NB Casing
with high strength.

Edible collagen casing for making smoked sausages and products subject to humid cooking.

Suitable for frying or grilling.

Cooked and smoked products can be heated in boiling water.

Technical specifications:


From 17 to 32 (see the table below). For other calibers ask for availability.


Straight shirred stick.




000 Natural / 100 Red / 200 Yellow / 250 Yellow smoke / 300 Smoke / 400 Dark smoke.


10,67m(35 ft).

12,2m(40 ft).

15m(50 ft).

18,28m(60 ft).

21,4m(70 ft).


Corrugated cardboard box with individual boxes of sticks, packed in polyethylene and vacuum-packed for the maximum conservation of the humidity until use.
The sticks are wrapped in a plastic food lamina, making it easier to load them into the automatic sausage-making machine.

Designation and labelling

Name of product with its batch number and the mandatory texts according to EC regulations.
Total traceability guaranteed from the batch number.

Transport and distribution

With wooden pallet protected with retractile film and own identification.

Instructions and use:

Sausage filling

"Ready to use" casing.
No need to soak before stuffing.
It is recommended that the surfaces in contact with the casing are clean and dry.
Do not overfill: maximum of 1 mm over the nominal calibre.
Handle the stick of casing without deforming it and maintaining the humidity of the casing.


Store in a cool and dry place.
Avoid exposure to direct sunlight and extremely humid places.
Once the box is open, keep the casing in its original packaging hermetically closed to conserve the humidity.
Best before 2 years from the production date or 1 year for coloured casing.


It is recommended not to pass 78°C (in the oven).

Recommended filling tubes:


17 18 19 20 21 22 23 24 25 26 27 28 30 32 34 36 38

Lay-flat (mm)

25 26,5 28 29 30 31 33 35 35,5 36 38 40 41,5 43,5 46 48 50

Horn size (mm)

9/10 10 11 11 12 12 13 13 13/14 14 15/16 16 16 19 19 22 22