Cellulose casings are derived from wood pulp, a natural and renewable resource. Through a specialized purification and regeneration process, it forms a strong, uniform, and inedible film.
Fibrous casings are reinforced with cellulose fibers for exceptional strength, used for large-diameter products like salamis and hams. Non-fibrous, or collagen-coated cellulose casings, are for smaller, peelable sausages like frankfurters.
These casings are highly permeable to smoke and moisture vapor while acting as a strong barrier, making them ideal for cooking, smoking, and drying processes where flavor development and moisture control are critical.
Cellulose casings provide superior resistance to bursting during high-speed stuffing, high-pressure cooking, and handling, leading to higher yields and fewer production issues.
They offer absolute dimensional stability, ensuring every product has a perfectly uniform diameter and straight, professional appearance that is highly valued in retail packaging.
The smooth, strong surface of cellulose casings, especially fibrous types, is ideal for high-resolution printing, allowing for clear logos, ingredient lists, and attractive branding directly on the product.
Non-fibrous cellulose casings are the industry standard for producing “skinless” franks. The casing is peeled off after cooking, leaving a smooth, consistent surface.
Fibrous casings are indispensable for dry and semi-dry sausages (salamis, pepperoni), cured hams, and large cooked sausages (bologna, liverwurst), where shape retention over long processes is vital.
Their strength and barrier properties also make them suitable for cheese logs, vegetarian sausages, and other processed food items requiring a robust form.
