Description
Artificial casing for cooked sausage
"Sterildarm Tripan" for products such as head cheese, blood sausage, or as a butchering bag for sausage broth. Highest caliber accuracy due to increased mechanical strength, especially for sliced meats, raw sausage, pâtés, and aspic.
Not suitable for smoking.
Available calibers :
- Ø 60 mm, length 40 cm
- Ø 90 mm, length 30 cm
- Ø 90 mm, length 50 cm
The recommended filling caliber indicates the filling diameter for which the casings are designed. Filling above or below this diameter can impair the performance of the casings.
- Soak completely submerged in lukewarm water (approx. 20°C - 30°C) for 30 minutes or in hot water (approx. 60°C - 70°C) for 5 minutes.
- Fill firmly, ensuring no air is trapped, but do not overstretch.
- Tie or clip tightly. Stippling is possible.
*Artificial casings are intended as a packaging for the product during food processing. They are not suitable for eating as they are indigestible.
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