Carnivore Collective Fibrous Salami Casings

Using Fibrous casings is sometimes the best and only way to make a truly uniform, consistent and unique salami or sausage is to use a fibrous casing. While not edible, they produce the same consistent diameter and are made from a fibrous material which can be stuffed tightly and with minimal air pockets. The Carnivore Collective Fibrous Casings are sold in packs of 10.

• Made in Spain
• Ideal for natural maturing salamis and cooked sausages or prolonged cooking processes.
• Casing should be soaked in a warm water solution for 20-30minutes prior to filling.
• Cooking temperature up to 78 degrees.
• Packs are sold in quantities of 10, not individually

Shelf life:12 month shelf life after shipping = Store cool and dry, protect from frost and direct sunlight