Universal
The casing with an average level of elasticity ensures a stable caliber and weight of production of portioned sausage. It is used for the formation of cooked, cooked-smoked, half-smoked, raw-smoked, raw-cured sausages and smoked meats, as well as sausages with vegetable additives.
Suitable for
- Dry Salami
- Servelat
- Chorizo
- Italian Dry Cured Sausage
- Cooked sausage
- Smoked sausage
