Graduated Meat Cling

Meat cling

Perfect peeling

Dry sausage, semi-dry sausages, cooked and fresh cured sausages make different demands on meat cling. For different recipes, maturation times and maturation conditions, Walsroder always has the appropriate impregnation available so that the sausage can be peeled optimally, both by hand and by machine.

Walsroder modular system

Practice-oriented and graduated

Choosing the right impregnation from the Walsroder modular system guarantees residue-free peeling without separation or oil drops on the sausage surface.