Fibrous Casing

Classification	Code No.	Filling nozzle diameter	Color	Type	Characteristics	Application
VK	2/5	37	Plain Red thread Brown thread White Black Other	E	Generally called the EP type, which stands for Easy Peel. Used principally when making roast hams. To prevent the ham from being damaged when the meat processor's casing is peeled off, a special form of processing is used to allow easy separation of the casing interior and the meat.	Roast hams, boneless hams, and smoked cheese
	3/5	40
	41	41
	1S	47
	1	50
	1L	52
	11/2	56
	2	61
	21/2S	70
	21/2	72
	31/2	76
	4	82		WE	An EP type with improved the smooth casing interior. In addition, the rupture strength has been improved to allow use in high-speed automatic meat filling.	Raw lumber for roast hams and uncooked hams
	4L	84
	5	88
	5L	90
	51/2	92
	5F	94		V	Used for ham/sausage products where separation is not a major problem.	Bologna sausage
	5M	96
	5N	97
	6MS	100
	6S	104		G	Used with dry salami sausage products where chemical processing is provided to increase the adhesion of the casing interior to the meat. This prevents bumps in the casing and meat as salami dries, thus allowing products with gloss and delicate creases.	Dry salami/sausage
	61/2	107
	7	114
	8	124
	9	132
	10	146
	11	146
	12	171
	14	200
WISLONN	5T 51/2T 5NT 6ST 10T		Plain	E	In response to a genuine desire to contribute to gift products, we developed a product that presents a high-quality feel using fibrous casing with a minimal yarn count. Improved productivity in a broad range for high-quality gift	High-quality hams given as gifts