole muscle charcuterie products that require curing such as, capocollo/capicola, pancetta or prosciutto. 

The sheet can be applied dry or wet. 

Soak for a few seconds in wine to further enhance the proteins flavour. 

Acts a barrier by protecting the protein from direct air contact whilst still allowing the muscle to release its moisture from within. 

Similar to collagen casings, the collagen wrap sheet is man-made from naturally occurring collagen, removed, extracted and refined from cow hides. They are typically used for encasing whole muscle charcuterie products that require curing such as, capocollo/capicola, pancetta or prosciutto. The sheet can be applied dry or wet and helps to lock in the flavour once the muscle has been coated with salt and your desired spice mix. Moisture from the muscle is released through the sheet which acts as a barrier protecting direct air contact.

Collagen wrap sheets are used for encasing whole muscle charcuterie products that require curing such as, capocollo/capicola, pancetta or prosciutto. 

The sheet can be applied dry or wet. 

Soak for a few seconds in wine to further enhance the proteins flavour. 

Acts a barrier by protecting the protein from direct air contact whilst still allowing the muscle to release its moisture from within. 

Fibrous casings are made from plant cellulose, are non-edible and tied off at one end to form a sock-like shape. 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 fibrous casings are clipped, looped and tied at one end to make production easy.

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.

Collagen casings are well-suited for sausages that require grilling, smoking or poaching. Through a series of processes collagen fibres are separated and extracted from cattle hides to be further refined into a pliable, edible, membrane. They do not require soaking before use and are sold in different strengths depending on your specific cooking preference.

Being man-made, collagen casings provide unrivalled consistency with shape and diameter.

Produced from natural occurring collagen, removed, extracted and refined from cow hides.

Easy to use with no soaking required.

Manufactured into lengths referred to as ‘slugs’ which are packed into a ‘caddy’.

Made specifically for a use i.e. as a fresh sausage or a processed sausage.

Plastic casings are clipped, looped and tied at one end to make production easy. Being water-proof and air-tight, this casing is best suited for sausages that require poaching. Be sure to pack the casing tightly and allow it to soak for thirty minutes in ambient temperature water prior to filling. The finished product can remain within the casing and is capable of withstanding refrigeration and freezing.

Non-edible casings used for summer sausage, bologna or even pet food.

Water-proof and air tight.

All plastic casings are clipped, looped and tied at one end to make production easy.

Soak for thirty minutes in ambient temperature water prior to use.

Store high barrier casings in a dark, cool environment.

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.

Proudly produced in the U.S.A., the Viscofan Veggie Casing is an edible casing composed of vegetal origin polysaccharides and water. All components are non-allergenic, non-GMO, renewable and abundantly available, which makes it an ideal solution for vegetarian sausage production. Although it's typically suited towards fresh sausage production it can also be used for smoked products. Sausages cannot be boiled in water to cook. 

Proudly produced in the U.S.A., the Viscofan Veggie Casing is an edible casing composed of vegetal origin polysaccharides and water.

Casings should not be soaked or exposed to excessive moisture before stuffing. 

Recommended usage period is one year after shipment date. If properly stored and handled, veggie casings can be safely used past this period.  

Ingredients: Alginate (E401), Konjac Gum (E425i), Vegetal Glycerol (E422), Guar Gum (E412).