Artificial casing likewise the natural casing is a very important element of a sausage. It gives the sausage a specific shape, appearance, taste, and affects its durability. There are many varieties of artificial casings.

Depending on what kind of material is used for its production we might distinguish those that use natural materials, such as cellulose or collagen (protein and cellulose casings) and artificial materials (polymers), such as nylon or polyester (polyamide casings).

T&K offers a wide range of artificial casings, to mention only few:

1. Collagen casings in caramel color, caliber 45, 55, 65 and 80 – artificial casings resistant to overfilling and temperature influence, relatively elastic used in production of small, medium and big sausages and other processed meat products both smoked and scalded. Collagen casings can be also used for production of cheese.

   The offered Fabios casings acquire a beautiful color during smoking and the sausages gain a natural appearance. Furthermore they allow good penetration of flavors and aromas, are permeable to water and steam and are resistant during filling and clipping. Traditional collagen casings can be soaked, smoked, cooled, precooked and cooked. They have 18 months shelf life of application from production date.

2. Polyamide casings caliber 40, 50 and 73 – transparent artificial sausage casings of high mechanical strength and flexibility. Used for sausages and other heat-processed food products, such as liverwurst, mettwurst, chopped pork, bologna, ham, sirloin, head cheese, black pudding, jelly products.

   The offered Gąsior polyamide casings are nonshrinkable and have a very good casing-to-meat adhesion which preserves the product well. These casings are suitable for soaking, steam-simmering, cooking and cooling. They have 12 months shelf life of application from production date.