BSM-M is special casing type designed for packing of unsmoked scalded and cooked processed meat products shaped in moulds. Outstanding flexibility ensure that casing ideally follows curves of the mould.


  • Mould shaped sausages


  • High flexibility for perfect shape
  • Good oxygen and water vapor barrier
  •  Improved UV light barrier
  • Long shelf life for packed product
  • Wrinkle free sausage surface
  • No jelly deposits due to good adhesion to meat proteins
  • Resistant to bacteria and mould growth

Caliber range

  • BSM-M is available in selected diameters. Please contact for details.

Color range

  • BSM-M is available in a selected number of color shades from our standard color-catalogue. Please contact for details.

Instructions for use:

  • Immerse the casing in water, temperature 15-25C, for minimum 45 minutes.
  • Stuff the casing 5-12% above the nominal diameter.
  • Apply the standard procedure for heat treatment and cooling.


  • Reccomended conditions: warehouse temperature 15-25C, relative humidity maximum 65%
  • BS-M casings should be stored in original package without exposure to direct sunlight and enviromental conditions.
  • Expiring date: 12 months after production date if stored properly.




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