For meat products demanding the ultimate in preservation, our PVDC Casings (Polyvinylidene Chloride) offer an unmatched solution. Engineered with extraordinary gas and moisture barrier properties, these casings effectively block oxygen and water vapor, significantly extending product shelf life to over 6 months without refrigeration (shelf-stable) in many applications.
PVDC casings are heat-shrinkable, conforming tightly to the product surface to eliminate air pockets and create a visually appealing, vacuum-tight package. They are ideally suited for emulsified sausages, smoked hams, dry-cured salami, and even cheese products.
They maintain the vibrant color and original flavor of the meat for extended periods, reducing oxidation and rancidity. Our casings are designed to withstand high-temperature pasteurization and sterilization processes (up to 121°C) without delamination or bursting.
Offered in a range of flat widths and thicknesses, our PVDC casings are compatible with both manual and fully automatic vacuum packaging lines.
