Information
Visko Fibrous Casing 57mm (13 Meters)
Visko NET is a high quality fibrous casing made from regenerated cellulose, manufactured in Finland. This is the industry standard for producing dry cured sausages, salami, and pepperoni. The casing stands out with its exceptional mechanical strength, allowing it to withstand hard stuffing without tearing. It has a diameter of 57 mm and comes in a length of 13 meters.
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✔ Regenerated Cellulose
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✔ Perfect for Salami
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✔ Breathable & Smokable
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✔ Easy to Peel
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The cellulose material has unique breathable properties that are crucial for cured meats. It allows moisture to release slowly from the sausage for an even curing process, while also allowing beneficial smoke to penetrate the meat. The casing is "MCU" (Moisture Controlled Unit), meaning it is pre moistened to be ready for use. It is also known for its "Easy Peel" properties, making the skin easy to remove from the finished sausage.
Primarily designed for dried and cured meat sausages (salami, pepperoni), but also works excellently for cooked products like ham and cheese sausages where you want a straight and nice shape.
Features
- ✔ High Quality: European manufactured (Finland) from pure natural materials.
- ✔ User Friendly: Extremely durable and easy to handle during both filling and eating.
- ✔ Versatile: Withstands drying, smoking, and cooking.
Specifications
| Material | Regenerated Cellulose (Fibrous) |
| Caliber | 57 mm |
| Length | 13 meters (shirred) |
| Origin | Finland |
| Edible | No |
FAQ
Is the skin edible?
No, fibrous/cellulose casings are not edible. They must be peeled off before you slice the sausage.
Should the casing be soaked?
This variant is MCU (Moisture Controlled Unit) and is basically ready to use. However, if it has been stored for a long time and feels dry, you can dip it quickly in water before stuffing.
Manufacturer
The Chef