Casing is crucial for preserving the quality of the meat in sausages. Although casing possesses barrier properties, it still requires proper storage to maintain the sausage's flavor and prevent spoilage.

So, how should casing be stored? Casing must be stored in a cool (below 25°C), dry, well-ventilated, and dark environment. Storing casing under high temperature and humid conditions can lead to sausage deformation, reduced shrinkage, changes in specifications, and ultimately, spoilage. Therefore, it is essential to store it in a dry and well-ventilated place. Typically, the shelf life for casing is only three months.

As for the cured sausages we commonly buy, it is best to refrigerate them to prevent spoilage. When refrigerated, they can be stored for over three months. If stored at room temperature, it is advisable to consume them before the expiration date.