Non edible casing for dried sausage at its best.
- Key Benefits
- Processing Tips
- Application Examples
Key Benefits
- Optimal stuffing properties
- Excellent clipping behaviour
- Very good smoke absorption
- Superb aroma and taste development
- Technologically controlled permeability
- Increased productivity
- Improved utilisation of production capacity
- Easier standardisation of final products
- Consistent calibres
- Premoisturised product available
Sourced From
Czech Republic
Processing Tips:
- No soaking prior to use - straight from the package to the stuffing horn
- Immediately available to meet sudden increases in demand
- No soaking - reduced hygienic risks
- No brine - reduced machine corrosion
Recommended Stuffing Horn Size:
| 30 |
18-20 |
| 32 |
20 |
| 34 |
20 |
| 35 |
20-22 |
| 36 |
21-22 |
| 37 |
21-22 |
| 38 |
22-24 |
| 39 |
22-24 |
| 40 |
24 |
| 42 |
24 |
| 43 |
28 |
| 45 |
28 |
| 47 |
28 |
| 50 |
28-32 |
| 52 |
28-32 |
| 55 |
32-36 |
| 57 |
36 |
| 60 |
36 |
| 62 |
36 |
| 65 |
36 |
| 70 |
36-48 |
| 75 |
48 |
| 80 |
48 |
| 85 |
48 |
| 90 |
48-60 |
| 95 |
48-60 |
| 100 |
48-60 |
| 105 |
48-60 |
| 110 |
48-60 |
| 120 |
48-60 |
Application Examples:
- Salami tipo Milano
- Hungarian Salami
- Chorizzo
- Hard Salami
- Cervelatwurst
- Genova
- Peppersali
