Traditional collagen sausage casings
With 40+ years of experience on the international market, we supply the collagen casings produced by Fabios S.A, which guarantee certified quality and durability (ISO 22000 – ISO 9001 – ISO 14001 – HALAL) and are suitable for sausages and cured meats such as salami, sausages, cotechino,soppressata, mortadella, capocollo, culatello, coppa, pancetta and cotechino .
Tecno Brianza is the sole Italian supplier of Fabios casings and makes sure that all the products distributed on the Italian territory comply with current regulations.
Contact us for more information or for a quote for the supply of casings.
Collagen sausage casings
Collagen sausage casings
Collagen casings (FJ/FJF) with collagen film for smoked sausages or cured meat.
Collagen film casings
Collagen film casings
Customised casings for cured meats and sausages, available sewn, trimmed, tied or pre-clipped.
Ring casings
How casings are made
Casings are made of top-quality collagen fibre sourced from controlled farms, carefully selected and chemically treated before the introduction of natural additives to obtain collagen pastes with different colours and characteristics.
Once a collagen paste is obtained, the casing is given the shape, colour and calibre required by the client, and the process ends with a drying and heat treatment phase.
Fabios casings are traceable throughout all production phases, from the arrival of raw materials down to the finished product.
Contact us to receive further information on the use and application of collagen casings.
Casing application method
Soaking
Casings must be soaked in a 10-15% salt solution for 15 minutes at a temperature of 20 ± 5°C. In case of ring casings, the temperature of the solution must be 25 ± 5°C.
– in case of shirred casings, the soaking time must be prolonged by approximately 5 minutes;
– no soaking is required for ready-to-use and edible casings.
The whole casing must be submerged in water during soaking
Filling
Casings can be filled using machines suitable to your technological requirements manufactured by FABIOS (manual and automatic filling machines).
Remember to use the fillings recommended for the casing type and calibre.
clipping or tying
FABIOS casings are suitable for clipping on automatic machines. Automatic machines are the preferred choice for the clipping of collagen casings.
– the thickness of the clip must be chosen properly;
– casings may be tied by hand.
Heat treatment
– In case of FG, FC casings, the maximum scalding temperature is 75°C and the maximum smoking temperature is – 90°C;
– in case of FGR, FGL casings, the maximum cold smoke temperature is 40°C.
Cooling or curing
The meat must be cooled immediately once the steaming or smoking process is over. Cooling must obtain an optimal temperature for the product.
In case of cold-smoked FGR and FGL casings, the meat must be subjected to curing.
