Their primary raw material is regenerated cellulose (cellulosic hydrate reinforced with cellulose fibers), which is impregnated on both the inner and outer surfaces.
Depending on the type and method of impregnation, there are semi-permeable, impermeable, easy or harder to peel, more mold-resistant, differently stretchable (for example, for mortadella), smoke or spice-flavored, and similar variants. Their use in the meat industry is very broad, suitable for all types of sausages and salamis, including boiled, cooked, semi-durable, and durable salamis.
The advantages of cellulose casings are high mechanical strength, good shrinkage properties, suitability for smoking and curing, and a uniform caliber.
