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Barrier Casings
| Casings | Casing Features |
|---|---|
| Victan® XMCC | For applications that require the highest level of barrier protection and extended shelf life. MORE INFO |
| Victan® C | For sausage products that will be frozen with the casing remaining on. MORE INFO |
| Victan® HD | The gold standard of polyamide-based, multilayer, cook-in casings in North America -- designed to keep sausages fresher, longer. MORE INFO |
| Victan® SLS | For sausages that are to be cooked and stripped -- this casing peels from the product cleanly and in one piece. MORE INFO |
| Victan® XSE | For use on any raw product that can be either fresh or frozen. Victan® XSE is an outstanding casing for cooked products as well. XSE can be used in either molds or rounded form. This casing possesses E-Z peel qualities for products that require no meat adhesion. No soaking is required to use this item. MORE INFO |
