Dear Sir/Madam,
I´m looking for brine cured splits as raw material for the manufacture of edible and non edible
sausage casings based on collagen. Limed flesh splits (necks, bellies and mixtures of necks and bellies). Croupons and whole hide splits only in case of an explicit contra
and the supplier.
The flesh splits come only from bovine hides (> 20 kg fresh weight of the raw hide)
fleshed after liming. "Green fleshed" splits or cow splits will not be accepted.
Are you able to deliver this? If you are please let me know:
- How much you can deliver each month?
- What you price is?
If you have this and if you are interested to do business with us please send me an email back. I’m also sending you the quality requirements that the brine cured splits needs to have.
Thank you for you time.
Best Regards,
Andrea Miljkovic
ZEDA International
Quality Requirements
- have to have a minimum thickness of 2 mm
- have to be thoroughly fleshed
- have to be thoroughly trimmed
- have to be absolutely free of grain layer
- have to be in good optical and olfactoral condition
- have to be delivered with alkaline pH
- have to be accompanied by veterinary statement or veterinary certificate stating
that the hides come exclusively from animals slaughtered in a slaughterhouse under
veterinarian control and which, after examination (before and after slaughtering)
have been declared fit for human consumption
- must not be partially or totally tanned, nor dried out
- have to be free of foreign bodies and any kind of waste (ex. pieces of plastic foils,
gloves, knives, wood, parts of metals, rust particles, sawdust and so on)- must be treated with pure salt (sodium chloride; food-grade) to preserve them. Any
other additives which do not comply with food regulations are strictly forbidden.
- Curing in mixer, drum:
salt concentration min. 24 % related to pelt weight
time of treatment: ≥ 4 hours
- Manual curing:
salting layer by layer (appro. 10 % salt related to pelt weight).