In 1929, Kalle introduced the Nalo sausage casing as the first real alternative to animal-derived skins. Decades later, these seamless fibrous casings are still a mainstay in the Kalle range. The only difference today is that the sheer variety of product variations would have been unimaginable in 1929.
Nalo casings are made from cellulose obtained from wood. This material is processed through a number of steps to create viscose. The breakthrough Kalle achieved in 1929 was to pass the liquid viscose through a ring nozzle and thus create a seamless tube. The product name, Nalo, is a contraction of the German word “nahtlos”, meaning seamless. Nalo casings are usually strengthened through the addition of a special fiber paper that is similar to that used in tea bags and coffee pods. The finished product is called a “fibrous casing”.
Both the viscose and paper are made from renewable, natural materials. Kalle fibrous casings are thus a popular choice among eco-aware customers and consumers.
The Kalle range of pure viscose casings is particularly popular among traditional sausage manufacturers due to its excellent transparency and smoke permeability. Ideal for raw and cooked sausages as well as cooked hams and processed cheese, Kalle cellulose casings are available in every conceivable variant: ring, bladder or cylinder, uniform in shape or with a shaping function, and in a wide range of color tones. Kalle is the only cellulose kranz producer in the world.
The Kalle fibrous casing, on the other hand, is the standard casing for firm dry sausages, especially if a precise and stable caliber is required for slicing products. The majority of the salami used in pizzas around the world, for example, is ripened in Kalle casings.