Permeable plastic casings for dry, cooked-smoked and semi-smoked sausages

Plastic casing with permeability properties close to cellulose, fibrous, collagen and natural casings and can be used for the production of dry, cooked-smoked and semi-smoked sausages.

The ripening time of dry sausages is the same like in fibrous and collagen casings.

The casing Nalo Ferm has a high mechanical strength and work well on automatic clipping machines.

Optimal water vapor permeability practically nullifies the risk of surface hardening during ripening.

The casing allows you to preserve the aroma of smoke and spices in sausages throughout the shelf life.

The plastic nature of casing reduces the risk of microbiological damage and prevents the mold formation.

The advantage of Nalo Ferm for cooked-smoked and semi-smoked sausages is absence of water in bag when sausages packed in a vacuum.

The appearance of plastic smoke-permeable casings with a rough surface and a matte shade gives the traditional appearance to the product.

A worthy alternative to collagen and fibrous casings, for the production of economy class products.

A wide range of colors.

The casing can be used for the production of semi-smoked and cooked-smoked sausages.