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The origin of the Fibran casing are hide cattle splits, hardened by hygienically controlled processes. The quality of these casings is the result of 40 years of experience and continuous research.
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- This is Fibran's greatest speciality and designed for cured meats, chorizo, paprika, Iberian cured loin, fuet sausage, sobrasada, salami etc.
- This type of casing is strong and elastic, with a permeable quality assisting the curing process. The casing adapts itself according to the shrinking of the meat.
- Before use, soak in cold water at a teperature of 20 to 22° C with 10 to 15 % of ordinary salt during 10 to 30 minutes, depending of the diameter of the casing.
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- Fibran EP casing is manufactured specifically to get less adherence to the meat, obtaining an easy peeling of sausages.
- It is the ideal casing for slicing products, giving a best result by reducing the peeling time.
- Fibran EP casings can be used for any manufacturing method, especially for the air drying method.
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- The casings are sold either straight or curved (rounds).
- The diameters available are:
- 18 - 100 mm Straight
- 22 - 60 mm Curved
- Presentation Straight
- Rolls of 300 m - 700 m
- Hanks of 20 m
- Pieces tied on one end
- Sticks of 20 m (shrinked)
- Presentation Curved
- Rolls of 150 m - 200 m
- Hanks of 20 m
- Pieces tied together
- Sticks of 15 m
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