Ultimately, the diameter of the casing is determined by
the size of the product.
Size is mainly determined from the stuffed
diameter. You can overstuff by up to 8%.
OR
OR
Step 2: Select Colour
For other colours contact the contracts team.
Step 3: Select Material
Regular is a basic casing with no inside treatment.
Ideal for cooked and smoked sausage, hems etc.
Easy Peel is suited to emulsion type products where in-plant stripping or store slicing is required.
Meat Cling is used in the production of heat processed and smoked
sausage. The casing shrinks with the sausage during the ripening and curing cycles.
Step 4: Select Presticking:
Presticking adds many small pinpricks to the casing for increased cookout.
Step 5: Select Conversion
Length (cm)
Length (cm)
Reel stock is standard and used for automatic machines.
Shirred is a length concertinaed up into a stick. Different
lengths available depending on size and soak speed required.
Cut Pieces are individually cut for ideal use on a press. Options include a loop of hanging or drilling for a wee hole.
Step 6: Sample or Order
Thank you for selecting the specification listed opposite.
You now have two choices: order a sample for NPD which will take a few days to produce, or check for matching products that we already carry as product lines.
Step 1: Select Size
