The company is characterized by a closed-loop production cycle: from collecting intestine products
from slaughterhouses, cleaning, selecting, processing, packaging - till delivery to our clients.
We perform every stage of the production process by ourselves, using the best EU practices,
modern equipment and hand-processing technologies
We do our best in order to provide our customers with products of the highest quality,
whose health properties are flawless.
Manufacturing process is carried out in compliance with all veterinary and sanitary standards. Professionalism of our technologists, modern equipment and high manufacturing standards guarantee safety and quality of our products.
I.N.C.A. NORDFISH Sh.p.k has been taking up intense development and modernization initiatives since 2007.
A significant amount of our profit is regularly reinvested in the purchasing of modern and technological equipment.
As a result, the company increases volume of products yearly.
Clients prefer product and services s under the brand the trade mark 'INCA: Natural Casings' due to caring of quality, using the modern technology of processing and delivery of the products, as well as the professionalism of the best specialists of I.N.C.A. NORDFISH Sh.p.k.
Intestine products, which are produced under the trademark 'INCA: Natural Casing', comply with quality system requirements of ISO 9001:2008 Standards and HACCP.
Product certification according to ISO 9001: 2008 and HACCP indicates high quality of the products under the trade mark 'INCA: Natural Casings' for clients
Clients prefer product and services s under the brand the trade mark 'INCA: Natural Casings' due to caring of quality, using the modern technology of processing and delivery of the products, as well as the professionalism of the best specialists of I.N.C.A. NORDFISH Sh.p.k.
The casings are prepared for the removal of manure, mucosca (raw
material for the anticoagulant 'heparin') and any undesirable elements
such as fat, threads and animal fluids. This removal, facilitated in a
series of both hot and cold water soaks, is accomplished by machine
crushing under close 'hands-on/eyes-on' scrutiny. During the cleaning
process the actual structure of the natural casing is not altered, nor during
the subsequent curing and final preservation using salt as preservative
agent (either dry-salted or in saturated brine).
At selection the calibre, length per strand and quality (e.g. holes)
of the natural casings is determined. To assess this, casings are
filled with water (small ruminant, hog) or air (ruminant).
After selection, all casings are carefully measured, either by
machine or by hand. The casings are sorted into various
grades and diameters. The calibre is measured with an electronic
instrument, a calibre block. The selection process is dictated
by such factors as: type of animal, and criteria set by the casing
processor and ultimately the sausage producers.
The main purpose of the salting and curing process is to reduce
the water content in the natural casings and replace it by a high salt
concentration. Casings may be salted by hand or with a machine.
The bundles of casings may then be left to drain overnight or
be centrifuged (dry salting), or directly packed in a container
with salt-water brine (slush salting). For dry salting the bundles
are shaken to remove salt after curing, and then they are
thoroughly rubbed with salt until they absorb the maximum quantity of salt.
After selection and grading, the natural casings are re-packed
as bundles in dry salt or saturated brine. Alternatively, natural
casings can also be shirred manually or mechanically as
individual strands on plastic flexible tubes or rigid pipes
and packed in saturated brine. This facilitates sausage production
as the casings can now be loaded directly onto the sausage filling
horn without further handling by the sausage producer.
