FG  / FGR/FGRi inedible collagen casings are the most popular types of casings manufactured by FABIOS. They are recommended for the production of boiled and cured semi-dry salamis, baked salamis, double-cured or raw-dry salamis.

Being made of high quality bovine collagen, they are the perfect alternative to natural guts, or when one wants to obtain natural-looking products. Since they are mechanically resistant and easily peelable, they allow better productivity as they may be used on automatic stuffing machines. They also significantly reduce losses during heat treatment processes, as compared to natural casings.

Characteristics of traditional Fabios casings:

• attractive natural-looking product
• may be stuffed on automatic machines with double clamping
• are permeable to smoke and water vapor
• excellent diameter continuance
• during the curing stage they acquire a specific “smoky” appearance
• efficient in production
• are cost-effective given their low price
• are biodegradable

Types:

The range of Traditional Collagen Casings includes:

You may choose the best type depending on its application. Please refer to the technical datasheets.

Colors: they are available both in the neutral version and in a wide variety of colors to satisfy the producers’ needs.

Forms of presentation:
They may be delivered as:

• Rolls
• Shirred sticks
• Expres shirred sticks
• Precut pieces, clamped or tied together at one end

Several options available depending on the assortment.
Several diameters available depending on the assortment.

Storage
Casings should be stored in well ventilated areas, away from heating sources, at temperatures of 5-25°C.
The shelf life is 18 months.