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Natural
Casings come from the processing
of small and large intestine. Animals
to be slaughtered derive from the following
species: cattle, horses and related
animals, sheep, goats and pigs. Natural
casings may even come from the processing
of other parts of the animals such as
cattle or pigs' bladders.
They are to become food and shall be
used as external housings to produce
both cooked and raw sausages. |
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Natural
casings are normally chosen to
produce sausages for the following
qualitative characteristics: |
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- They
easily adhere to sausage meat.
- Their porosity or permeability allows gas exchange
in the mixture while drying or seasoning.
- They facilitate smoking deep penetration
- They have excellent elasticity characteristics
and are traction resistant; which are particularly
important for an efficient production.
- Elasticity allows natural casings to increase
or decrease the volume of the mixture while cooking
or seasoning and resist to centrifugal pressures
while making sausages.
- The excellent traction resistance lead to high
production results.
- With the use of natural casings the taste of sausages
is not going to be influenced by other flavourings.
- Sausages made with natural casings are always
soft and appetizing.
- Their osmotic quality allows good cooking with
a melting pot of tastes and flavourings.
- Variety and irregular shape of natural casings
represent an appetizing and genuine aspect of the
finished products.
- In the past and nowadays the term "NATURAL"
has always influenced consumers' decisions. |
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Natural casing is particularly suitable to be used
in high quality groceries with DOP trademark (controlled
origin denomination) and IGP (protected geographical
indication) as it complies with the necessary characteristics
for these products and namely: it is natural and
respects tradition and historicity.
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