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


  • 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


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

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