Summer sausage/salami slicing with casing still on?

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Master of the Pit
Original poster
OTBS Member
SMF Premier Member
Nov 3, 2013
Massapequa, NY (Long Island)
I just recently finished a salami and a kielbasa chub in non edible fibrous casings. I was just wondering why people slice with the casings still on before vacuum packing or storing. Is it just for presentation purposes? Just curious as I have seen it a bunch of times.


I managed a Grocery Deli Dept and we always removed the casing before slicing. NOTHING worse than biting into a sandwich and getting a mouthful of inedible stings. It's 10X more hassle to remove the casing after slicing thin. The slices shred or fall apart. If slicing 1/4" it don't really matter when you remove the casing. Keep the meat cold, peel and slice as desired...JJ
Last edited:
Thanks guys!  Forgot to take pictures but I sliced up the salami and the kielbasa loaf last night. Sliced some thin for cold cuts and some thick to eat with cheese and crackers. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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