To preserve-old timers used crocks, put the cured soupies in and covered with olive oil- most now just brush with olive oil and vacuum seal-did not know if the salami bags are porous and the oil would leak through

Jonathon Usually we brush olive oil on the natural casing after drying and vacuum pack-should I just do the same with the fibrouse casing

Making soprasatta (soupies as we call them in coal region of NE PA.for over 40 years-usually use beef middles but tried the fiborous salami bags for about 20lbs, so far they are looking good and holding up just like a natural casing.

Use these bags for the first time to stuff soprasatta-They also held up very well to pressing

Can the salami casing(fibrous gags) be pressed after stuffing