Casing Guide
Choosing the right casing type is one of the most important decisions a meat processor makes. Each casing category has distinct properties, advantages, and limitations. This guide breaks down the key differences so you can match the right casing to your product and process.
The three primary casing categories used in commercial sausage production are natural casings, collagen casings, and fibrous casings. Each is manufactured differently, performs differently in the smokehouse and kitchen, and produces a different eating experience in the final product.
Natural casings are derived from the cleaned intestines of hogs, sheep, or beef cattle. They are the oldest form of sausage casing and remain the gold standard for eating quality, providing the classic "snap" and tenderness that consumers associate with traditional sausage.
Fresh pork sausage, bratwurst, Italian sausage, kielbasa, breakfast links, ring bologna, coppa, and any product where traditional eating quality is a priority.
Globe stocks natural hog casings, sheep casings, and beef casings (rounds, middles, and bungs). View natural casing products →
Collagen casings are manufactured from beef hide collagen and are designed to closely mimic the eating quality of natural casings while providing the dimensional consistency of an engineered product. They are available in edible and non edible (strippable) grades.
High volume fresh sausage production, snack sticks, hot dogs and frankfurters, bratwurst, and any application where consistent diameter and automated production compatibility are important.
Fibrous casings are manufactured from a cellulose fiber matrix and provide a non edible casing with excellent dimensional stability and smoke permeability. They are the industry standard for summer sausage, bologna, salami, and deli loaf products.
Summer sausage, bologna, hard salami, pepperoni (large format), deli ham and turkey loaf, liver sausage, and all products that are sliced before consumption.
| Property | Natural | Collagen | Fibrous |
|---|---|---|---|
| Edible | Yes | Edible or non edible grades | No |
| Consistent Diameter | No, natural variation | Yes | Yes |
| Smoke Permeability | Excellent | Good | Excellent |
| Automated Line Compatible | Limited | Yes | Yes |
| Eating Quality | Best | Very good | N/A, sliced product |
| Shelf Life (unused) | Months (in brine) | 12–24 months dry | 12–24 months dry |
| Typical Applications | Fresh links, ring sausage | Links, snack sticks, franks | Summer sausage, bologna, deli loaf |
💡 Still not sure which casing type is right for your product? Call Globe Casings at 201-939-3335. Our product specialists can guide you through the selection process in a single conversation.
Have questions about casings for your specific product? Our specialists are ready to help.
Contact Globe Casings Inc. for pricing, availability, and expert guidance.
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