cellulose sausage casing
produces and distributes natural collagen casing for all types of cured, fresh, cooked and smoked sausages, in different calibers depending on the needs of the client. It has a wide range of products divided into two large families: for direct consumption and for indirect consumption.
High Quality, Ethically Sourced Materials
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14 years Of Experience
For Direct Consumption
EDIBLE COLLAGEN CASING – BB
- For smoked and cooked sausages
Suitable for cooking, frying or grilling. Increased resistance to deep drawing and cooking in the oven. BB offers a stronger bite and nack.
EDIBLE COLLAGEN CASING – COLEX
For cured and cooked sausages
Collagen casing Ready to Use for cured and cooked products. High adherence and elasticity, extra thin wall and soft bite.The finishing of COLEX is very similar to natural casing..
EDIBLE COLLAGEN CASING – NB
For smoked and cooked sausages
NB type of casing is su ita ble for frying or grilling. Cooked and smoked products can be heated in boiling water.
EDIBLE COLLAGEN CASING – NU
For fresh and cured sausages
The thickness of its wall gives it an excellent bite, NU type of casing is ideal for a short curing time in those sausages that require it. Due to its elasticity it is very su ita ble for frying or grilling.
EDIBLE COLLAGEN CASING- NC
Para embutidos frescos, curados, cocidos y ahumados
The fineness of its wall gives it an excellent bite, allowing for cooking and smoking in the oven, NC type of casing is ideal for a short curing time in those sausages that require it. Suitable for frying or grilling. Cooked and smoked products can be heated in boiling water.
STRAIGHT EDIBLE TENDER- SET
- For cooked and smoked sausages in large calibers
SET is the most convenient edible collagen casing for sausages bigger than caliber 30.
For fresh, cooked and smoked sausages
Tender edible round collagen casing, substitute of natural casing, with excellent bite.
TER is a su ita ble casing for fresh, cooked or smoked sausages (frankfurt type).
For indirect consumption
COLLAGEN CASING – S1
- For cured sausages
High elasticity, permeability, adherence and retraction, S1 casing admits mould growth.
COLLAGEN CASING – NF
- For cooked and dried sausages
Highly resistant to stuffing, clipping and cooking up to a temperature of 78ºC.
NF casing can be used for Salami type and other products that require stoving, with a high permeability and adherence.
HIGH PERFORMANCE CASING – EPCO
- For cured and cooked sausages
High resistant collagen casing for sausages salami type.
EPCO offers high permeability and adherence and provides a high performance.
Pak & Vac provides a complete range of natural and synthetic strings and twines in a huge variety of colors, sizes, thicknesses and specification including many custom one of a kind products for a multitude of packaging and food requirements.