Casing Guide
Salami can be dry, fermented, semi dry, or cooked, and each style performs best in a different casing. This guide compares fibrous, collagen, natural, and plastic casings so you can choose the right one for your salami.
The right salami casing depends on the style. For dry and semi dry salami made at scale, fibrous casings are the most widely used choice because they are strong, dimensionally stable, and well suited to long drying. For a traditional look, natural beef middles or hog casings are the classic option. Large caliber collagen casings offer a peelable alternative for dry fermented salami, and plastic casings suit cooked salami that does not need smoke.
| Casing | Best for | Edible? | Notes |
|---|---|---|---|
| Fibrous | Hard salami, Genoa, sopressata, Calabrese, Italian dry salami, cotto salami, beef salami, cervelat, pepperoni | No, removed before eating | Strong and dimensionally stable, good smoke permeability. Clear, mahogany, and red. Available in protein coated, regular, and peelable grades |
| Large caliber collagen | Genoa, soppressata, hard salami, pepperoni, Calabrese, finocchiona, nduja, Spanish chorizo, Felino, cotto salami | No, peeled off | 35 to 134 mm. Good meat cling through maturing and cooking. Shirred or cut pieces |
| Natural beef middles | Dry and cooked salami, sopressata, liverwurst, bologna | Yes | Typically 50 to 65+ mm. Traditional appearance |
| Natural hog casings | Pepperoni, dry sausages, smaller salami, chorizo | Yes | Natural bite and snap. Excellent smoke permeability |
| Plastic | Cooked salami and cooked beef salami | No | Strong oxygen, moisture, and UV barrier; not for products that need smoke |
| Hukki shirred | Dry salami in classic, hitch, honeycomb, and net styles | See product page | Shirred casings for efficient dry salami production |
The sizes and pairings above are common industry choices, not strict rules. Call 201-939-3335 to confirm availability for your size.
Dry and fermented salami loses a significant amount of moisture over weeks of drying, so the casing must be permeable and must shrink with the product. Fibrous, large caliber collagen, natural beef middles, and natural hog casings are all used for dry salami.
Cooked salami is cooked in the casing, so the casing must tolerate heat and hold its shape. Fibrous, large caliber collagen, and plastic casings are all common. Choose plastic only when you do not need smoke penetration.
Fibrous casings come in three grades that control how firmly the casing adheres to the finished salami.
For help sizing, see our fibrous casing sizing guide. For smoked salami, read the smokehouse casings guide.
If you want a herb and spice crust on the outside of your salami, our spice coated casings apply it directly during processing. Casings can also be custom printed with your brand. Printed casings have minimum quantities and longer lead times, so call us to discuss your project.
Tell us the style of salami, your target finished diameter, and whether you stuff by hand or on an automatic line, and we will recommend a casing. Request a free quote, call 201-939-3335, or use our sizing consultation.
Contact Globe Casings Inc. for pricing, availability, and expert guidance.
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