- Traditional casings refer to the outer-coverings of animal organs, such as the intestines or bladder. The casing can be of various lengths, sizes and thicknesses, and greatly affects the aging potential of meat inside. Casings may also be made of synthetic materials, such as collagen. Natural casing are completely edible (although some people do not enjoy the tough or chewy consistency that they may impart), but we highly recommend removing synthetic casings before eating cured meat
- Casings are defined as soft cylindrical containers used to be filled with sausage mix. Casings can be of natural origin or industrially manufactured (artificial). Natural casings are obtained by special treatment of animal intestines derived from slaughtering. Manufactured artificial casings are made of cellulose, collagen or synthetic materials.
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