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.