All Viscofan polyamide casings are characterized by high mechanical strength and resistance during machine filling with high speed, high barrier properties, excellent properties of shrinkage in scope and length, excellent controlled scraping from a product. All polyamide casings are available in different calibers and primary colors.

A print can be applied to all types of Viscofan Polyamide casings as a partial imprint on the base color of the casing or as a full color print on the white color of the casing. Printing is performed in high resolution with a maximum of 8 + 8 colors.

Faser or cellulose casings are available in several different calibers, colors and levels of adhesion to ground depending on the type of product for which it is applied.Faser or cellulose casings are available in several different calibers, colors and levels of adhesion to ground depending on the type of product for which it is applied. Basically there are two basic types of faser casings according to product types: faser casings for fermented salami (Tee salami, Srijemska salami etc) and faser casings for semi-durable and smoked products and hams (Vienna, Krakovskaya, Summer, Tourist, smoked ham etc.).

Printing can be applied to all kinds of faser casings for different applications (Winter wrap with mold imitation) or different multi-color print according to user's request.

Viscofan edible collagen casings can be curved (SCC, NCC) and flat (NDX) available in different calibres and are intended for different products. For the production of fresh grill sausages or fermented sausages in a small caliber can be used curved casings or flat casings (NDX - F, Colfan F, NDX-LC, TWL isl.). For the production of cooked smoked sausage in a small caliber such as Wiener, Debreziner, traditional sausages etc., may be used curved edible casings (SCC NCC) or flat edible casings (NDX, NDX-LC, NDC, NDC-D, etc.- NDCM).

Viscofan nonnedible collagen casings are available in different calibers, colors and shapes (such as flat and curved casing), and different modes of conversion (cut and tied, shirred, shirred RTS, etc.), and are suitable for filling of flat fermented salami as Tea or Srijemska (R2L-D, KOKO-R), curved fermented  salami such as Suđuk (R2L-D-KD) or cooked and smoked flat products such as Vienna salami or Turist (EWD, SIZE, WHOLE L) or cooked or baked and smoked curved products such as Jeger (EWD-KD, KD).

Viscofan cellulose casings are intended primarily for stuffing cooked sausages on automatic lines with high-speed filling. They are characterized by high mechanical strength, calibration stability, easy peeling. They are manufactured in different calibrations and conversions as well as in different lengths.

Viscofan collagen foil is available as a roll of various widths (380 mm, 470 mm, 570 mm) in lengths of 50 or 100 m or shirred together with elastic net (COFFI NET) or non-elastic net (COFFI NET - TCN).
It is intended for filling durable products such as Buđola and baked or cooked and smoked hams. It is characterized by very fine structure and in contact with meat almost completely merges with the structure of the product.