Protein-lined casings
Non-edible fibrous sausage casings with an inner protein treatment that helps them stay against the meat as it dries and shrinks.
Ingredients
1086 articles on substrates, cultures and additives.
Grains, legumes and nutsGrains, flours, malts, starches, beans, pulses, nuts, seeds and the coffee, cocoa and tea crops.
Meat and fishMeat, offal, fat, casings, fish, shellfish and insects.
Dairy and eggsMilk by animal, cream, butter, milk powders, rennets, dairy additives and eggs.
Salt and mineralsCooking, named and curing salts, brines, alkalis and mineral additives.
Additives and aidsFood acids, sulphites, preservatives, enzymes, leaveners, gelling agents, brewing additives and wrapping leaves.
Casings
60 mm natural dried casing
A 60 mm natural dried casing gives wide salami its animal-derived envelope and approximate stuffed diameter; its exact animal source and length depend on the chosen product.
Hog casings
Cleaned, preserved pig intestinal tissue forms a flexible envelope for sausages. Section, calibre and packing affect handling, drying and the finished bite.