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Application Guide
Dried & Semi-Dried Sausages
Dried and semi-dried sausages undergo fermentation and controlled drying processes to develop complex flavors and extended shelf life. These products require casings that allow proper moisture release during drying while maintaining product integrity. Our fibrous and collagen casings are designed for these demanding applications.
Fermented with beneficial cultures
Controlled drying over days/weeks
Extended shelf life (months)
Concentrated flavor
Firm, sliceable texture
Popular Dried & Semi-Dried Sausages
Common sausage types in this category and their typical casing requirements
Salami
Italian-style dry-cured sausage with garlic and wine. Various regional styles.
Typical Calibers:
55mm65mm80mm90mm
Pepperoni
American-Italian spicy dry sausage, popular for pizza. Fine grind with red pepper.
Typical Calibers:
32mm36mm45mm
Summer Sausage
Semi-dried American sausage, smoked and tangy. Often includes cheese.
Typical Calibers:
55mm65mm80mm
Chorizo (Spanish)
Dry-cured Spanish sausage with paprika. Firm texture for slicing.
Typical Calibers:
32mm36mm45mm
Soppressata
Italian dry-cured salami with coarse grind. Traditional artisan production.
Typical Calibers:
65mm80mm90mm
Recommended Products
Our casings specifically designed for dried & semi-dried sausages
Collagen Casings
AC-FOur AC-F collagen casings work well for smaller diameter dried sausages like pepperoni and small salamis.
Learn MoreFibrous Casings
FB-MSTMoisture-proof fibrous casings for controlled drying of large diameter salamis and summer sausages.
Learn MoreProcessing Tips
- 1Use proper starter cultures for consistent fermentation
- 2Control temperature and humidity during drying (60-70°F, 75-85% RH)
- 3Allow adequate drying time (typically 30-45% weight loss)
- 4Monitor pH levels during fermentation (target 4.8-5.2)
- 5Use mold cultures for traditional white coating if desired
Quality Factors
- Proper pH development (fermentation)
- Consistent moisture loss throughout
- No case hardening (dry exterior, moist interior)
- Good slice appearance without fat smearing
- Characteristic tangy flavor development
Need Help Choosing the Right Casing?
Our technical team can help you select the best casing for your dried & semi-dried sausages production. Contact us for personalized recommendations and free samples.