• Manufactured for smoke or dried deli products.
  • Excellent permeability for smoke penetration and moisture evaporation.
  • Ideal for bologna, salami and summer sausage.


  • Special inner coating.
  • Allows ready release of casings from meat surface after processing.
  • Ideal for boneless hams and products where casing is removed before slicing or packaging.

Meat Cling

  • Inner surface is treated.
  • Casings adhere to surface of the product.
  • Ideal for dry sausages and products that are sliced with casings attached.


  • Summer sausage
  • Pepperoni
  • Salami
  • Lunch meats
  • Hams

DeWied Products


DeWied Homepack™

  • Includes 10 pieces, 20″ long.
  • For the sausage enthusiast.

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Product Diameter
Regular 42 198mm
Peelable 42 198mm
Meat cling 42 164mm

Custom printing up to 5 colors front and back is available for all DeWied fibrous casings. DeWied can produce sizes according to customer requirements given adequate volume commitments.

Put Ups

  • Reels
  • Cut pieces
  • Cut and tied
  • Cut and safety tied
  • Cut and clipped
  • Shirred

Preparation & Storage

How to Use

  • Soak in water before using to provide adequate flexibility and increased breakage resistance during stuffing.
  • Soak a minimum of 30 minutes and maximum of 8 hours in water at 80º–100º F (27º–38º C).
  • Soak shirred casings approximately 1 hour in water at 80º–100º F (27º–38º C).

Storage and Handling

  • Store in cool, dry place away from steam pipes, hot storage areas or direct sunlight.
  • Best storage temperatures are 40º–75º F (4º–24º C).
  • Keep sealed in original containers until ready to use.
  • Keep stock fresh by using oldest stock first.
  • Store containers with shipping label showing.