Preserve is any fibrous casing except Xtreme supplied with an antimycotic coating to inhibit and reduce fungal growth. It works in the toughest production conditions where fungal growth is a problem. Preserve’s active component, natamycin, has been used in the food industry for decades to combat fungal outgrowth in meats and dairy products and it’s approved by the safety authorities.
Fibrous casings are clear, unprinted, non-edible sausage casing with a string tied at one end. Fibrous casings allow moisture, air, and smoke to penetrate the casing, making it the perfect casing for any type of bologna, cooked sausage, as well as dry (Genoa salami) or semi-dry sausage (summer sausage) and other cured sausages. Fibrous Casings need to be soaked in warm water for 30 minutes prior to stuffing.
FLX is the thinnest fibrous casing ever produced with a glossy appearance. It's thinner for more meters per strand to allow faster soaking, with greater transparency for better product-structure visibility. This thin casing creates significant potential for time and cost savings in the production process.
Glide is our standard (ST) fibrous casing technology combined with a special internal coating for extremely smooth internal surface. This high-quality casing is recommended for stuffing whole-muscle and large-chunk products that require a premium easy-glide feature. Glide has also shown outstanding peeling results in frozen applications.
