CC FIBROUS SALAMI CASING 75MM X 500 (10)

Using Fibrous casings is sometimes the best and only way to make a truly uniform, consistent and unique salami or sausage is to use a fibrous casing. While not edible, they produce the same consistent diameter and are made from a fibrous material which can be stuffed tightly and with minimal air pockets. The Carnivore Collective Fibrous Casings are sold in packs of 10.

Made in Spain
Ideal for natural maturing salamis and cooked sausages or prolonged cooking processes.
Casing should be soaked in a warm water solution for 20-30minutes prior to filling.
Cooking temperature up to 78 degrees.
Packs are sold in quantities of 10, not individually

Measurements:
Ø75mm x 55cm (filled) or 115mm flat
Holds 1.3-1.5kg meat each per casing

Storage & Shelf Life:
Shelf Life: 12 month shelf life after shipping = Store cool and dry, protect from frost and direct sunlight