Protein sausage casing Ø55 mm, 10 m

Suitable for boiling and smoking - this protein sausage casing is ideal for making sausages and meat delicacies, both boiled (scalded) and smoked with warm, hot, or cold smoke.

For various sausage types - the casing allows you to prepare excellent sausages such as Zywiecka, Krakowska, ham sausage, and long-aged sausages.

Easy to use - before stuffing, simply soak the casing in a salt solution for 30 minutes, then tightly fill with meat, tie, and process by boiling or smoking.

PZH certified - tested and approved for contact with food products, including high-temperature thermal processing. Heat resistance allows boiling up to max. 75°C, smoking at 90°C, and cold smoking up to max. 40°C.

This high-quality sausage casing is made from beef split collagen.

The casing must be removed before consumption. It is not edible.

One package contains 10 meters ± 5%

Diameter: 55 mm