Fibrous MEATLONN™ casings are manufactured by making a continuous paper pipe from abaca selected fibers. Such pipe is impregnated with viscose prepared from wood pulp.
Caracteristics: Excellent strength. Moderated permeability to smoke and moisture. High mechanic resistance on high speed stuffing.
Fibrous regular casings for cooked, smoked and/ or dried sausages. Most common uses include mortadella and salami which do not require easy peel nor meat cling processes.
Fibrous casings which its inner surface was treated in order to get an easy peel without altering the product surface. Most common uses are cooked hams and slicing products.
Fibrous casings treated for a better adherence, they follow the product through its maturation process without separating; useful for dried and semi dried sausages.
We customize any kind of artificial casings by printing, shirring and even flavouring them.
RTU (ready to use) treatment eliminates soaking before stuffing.