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Cellulose casings for meat products

Cellulose casings for meat products in calibre range from ø 38 to ø 150 declared for a wide product range, starting from raw meat products to smoked and boiled ones.

Products in casings like this look very impressive and glossy and enhance natural product colour.

In calibre ranges medium and large, there are two versions of these casings:

  • cylindrical (makes it possible to obtain a product with a regular cylinder shape),

  • oval (makes it possible to obtain a product with an oval shape).


Calibres from ø 38 to ø 50 are recommended for raw and smoked meat products which should be cylinder-shaped.

Calibres from ø 55 to ø 120 are declared for smoked and boiled meat products from the following types: hams, smoked pork butts, mortadella. They are available in two versions mentioned above: cylinder and oval

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