We work with NATURAL CASINGS of different calibers. The natural casings are characterized by high permeability to smoke, good adhesion of the surface of the casing mass, less separation of fat and gelatin.
sausage production
CROOKED CASING
Caliber Average fill in
30 mm/down 41 kg/down
30-32 mm 41-45 kg
32-35 mm 48-52 kg
35-38 mm 52-57 kg
38-42 mm 57-61 kg
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Types of beef casings

The beef casing can be classified as thin or thick. The thin or crooked has an average of 30m and the thick or straight has about 6m.

 
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