This is a natural dried salami casing used for producing soppressata (for more information on producing soppressata see our Secrets in Salami book for in depth information on processing and curing) – this casing can also be used for general salami production. The casings have been commercially dried to naturally preserve them prior to use. One end of the casing has been moulded making filling easier, as well as giving it a traditional ‘sock’ aesthetic. This salami casing is ideal for producing a medium sized product, equivalent to XXLarge sized salami after drying and curing has finished (When sliced, one piece would approx. cover a bread base in a sandwich). This casing can also be used for cured meats such as rolled pancetta, bresaoa, cappocolo, coppa and others. This is a natural animal product and each individual casing comes with a moulded, sealed end for easy filling. These salami casings are also flavourless and can be easily stored in a standard food safe container. Salami making couldn’t be any easier when using these casings. *It is not recommended that you use this casing for producing fresh sausages Directions for use Submerse each casing in cool water or wine until soft, slide the casing on to your filling funnel ready to fill. Easy to use Easy to store Moulded, sealed end for a traditional aesthetic Equivalent to size #120 (diameter) casing Pre-cut lengths 50cm Sold individually Pack of 5 & 20 pieces also available Use for all meat types For maximum benefits, we recommend using a Salami Pricker, Curing Net and a Netting Tube in conjunction with this product. See table below for general advice on what sizes will suit your needs. CASING SIZE REC. NET SIZE REC.TUBE SIZE Cacciatore #10/12 #86 Small #10/12 #86 Medium #14 #96 Large #18 #106 X-Large #24 #125 *The table above is a general sizing guideline only. Bulk buy discount available for this product.
