Excellence in Salted Natural Casings
The rigorous Quality Control allows the supervision of each step of the manipulation process of TRIPAMA products ensuring the traceability and quality. The excellence of the whole production follows the criteria of the reference programs in food:
• GMP
• SSOP
• HACCP
The Quality Control in the two TRIPAMA units of production is inspected by the Ministry of Agriculture, Livestock and Supply of Brazil – S.I.F. 3401 and S.I.F. 4692, which enables the company to export to the European Community, Mercosur and countries of the General List.
Indicated for narrow fresh or cured sausages, hock, frankfurters and others.
Caliber:
16/18 mm
18/20 mm
20/22 mm
22/24 mm
24/26 mm
26/28 mm
28 / + mm
Used in fresh or cured sausages, Calabrese and Portuguese sausages, hock and others.
Caliber:
26/28 mm
28/30 mm
30/32 mm
32/34 mm
34/36 mm
36/38 mm
38/40 mm
40/44 mm
44 / + mm
Appropriate for Calabrese and Portuguese sausages, “paio”, salami and others.
It is classified as rounds, middles and caps.
|
Rounds Caliber: 30/34 mm 34/36 mm 36/38 mm 38/40 mm 40/43 mm 43/46 mm 46 / + mm |
Middles Caliber: 40/45 mm 45/50 mm 50/55 mm 55/60 mm 60 / + mm |
Caps Caliber: 95/ - mm 95/115 mm 115/130 mm 130 / + mm |
