Victan

Victan® XMCC can be used for applications that require the highest level of barrier protection and extended shelf life.

Victan® C can be used for sausage products that will be frozen with the casing remaining on.

Victan® HD is the gold standard of polyamide-based, multilayer, cook-in casings in North America, designed to keep sausages fresher, longer.

Victan® SLS can be used for sausages that are to be cooked and stripped, this casing peels from the product cleanly and in one piece.

Victan® XSE can be used on any raw product - including chub dog food that can be either fresh or frozen. It is an outstanding casing for cooked products as well and 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.

Victan® KB is the strongest monolayer casing with regards to diameter control. This casing performs equally well on both cooked and raw products.

Victan® P is a monolayer, nylon-based casing for cooking and stripping applications and also performs well on items cooked in molded form.

Victan® PT is a monolayer, nylon-based casing for cooking and stripping applications and can also be used for cooking.

Victan® Mold is a shrinkable and durable casing for the filling & clipping of large-diameter, cured meat logs that are cooked in molds.

Victan® Shape is a shrinkable casing well suited for D-shaped and oval products.

Victan® Tube is a cured meats in molded form.