Fibrous casings are made with fiber-reinforced cellulose and are particularly popular among traditional sausage manufacturers due to high strength, precise diameters, excellent transparency and smoke permeability. They are perfectly adapted for raw and cooked sausages as well as cooked hams and processed cheese. Fibrous casings are available in every conceivable variation: ring, bladder, shirred, string tied cut lengths, capped, clipped or special sewn shapes. They are offered in a wide range of color tones.

The fibrous casing, on the other hand, is the standard casing for firm dry sausages, especially if a precise and stable caliber is required for slicing products. Caliber range 36-200mm. Fibrous casings allow moisture, air, and smoke to penetrate the casing, making it perfect for any type of bologna, cooked sausage, as well as dry(Genoa salami) or semi-dry sausage(summer sausage) and other cured sausages.
Fibrous casings can be printed with up to 8 colors on the front and back side for product branding as well as nutrition and ingredients.