Salami making has never been so easy!

These collagen casings are ideal for fresh salami making and are ready for immediate use; no preparation is required. They are made from high quality collagen material derive from animal fat usually beef. This is a great type of casing for beginners as it requires no prep work, is easy to handle, is straight forward with its application and can be stored anywhere without refrigerated.

As a reference:

• The sizes between 24mm – 38mm are approximately 2 plies; somewhat durable.
• The sizes between 43mm – 60mm are approximately 3 plies; extra durable.
• The sizes between 70mm – 80mm are approximately 4 plies; the most durable.

Comes in packs of 5, 25, 50, 100 and 1000.

Product Overview

Cured meat making has never been so easy!

This traditional collagen pre-cut sheet is resistant and flexible. Ideal for wrapping cured meats like capocollo, pancetta, prosciutto and others. It is very easy and efficient to use. This is a great type of casing for beginners as it requires no prep work, is easy to handle, is fairly straight forward with its application and can be easily stored without needing to be refrigerated.

Curing Wraps are used to age raw meat products by encasing your seasoned meat and giving it a protective layer during the drying and curing process. They dry evenly together with the filling. The wrap sheets act as a porous membrane which will allow the moisture to be released from the meat, assisting with the drying process; at the same time aiding in creating a secure barrier that can help to reduce any potential contaminants coming into contact with your raw produce as it hangs and cures.

Manufacturer's instructions for use

Before wrapping, lay the sheet out flat on a smooth, sterilized surface. Splash a few drops of water evenly around the sheet making it soft and pliable. Then wrap your meat accordingly.
TIP: During the smoking process the maximum temperature should not exceed 40 ° C.

Storage

Store in a cool, dry place. Avoid direct sun exposure and extremely humid places. Once the packet is opened, store the casing in a sealed cardboard box.
Keep in mind extra products that you can purchase separately to improve your production process:

Compatible With

• Netting: Ideal for keeping together your cured meats during the process of drying and curing.
• Netting tubes: A stable way to hold netting and feed your cured meat.

Product Overview

Salami and sausage making has never been so easy!

These curved collagen casing sticks are ideal for making fresh sausages or salami and are ready for immediate use; no preparation is required. They are made from high quality animal product and man-made collagen. This is a great type of casing for beginners as it requires no prep work, is easy to handle, is fairly straight forward with its application and can be easily stored without needing to be refrigerated.

As a reference:

• The sizes between 24mm – 38mm are approximately 2 plies; somewhat durable.
• The sizes between 43mm – 60mm are approximately 3 plies; extra durable.
• The sizes between 70mm – 80mm are approximately 4 plies; the most durable.

Comes in packs of 10, 50 and 200. Wholesale available as well.

Manufacturer's instructions for use

Before stuffing, soak the casing in water at 20º and salt accordingly. The soaking time and the percentage of salt will depend on the presentation format selected by the customer. Usually, no more than 30 minutes is recommended with a concentration of 10% to 15% of salt.
Before filling the casing drain the water out and slide onto the funnel which should be free of burrs and deformations. Fill the casing to 90% to 95% of its length. Allow 5 to 7 cm to tie off or clip.
The closing process of the casing can be manual or automatic by using automatic staplers with clips (selecting the suitable staple/clip for each size), semi-automatic/manual clipping systems or the use of a traditional cotton twine (string).
TIP: During the smoking process the maximum temperature should not exceed 40 ° C.

Storage
Store in a cool, dry place. Avoid direct sun exposure and extremely humid places. Once the packet is opened, store the casing in a sealed cardboard box.

Compatible with
Keep in mind there are extra products that you can purchase separately to improve your production process:

• Netting: Ideal for keeping together your cured meats during the process of drying and curing.
• Netting tubes: A stable way to hold netting and feed your cured meat.
  

Collagen curing wrap is a natural, commercially dried product traditionally used in the production of cured meats such as pancetta, capocolli, prosciutto and others. These thin, yet durable sheets are used to wrap whole-muscle cuts for aging or dry curing.

Adheres to meat and permits breathability while drying and smoking, allowing those nice smokey flavours to penetrate.

Enhance your sausage-making endeavours with our Dried Collagen Casing Stick.
Crafted with precision, our Dried Collagen Casing Stick is designed to simplify your sausage-making process. With its easy-to-use format, you can effortlessly stuff your sausages with your preferred filling, whether it's a traditional blend of meat and spices or a unique gourmet creation. Simply soak the casing stick in water to soften it, and it's ready to be filled with your delicious mixture.

Collagen casings have the advantage of being odourless and tasteless, allowing the flavours of your ingredients to shine without any interference. Additionally, they provide a natural casing-like bite and texture, enhancing the overall sensory experience of your sausages.

Crafted from high-quality collagen, this casing stick offers convenience and reliability. With its easy-to-use design, it ensures a seamless sausage stuffing experience. Elevate your culinary creations with the help of our Dried Collagen Casing Stick.

Product Overview
These Gold/Silver backing boards are perfect for laying out and showing off your sliced food. They help your food look great and, when used with a vacuum sealer, they also extend its shelf life, making them ideal for both home and professional use.

Technical Specifications:

• Material: Food-safe plastic with a gold/silver finish
• Capacity: Suitable for various sliced foods
• Size and Weight: 25cm x 30cm, lightweight and easy to handle
• Included Components: 1 x Reversible Gold/Silver Backing Board
• Origin: Made in Australia

Features:

• Reversible with one side Gold and one side Silver
• Makes sliced foods look great, ideal for meats, cheeses, and smoked items
• Works with vacuum sealers to keep food fresh for longer
• Lightweight and simple to use

Safety and Material Quality:

• Made from food-safe, BPA-free plastic
• Complies with Australian food safety standards

Cleaning and Maintenance:

• Easy to clean with a damp cloth
• Can be reused multiple times with proper care

Enjoy your best sausage at the best vegan style.This vegan Sausage Casings are suitable for you DIY sausage making. Diameter 23 mm. Length 12 m approximate

Please keep in mind that these casings are water-soluble and suitable for baking and grilling only. Do not soak, boil or steam. Hand link. For best results, use vegetable oil to leave a lasting sheen. Suitable for commercial use and at home.

Ingredients:

• Plant-based natural polysaccharides (Carrageenan, water, glycerin, starch.)

Salami making has never been so easy!

These collagen casings are ideal for fresh big salami or capoccollo making and are ready for immediate use; no preparation is required. They are made from high quality collagen material derive from animal fat usually beef. This is a great type of casing for beginners as it requires no prep work, is easy to handle, is straight forward with its application, and can be stored anywhere without refrigeration.

Choose the meters that you would like to purchase.
It is 125 mm in diameter. Choose from the drop down the meter for it.

Natural/Clear Fibrous casing for making your favourite cured meat. These skins provide an end product with an easy-peel coating. These are NOT edible salami casings.

• 500mm in length X 60mm in diameter when filled - approx 900g - 1kg of meat.
• Each casing is pre tied at one end with string, for easy hanging.
• For best results, soak in cool water & fresh lemon juice for 15 minutes.
• Made in Spain

Curved collagen casing sticks designed specifically for Cacciatori-sized salami production. These non-edible FIBRAN S1 white net casings offer high elasticity for optimal filling and shaping. Perfect for consistent results when making traditional Italian-style dry-cured meats.

Collagen sheets are perfect for traditional charcuterie, these collagen sheets are ideal for wrapping whole muscle meats such as pancetta, capocollo, and prosciutto. Whether used wet or dry, they help regulate moisture, protect the meat, and support the dry ageing process. A must-have for authentic home curing and dry ageing.

Specifications

• 50 cm wide x 70 cm long 
•  Pack of 25 sheets