Fibrous Salami Casings 43 Pack of 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:

• Ø43mm x 55cm (filled) or 63mm flat
• Holds 600-800g meat each per casing