Salami Fibrous Casing Synthetic - 50mm x 50cm Collagen - each
Fibrous casings are made from plant cellulose. They are non-edible and tied off at one end to form a sock shape. Perfect for making dry-cured sausages such as Salami, Bologna or Mortadella etc. Due to the small holes on the surface, they can be lightly smoked as it allows air, moisture and smoke to penetrate the casing. Soak casings for 30 minutes in ambient temperature water before using.