Natural/Clear Fibrous casing for making larger salami like Sopressata. These skins provide an end product with an easy peel coating. Do not eat fibrous casings.
* 75mm Diameter. 480mm Long.
* Tied with string for hanging
* Other styles, colours and sizes available to order please contact us for details.
When using fibrous salami and sausage casings you simply soak them in water for 30 minutes to an hour prior to use.
IMPORTANT:Making salami and other dry aged or air-dried meats requires significant care, diligence and responsibility. Results can vary significantly and can potentially not be safe for consumption due to various factors such as method of production, quality of meat, cleanliness of equipment and working environment, drying conditions, molds and general hygiene. Smoked and Cured Pty Ltd will not be held responsible for the outcome of meat products made by our customers. We recommend to always follow a trusted recipe precisely.