NU is an edible collagen casing for mking fresh and cured sausages.

NC is an edible collagen casing for making fresh, cured, cooked and/or smoked (frankfurter-type) sausages.

NB/BB is an edible casing for making smoked sausages and products subject to humid cooking.

FIBRAN S1 quality casing is the most suitable for the preparation of cured sausages

Characteristics: high elasticity, permeability, adherence, shrinking.

Applications: salchichón, chorizo, longaniza, salami, fuet, loin, sobrasada...

Ideal casing for cooked sausages or those subject to prolonged cooking processes.

Characteristics: thicker and tougher than the S1 quality, with a slightly lower elasticity and porosity.

Applications: cooked products of all kinds such as fleischwurst, falukorv, sucuk, lenkkimakkara... It may also be used for cured sausages such as salami, cured Iberian loin, fuet and others.

COLEX is a ready-to-use edible casing designed for small and medium caliber products.

Made for chistorras, chorizos, fuets, longanizas and all types of cured sausages.

Colex casing calibers range from caliber 20 to caliber 50, both in straight and curved formats.
The curved Colex casing is ideal for use in a host of applications for traditional curved sausages.

NU is an edible collagen casing for mking fresh and cured sausages.

NC is an edible collagen casing for making fresh, cured, cooked and/or smoked (frankfurter-type) sausages.

NB/BB is an edible casing for making smoked sausages and products subject to humid cooking.

FIBRAN S1 quality casing is the most suitable for the preparation of cured sausages

Characteristics: high elasticity, permeability, adherence, shrinking.

Applications: salchichón, chorizo, longaniza, salami, fuet, loin, sobrasada...

Ideal casing for cooked sausages or those subject to prolonged cooking processes.

Characteristics: thicker and tougher than the S1 quality, with a slightly lower elasticity and porosity.

Applications: cooked products of all kinds such as fleischwurst, falukorv, sucuk, lenkkimakkara... It may also be used for cured sausages such as salami, cured Iberian loin, fuet and others.