Suggestion
Posted: Thu Dec 02, 2004 5:19 pm
Franco,
Could you stock collagen/fibrous casings of different sizes for making salamis and other dry cured meats?
One could buy them from a butcher wholesaler, but you gotta buy them 100 at a time.
What do you tend to use? Collagen, fibrous, or natural for dry cured meats?
Could you stock collagen/fibrous casings of different sizes for making salamis and other dry cured meats?
One could buy them from a butcher wholesaler, but you gotta buy them 100 at a time.
What do you tend to use? Collagen, fibrous, or natural for dry cured meats?