Edible casings made from beef collagen are ideal for raw, smoked, and cooked sausages. They offer excellent processing and optimal smoke absorption, which improves the product's flavor and texture. Available in a variety of options, they adapt to a wide range of applications, providing manufacturers with an efficient solution for processing on automatic machines.
Applications: Fresh and cured sausages, chorizos, longanizas, frankfurters, Frankfurters and Vienna sausages.
📞 To learn more about our collagen options and how to integrate them into your production process, contact us at 787-251-7510 . We're here to offer you customized solutions.
