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Premium Protein Casings – Made from high-quality edible collagen, ideal for professional and home sausage making For Hot & Cold Smoking – Perfect for steaming, boiling, and both hot and cold smoking processes Ideal for Small-Diameter Sausages – Suited for frankfurters, kabanos, snack sausages, and similar products Easy to Prepare – Soak for 15 minutes in a 10–15% salt solution (½ glass of salt per 1 litre of water) at approx. 20°C before filling Excellent Permeability – Ensures great smoke and steam penetration for enhanced flavour, aroma and appearance