Description
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 50cm (filled) or 63mm flat
- Holds 500-700g meat each per casing
Storage & Shelf Life:
- Shelf Life: 12 month shelf life after shipping
- Storage: Store cool and dry, protect from frost and direct sunlight