Uniformity

Collagen casing PBC casing is made of collagen derived from animal hides. In most cases, it is edible, however, there arealso inedible versions.Meat processors consider collagen to be one of the best sausage casings on the market because it is safe to eat, it’sdigestible and is easy to use. There’s no soaking required or bundles to untangle before use. Because it’s synthetic,casing manufacturers can extrude it to the exact size needed, for excellent portion control and and reduced waste.

Air Permeability

Collagen casing PBC allow air to circulate around the sausage during the curing process, which helps improve the flavor and texture of the final product.

Easy Handling

Collagen casing PCS are easier to handle than natural casings, as they are less fragile and more resistant. This can make the filling process faster and more efficient.

Eco-Friendly

Using collagen casing PBC to make sausages can be more Eco-friendly than using artificial casings, as they are biodegradable and compostable.

Shelf Life
The shelf life is 3 years under the condition of the transportation and storage conditions and its original package.