Fibrous casings are commonly used for dry and semi-dry sausage. Fibrous sausage casings are inedible and are made from wood cellulose (essentially paper) permeated with protein. Fibrous casings are the toughest casings produced and they are used where maximum uniformity of the finished product diameter, whether sausage or smoked meat, is desired.
Fibrous casings are extremely strong and are used to stuff sausage that is very tightly packed, as it will not break. The inside of this casing is coated with protein that allows it to shrink with the meat as it dries out. The uniformity of product stuffed in the casings make them ideal for slicing for prepackaging. Fibrous sausage casings do not require refrigeration.