Non-Edible Collagen Casings

Non‑edible collagen casings are designed for cured, smoked, and cooked sausages such as salami, summer sausage, soppressata, and other Euro‑style sausages. These protein‑coated casings adhere closely to the meat during drying and cooking, helping maintain shape and consistency throughout the process. Non‑edible collagen casings require preparation prior to use, with the rule of 15: 15 minutes of soaking, 15 degrees C (60 degrees F) in a 15% salt solution, and are removed before eating, making them ideal for specialty and large‑diameter sausage production.