Casing Guide
Pepperoni is made as thin sticks and as larger logs for slicing, and the best casing depends on the diameter and the finish you want. This guide compares fibrous, cellulose, collagen, and natural hog casings for pepperoni.
For most pepperoni, the best choice is a fibrous casing, which is used for both large and small diameter pepperoni. For pepperoni sticks and snack style pepperoni, a small caliber cellulose casing gives a clean, peel-off stick. If you want a natural casing, hog casings in the 35 to 44 mm range are the traditional choice, and large caliber collagen is a peelable alternative for bigger diameters.
| Casing | Edible? | Size range | Best for | Notes |
|---|---|---|---|---|
| Fibrous | No, removed before eating | 38+ sizes | Large and small diameter pepperoni | Strong and dimensionally stable, good smoke permeability. Clear, mahogany, and red |
| Small caliber cellulose | No, peeled off | 12 to 44 mm | Pepperoni sticks and skinless pepperoni | Consistent caliber, peels cleanly. Stuff directly, no soaking |
| Large caliber collagen | No, peeled off | 35 to 134 mm | Pepperoni in larger diameters | Seamless, good meat cling and good peelability. Shirred, cut pieces, or reels |
| Natural hog casings | Yes | 35 to 44 mm, common for pepperoni | Traditional natural pepperoni | Natural bite and excellent smoke permeability. Soak before stuffing |
The sizes and pairings above are common industry choices, not strict rules. Call 201-939-3335 to confirm availability for your size.
Pepperoni is made in a wide range of diameters, from thin sticks to larger logs for slicing. Choose the casing by your finished stuffing diameter. For small sticks and snack style pepperoni, small caliber cellulose and natural hog casings are common choices. For larger logs that will be sliced, fibrous and large caliber collagen casings cover the larger diameters.
Our fibrous casing sizing guide explains how to size by stuffing diameter, and our specialists can help through a free sizing consultation.
Pepperoni loses moisture as it dries, so the casing must be permeable and must keep up with the shrinking product. For smoked pepperoni, read our smokehouse casings guide, and if casings are splitting or separating, see why casings burst.
Fibrous and other casings can be custom printed with your brand, with minimum quantities and longer lead times for printed casings. Finished pepperoni is commonly packed in shrink bags or vacuum pouches. Request a free quote or call 201-939-3335.
Contact Globe Casings Inc. for pricing, availability, and expert guidance.
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