Fibrous Casings

Fibrous casings are strong, paper-reinforced cellulose casings designed for making uniform, sliceable cured or cooked sausages—think salami, summer sausage, bologna, mortadella, pepperoni sticks, and deli-style products.

They’re popular because they:

• Hold their shape exceptionally well for a consistent diameter and a clean slice

• Have high strength for stuffing heavy, dense batters and handling during processing

• Provide controlled smoke and moisture transfer for predictable drying and smoking

• Work great for netting/clipping, hanging, and long processing cycles

• Often come pre-tied or shirred for faster production

Common options include:

• Smoke-permeable vs. smoke-impermeable (depending on whether you want smoke flavor/color)

• Protein-lined versions (for better meat adhesion and easier peeling)

• A wide range of diameters and lengths for chubs, logs, and large-format products

In short: fibrous casings are the go-to casing when you need strength, consistency, and a professional deli finish.