Natural Casings
Beef Casing
ROUND CASING: Used in smoked, cooked, or cured sausages, such as calabresa, portuguesa, blumenau, among others.
MIDDLE: Used in sausages and salamis, which can be cured or smoked, such as Italian salami, Milano salami, paio, among others.
CAPS: Used in the production of capicolla, veal sausage, cooked salami, and Lebanese salami.
DRIED: Used in the production of smoked colonial sausages and salamis.
Sheep Casing
Used in fresh sausages, smoked or cured products, such as TC, loin, Vienna sausage, chicken sausage, calabresa, pork shoulder, among others.
Hog Casing
Used in fresh, smoked, or cured sausages, such as toscana, loin, pork shoulder, calabresa, cambuí, Portuguese sausage, among others.
