FIBROUS casings are designed for consistent mechanical strength and size consistency for dry, semi-dry, scalded and smoked cooked sausages. With graduated levels of meat adhesion, optimal curing properties and a natural appearance, Fibrous casings are ideal for a variety of applications.

Features & Benefits

  • Permeable to smoke, oxygen and water vapor, while impermeable to microorganisms
  • Adjustable treatment for easy release through high meat adhesion
  • Shirred in ready to use sticks with high breakage resistance and superior stuffing size uniformity to be used on automated stuffing machines
  • Available in customized sizes for every application
  • High quality line and solid color printing up to 8 colors provides an enhanced visual appeal of both product and brand
  • Suppression of mold growth available with optional SEC and BIO application
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Size Range
  • From 36 to 200 mm
Color Range
  • Available in a wide variety of colors (from clear, white, mahogany to black)
Finishing Formats
  • Reels, bundles, cut pieces, and shirred sticks (20M to 70M per shirred stick)
  • Non-moisturized
  • Pre-moisturized (no soaking needed)
  • SEC and BIO anti-mold treatment
  • Smoke, color or flavor transfer
  • Netted
  • From 1 to 8 colors, front and back side
Barrier Option
  • Available as F plus/IC MP® or FVP/OC MP® (internal or external barrier)

Transfer Options

Smoke Master®

Ideal for smoked sausages and hams where smoke flavor or color is transferred

Consolidated Products: Walsroder® FRO CLS and Viskase® Fibrous Smoke Master®

Color Master™

Ideal for applications in which a desired color transfers to the meat surface

Consolidated Products: Walsroder® FRO CC and Viskase® Fibrous Color Master®

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