We are a company born in Mexico with very valuable personnel, full of knowledge in our field. We know the commitment and knowledge that is required to meet the needs of the market in America, so we have trained staff to provide the best service at the international level.
To offer the best price of the market guaranteeing the maximum quality with an efficient service to our clients and distributors.
Develop the best distribution system to satisfy the need of urgency of the product to our customers, ensuring the best logistics that can exist.
The collagen is part of the connective tissue of the animal species, it is made up of protein fibers whose main function is to protect and maintain different muscle structures. It is the most abundant protein in vertebrates and has been used in different industries such as cosmetics, pharmaceuticals and food. The use of collagen to sausage meat arises from the need to have a more practical alternative when it comes to manageability, resistance, adaption to the product and durability, giving it a better appearance for the consumer, in addition to being digestible due to its fibrous protein structure, among other properties.
At the beginning of time, the process of making sausages was by only using natural casings from the viscera of pigs, sheep, cow, goat or horse to sausage meat.
In the early 20th century in the meat industry, the processes were progressively automatized to raise their final production, so we sought to use casings of artificial origin that could be produced on a larger scale and with adequate characteristics.
The collagen casings from the hides (skins) on the cows were converted into tubular forms for sausages.
The variety of sizes, the adaption to the product and process, its comfortable preservation and sterility made it a competitor with too many advantages over the natural casings.
Edible casings for cooking or smoking are made from high animal collagen quality and are made for different types of production:
- Smoke or steam
- Dry
- Fresh
We produce 16 types of collagen sizes: 16mm, 17mm, 18mm, 19mm, 20mm, 21mm, 22mm, 23mm, 24mm, 25mm, 26mm, 28mm, 30mm, 32mm, 33mm y 34mm.
- Color: Natural light brown color, without mold, without fading.
- Morphology: Tubular without glue, uniform thickness.
- Se puede utilizar la máquina automática de llenado (Handan Townsend).
- Diámetro: El diámetro del tubo es 1 mm más pequeño que el diámetro interior de la carcasa.
- El diámetro de la salchicha después del embutido es 0-1 mm más grande que el calibre de la envoltura original.
- Good resistance.
- Good breathability.
- Water permeable.
- Veterinary Certificate
- Quality Certificate
- Sanitary Certificate
- Certificate of Origin
- Certificate of Authenticity
Shirred Packaging (Tubular Appearance, Length about 230mm).
They can be use for all kinds of sausages that are going to be cooked (fried or steaming) or grilled. Such as: Sausage, Chorizo, Chistorra, Longaniza, among others.
It can be used with the automatic filing machine (Handman Townson).
Diameter: The diameter of the tube is 1 mm smaller than the internal diameter of the casing.
The diameter of the sausage after stuffing is 0-1 mm larger than the size of the original casing. Note: Our casing is 1mm larger than other brands because we identify the diameter before stuffing and other brands identify the diameter after stuffing.
-The collagen casings work with different types of machines and tubes which have to be in optimal conditions of use to obtain the desired result. .
-The product is ready to be used.
-The tubes and the hands of the operator must be dry.
-The casing must be put into the tube of the machine on the side that is not the knot.
-The length to be given to each product during filing must be determined.
-Once the product is stuffed, the cooking temperature must not be above 78°C.
-Continue with the cooling and packing process.
-Store unused casings in sealed containers to prevent drying or wetting.
Monterrey, Nuevo León, México.
81-1800-1893
81-1682-50-39