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The Partners
The 3 men that built the Fortis company into what it is today are Marco Benati, Michel de Maar and William Luppi
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New website online
At twenty years you’re a grown-up company, and when you communicate you have to do it effectively
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CHOOSING FORTIS
For twenty years now, Fortis has acted as a bridge between producers and consumers by selecting, customising and distributing natural casings for the food industry. Hog, beef, sheep and horse casings, dried tubed hog casings and artificial casings are selected through a procurement policy focused on continuous quality research and technology development. Working closely with leading, carefully selected Italian
and international producers, Fortis researches, designs and develops unique, high-quality products. The company’s ability to provide a customised offering and bespoke service will do the rest, with products tailored to suit customers’ specific needs. Choosing Fortis means choosing quality and innovation: a personalised service for large and small-scale producers of cured meats or fresh sausages.
CHOOSING FORTIS
For twenty years now, Fortis has acted as a bridge between producers and consumers by selecting, customising and distributing natural casings for the food industry. Hog, beef, sheep and horse casings, dried tubed hog casings and artificial casings are selected through a procurement policy focused on continuous quality research and technology development. Working closely with leading, carefully selected Italian
and international producers, Fortis researches, designs and develops unique, high-quality products. The company’s ability to provide a customised offering and bespoke service will do the rest, with products tailored to suit customers’ specific needs. Choosing Fortis means choosing quality and innovation: a personalised service for large and small-scale producers of cured meats or fresh sausages.
PRODUCT CATEGORIES
Natural casings
The natural casings are made from the intestinal tract of hog, beef, sheep and horses. Their shape, size and structure remain unaltered after the first stage of processing, during which casings are rinsed, degreased, cleared of mucous membranes, and salted. While this is done at the slaughterhouse, the next stage takes place in an actual “casing factory”, where a cleaned, sanitised raw material becomes a finished product through a selection and transformation process aimed at creating the perfect casing for cured meats and fresh products alike, whether handmade or produced with cutting-edge industrial techniques.
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Dried tubed hog casings
Dried tubed hog casings are natural casings to all effects, produced by leveraging the adhesive property of collagen, which strengthens their sealing lines during drying. Portions of small pig intestine are opened into sheets, washed and modelled on “moulds” of the desired shape, and allowed to dry. Dried tubed hog casings provide the same advantages as natural casings in terms of meat-to-casing binding and breathability during the drying and curing process, ensuring perfect calibre and length uniformity.
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Artificial casings
Artificial casings are obtained from processing plant-based (cellulosic) or animal fibres (beef collagen), intended for raw and cooked standardised products. Artificial casings include edible types, which are used for fresh products such as sausages.
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