Laminated, or pasted, casings are made by fusing pieces of casings together over a mold and allowed to dry. This allows for any size caliber to be made, and also utilizes all the trim pieces at the manufacturing plants. While natural casing is preferable for dry and semi-dry sausage by most producers, with the air dried natural casings, you can achieve a better smoke penetration and excellent peel-ability.
Laminated casings are 100% natural casings that are air dried. There are no binders nor added ingredients to making them or the process.
These casings are made of sheep casing alone, and great for those not looking for a pork based product.