Fibrous Casings

Whether you produce or sell smoked, dried or fermented sausage products, our Fibrous Casings can meet your needs. Our Fibrous Casings are great for making summer sausage, pepperoni, lunch meats, and more!

Oversea DeWied offers a complete line of fibrous casings for a wide variety of sausage products:

Manufactured for smoked, dried or cooked deli products, allowing some meat adhesion
Excellent permeability for smoke penetration and moisture transmission
Ideal for bologna, salami, and summer sausage

A special inner coating allows the ready release of the casings from the meat surface after processing
Ideal for boneless hams and products where the casing is removed before slicing or packaging

The inner surface is treated for the casings to adhere to the surface of the product
Ideal for dry sausages and products that are sliced with the rind (casing) left on

Fibrous casings are available in a wide variety of sizes and packaging configurations.

Contact your Account Executive to get the best fibrous casing for needs.

In order to achieve the recommended stuffing diameter of the casing and maximize resistance to breakage, fibrous casings must be soaked in water prior to use
Minimum soaking time is 30 minutes and maximum of 8 hours in water at 80° – 100° F (27° – 38° C)
Shirred casings should be soaked for approximately 1 hour in water at 80° – 100° F (27° – 38° C)

Store in a cool, dry location away from steam pipes, hot storage areas or direct sunlight
Ideal storage temperatures are 40° to 75° F (4° to 24° C)
Keep products sealed in original cartons until ready to use
Keep stock fresh by using oldest stock first
Store containers with shipping label showing for easy identification