Food Products

Casings are used as natural wrapping for cured meat in order to preserve taste, flavour and ripening. Properly defatted and salted, they assure the meat a slow and natural curing while enhancing the taste, flavour and freshness. Natural casings have unique characteristics, which allows to obtain a suitable drying of the sausage. In addition, thanks to the elasticity, the casings can be used for different sizes without altering the curing period. The meat and gut casing enzymes enable the product to mature, with traditional flavours that butchers have been perfecting for the past centuries.



Natural Casings


'Natural casings have unique characteristics, which allows to obtain a suitable drying of the sausage. In addition, due to the elasticity, the casings can be ...'

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Pork stomachs


'The pig stomach is shipped to meat factories for the production of Mortadella....'

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Offal


'Uterus obtained from the intestinal pack aimed at food industry....'

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