COLLAGEN CASING CLASSIFICATION

1. Smoked and steamed cooking casing :hot dog, BBQ,Frankfurter , Vienna Sausage and another emulsified meat sausages

2. Dried casing :suitable for dired and semi-dried sausage , beef sticks , Salami sausage and pet susage etc .

3. Fresh casing :designed for stuffing coarse grill sausages, barbecue sausage, grilled linguica and other fresh meat sausage .

4. Fry casing : Fried sausage