Edible & Non-Edible Collagen Casing
Collagen casing is made from purified collagen extracted from animal hide, and is available in two distinct families depending on how the finished product will be sold: an edible casing that stays on the sausage and is eaten along with it, and a non-edible casing that gives the sausage its shape during production and is peeled off before or after cooking. Both families share the practical advantages that made collagen popular as a natural-casing alternative: a stable, consistent diameter batch after batch, permeability to smoke and moisture during processing, a long shelf life with easy storage, and a surface that clips, knots, twists or hand-ties just like a natural casing — while giving the finished sausage a neat, market-ready appearance.
For a full technical spec sheet and samples, contact our team.
Contact usEdible casing
Our edible collagen casing types:
- Advanced — A general-purpose edible collagen casing suited to raw-cured, raw-smoked and small cooked sausages, offering a reliable balance of strength and bite.
- Asia — A lighter, more delicate edible casing developed for the thinner, more tender sausage styles common in Asian markets.
- Grill — A heat- and handling-resistant edible casing built to hold up on the grill or barbecue without splitting.
Non-edible casing
Our non-edible collagen casing types:
- OKY — A collagen casing suited to raw-smoked, raw-cured and semi-smoked sausages that need a stable caliber and good smoke penetration.
- Universal — A general-purpose non-edible casing for cooked sausages, boiled-smoked sausages, liver sausages and hams cooked in casing.
- CK — A specialized non-edible casing formulated for particular processing conditions where extra strength or specific handling is required.