To obtain quality sausages, with the best characteristics and effectively elaborated is one of the maximums of manufacturers. Ecotrip dry casings respond to this need. It goes about natural casings with unique properties that allow us to improve our productivity. We will explain some of its advantages: They are 100% natural casings. They do not need cold to be stored. Homogeneous caliber and strands without pinholes or

With the goal of the participation in the XIX Fair of the Meat Industry of Guijuelo FIC 2018, Ecotrip has launched Especta CULAR its new casing with innovative characteristics. It is a new product without fat, homogeneous and does not transmit strange flavors. This new casing is available in different calibers and its structure is adaptable to the months of curing required by the client. Ecotrip is

Beef casing is characterized by having a wider caliber and are suitable for high-quality sausage raw, cooked or cured. To make products such as blood sausage or butifarra. Its preservation is in salt and there are two types of beef casings, middles and rounds. In addition, there are beef caps that have the largest caliber of beef casings and are used for cooked and cured sausages. At

Sheep casings are casings of narrower calibers, ideal for fresh and cured sausages of small diameters. They are used to make red and white sausage, fresh sausage, Easter sausage, Bockwurst sausage, chistorra, Frankfurt sausage,

Natural hog casings for sausage production, allow to create products with a maximum quality and with the best flavor, odor and excellent texture to be able to enjoy this product. Hog casings are sold in "hanks" which is the most common unit of measure. Each hank is approximately 91 meters long. In Ecotrip we have different standarts: Ecotrip bag: conservation in brine. 2 hanks per bag. Cubes of