Victan® Smoke

For applications that involve smoked, cooked, semi-dry sausage and cold, smoked, raw sausage. It is ideal for the manufacture of meat products traditionally made in natural, collagen, fibrous, or cellulose-based casings.

Customer Applications:

• Smoked, cooked, semi-dry, and cold, smoked, raw sausage

General Benefits:

• Customized meat adhesion
• Limited, controlled weight loss
• Excellent peeling properties
• Achievement of different smoke intensity levels
• Excellent flavor and color stability during storage
• Smooth, dry, matte surface resembling natural fabrics in a selection of natural colors
• Caliber uniformity for given portion weight, casing thickness, and equipment used
• In-house graphic design and high-technology, full-color printing capabilities

Forms:

• Straight or curved, in varying thicknesses
• Long shirred strands of 1,000-1,500 meters; reels of 40-100 meters
• Cut lengths
• Clipped
• Highly compressed, shirred sticks

Diameter Range:

• Need updated information here

Approvals:

• USDA/FDA approved
• Kosher approvals available for most products
• CFIA approvals available for most products