Protein (collagen) casings are produced for the meat industry, used in the production of cured meats and as packages for other foodstuffs.The casings are produced in various types (traditional, easily removable casings, edible, crown- type, for raw sausages) in calibres from 19 do 120 mm. In addition casings for hams are produced in a form of sheets of width 400 and 480 mm or in a form of sleeves of calibers: 85, 115, 126, 136, 156 mm. To better satisfy our clients' needs, we have broadened the range of products offered to include easily removable casings (FGP-type).
Our casings are made from collagen fibers coming from cattle splits, i.e. parts of cattle hide obtained in the process of grain layer separation in tanneries.
After the removal of preservatives and sorting, splits undergo chemical and mechanical treatment. The aim of the chemical treatment is to loosen the split's structure and remove ballast substances. Subsequently, after splits have been broken up, defibered and mixed, casings are molded from the resultant collagen pulp.
After they have been dried and air conditioned in appropriate temperature and humidity conditions, casings acquire their desired properties.