Casing impregnated with cellulose, made of a special paper, allows permeability to smoke, gases, and water vapor. It has a wide range of uses and is recommended for the manufacture of hams, dry sausages, and salami.
Instructions for use:
Soaking: hand warmth (30-40 ºC) submerged in water for a minimum of 30 minutes
Filling: airtight, while observing the recommended filling diameter
Closing: with clipping machine or traditional hand knitting
Cooking, smoking: depending on the casing caliber, with the usual application
About 1,5 kg of mass can be loaded into 1 meter of artificial casing