Tripa Bovina Seca 38x40 Média Esteira Fio Longo ZD | Envoltório Natural Vila Nova Casing

<h3 data-end="526" data-start="468">&#127942; Qualidade Comprovada por Quem Entende do Assunto</h3> <h3 data-end="780" data-start="527">Com mais de 25&nbsp;anos no mercado, a&nbsp;<strong data-end="581" data-start="561">Vila Nova Casing</strong>&nbsp;&eacute; refer&ecirc;ncia nacional em tripas naturais e insumos para carnes. Nosso compromisso &eacute; com a qualidade, tradi&ccedil;&atilde;o e inova&ccedil;&atilde;o &mdash; oferecendo produtos que transformam a&ccedil;ougues e ind&uacute;strias de todo o Brasil.</h3> <h3 data-end="831" data-start="787">&#128269; Um Cl&aacute;ssico da Charcutaria Moderna</h3> <h3 data-end="1283" data-start="832">O&nbsp;<strong data-end="881" data-start="834">envolt&oacute;rio bovino seco 38x40&nbsp;m&eacute;dia&nbsp;esteira</strong>&nbsp;da Vila Nova Casing &eacute; ideal para quem busca resist&ecirc;ncia, versatilidade e uma apresenta&ccedil;&atilde;o profissional dos embutidos. Produzido com&nbsp;<strong data-end="1041" data-start="1014">tripa natural rastreada</strong>, &eacute; a escolha perfeita para lingui&ccedil;as, salames e defumados que se destacam pela apar&ecirc;ncia e sabor. Sua estrutura em&nbsp;<strong data-end="1190" data-start="1157">formato esteira com fio longo</strong>&nbsp;facilita o embutimento e reduz desperd&iacute;cios &mdash; gerando mais produtividade e menos retrabalho.</h3> <h3 data-end="1371" data-start="1285">Garanta mais agilidade na produ&ccedil;&atilde;o e produtos que encantam na vitrine e no paladar. &#127775;</h3> <h3 data-end="1409" data-start="1378">&#9989; Diferenciais do Produto:</h3> <ul data-end="1759" data-start="1410"> <li data-end="1460" data-start="1410"> <h3 data-end="1460" data-start="1412">Produzido com&nbsp;<strong data-end="1460" data-start="1426">tripa natural bovina rastreada</strong></h3> </li> <li data-end="1523" data-start="1461"> <h3 data-end="1523" data-start="1463"><strong data-end="1483" data-start="1463">Alta resist&ecirc;ncia</strong>&nbsp;durante o processo de cura e transporte</h3> </li> <li data-end="1595" data-start="1524"> <h3 data-end="1595" data-start="1526"><strong data-end="1559" data-start="1526">Formato esteira com fio longo</strong>: f&aacute;cil aplica&ccedil;&atilde;o e maior rendimento</h3> </li> <li data-end="1638" data-start="1596"> <h3 data-end="1638" data-start="1598">Excelente&nbsp;<strong data-end="1638" data-start="1608">reten&ccedil;&atilde;o de sabor e aromas</strong></h3> </li> <li data-end="1693" data-start="1639"> <h3 data-end="1693" data-start="1641">Apar&ecirc;ncia visual atrativa para exposi&ccedil;&atilde;o em vitrines</h3> </li> <li data-end="1759" data-start="1694"> <h3 data-end="1759" data-start="1696"><strong data-end="1759" data-start="1696">Ideal para salames, lingui&ccedil;as coloniais e embutidos premium</strong></h3> </li> </ul> <h3 data-end="1798" data-start="1766">&#128207; Especifica&ccedil;&otilde;es T&eacute;cnicas:</h3> <ul data-end="2062" data-start="1799"> <li data-end="1838" data-start="1799"> <h3 data-end="1838" data-start="1801"><strong data-end="1813" data-start="1801">Produto:</strong>&nbsp;Envolt&oacute;rio Bovino Seco</h3> </li> <li data-end="1864" data-start="1839"> <h3 data-end="1864" data-start="1841"><strong data-end="1853" data-start="1841">Tamanho:</strong>&nbsp;38x40&nbsp;mm</h3> </li> <li data-end="1905" data-start="1865"> <h3 data-end="1905" data-start="1867"><strong data-end="1876" data-start="1867">Tipo:</strong>&nbsp;M&eacute;dia&nbsp;&ndash; Esteira Fio Longo</h3> </li> <li data-end="1937" data-start="1906"> <h3 data-end="1937" data-start="1908"><strong data-end="1921" data-start="1908">Material:</strong>&nbsp;Tripa Natural</h3> </li> <li data-end="2009" data-start="1938"> <h3 data-end="2009" data-start="1940"><strong data-end="1954" data-start="1940">Aplica&ccedil;&atilde;o:</strong>&nbsp;Embutimento de lingui&ccedil;as, salames e produtos curados</h3> </li> <li data-end="2032" data-start="2010"> <h3 data-end="2032" data-start="2012"><strong data-end="2023" data-start="2012">Origem:</strong>&nbsp;Brasil</h3> </li> <li data-end="2062" data-start="2033"> <h3 data-end="2062" data-start="2035"><strong data-end="2045" data-start="2035">Marca:</strong>&nbsp;Vila Nova Casing</h3> </li> </ul> <h3 data-end="2104" data-start="2069">&#129309; Garantia de Compra Segura</h3> <h3 data-end="2371" data-start="2105">Produto com&nbsp;<strong data-end="2167" data-start="2117">qualidade testada e aprovada por especialistas</strong>, dispon&iacute;vel para pronta entrega. Conte com nosso suporte t&eacute;cnico e experi&ecirc;ncia de mercado para tirar d&uacute;vidas e garantir o melhor uso do produto. Na VNC,&nbsp;<strong data-end="2370" data-start="2321">voc&ecirc; compra com seguran&ccedil;a e entrega garantida</strong>.</h3> <h3 data-end="412" data-start="352"><strong>&#129504; Antes de Comprar Sua Tripa Natural, Tire Suas D&uacute;vidas:</strong></h3> <h3 data-end="447" data-start="414">&#128204; O Que &eacute; uma Tripa Natural?</h3> <h3 data-end="581" data-start="448">A tripa natural &eacute; o intestino do animal (carneiro, porco ou boi),&nbsp;<strong data-end="535" data-start="514">conservado no sal</strong>. Por ser um produto natural, pode apresentar:</h3> <ul data-end="757" data-start="582"> <li data-end="634" data-start="582"> <h3 data-end="634" data-start="584">Varia&ccedil;&otilde;es de calibre e comprimento entre os fios</h3> </li> <li data-end="662" data-start="635"> <h3 data-end="662" data-start="637">Diferen&ccedil;as na colora&ccedil;&atilde;o</h3> </li> <li data-end="709" data-start="663"> <h3 data-end="709" data-start="665">Cheiro forte (natural da parte intestinal)</h3> </li> <li data-end="757" data-start="710"> <h3 data-end="757" data-start="712">Umidade ou ressecamento (dependendo do clima)</h3> </li> </ul> <h3 data-end="870" data-start="759">&#128270;&nbsp;<strong data-end="776" data-start="762">Importante</strong>: A tripa n&atilde;o &eacute; desidratada industrialmente &mdash; o sal apenas reduz sua umidade para conserva&ccedil;&atilde;o.</h3> <h3 data-end="904" data-start="877"><strong>&#128207; Calibres Dispon&iacute;veis:</strong></h3> <div class="_tableContainer_16hzy_1"> <div class="_tableWrapper_16hzy_14 group flex w-fit flex-col-reverse" tabindex="-1"> <table class="w-fit min-w-(--thread-content-width)" data-end="1310" data-start="906"> <thead data-end="982" data-start="906"> <tr data-end="982" data-start="906"> <th data-col-size="sm" data-end="924" data-start="906"> <h3>Tipo de Tripa</h3> </th> <th data-col-size="sm" data-end="939" data-start="924"> <h3>Calibre (mm)</h3> </th> <th data-col-size="md" data-end="982" data-start="939"> <h3>Caracter&iacute;sticas</h3> </th> </tr> </thead> <tbody data-end="1310" data-start="1064"> <tr data-end="1150" data-start="1064"> <td data-col-size="sm" data-end="1083" data-start="1064"> <h3><strong data-end="1078" data-start="1066">Carneiro</strong></h3> </td> <td data-col-size="sm" data-end="1100" data-start="1083"> <h3>18 a 26</h3> </td> <td data-col-size="md" data-end="1150" data-start="1100"> <h3>As mais finas, ideais para lingui&ccedil;as delicadas</h3> </td> </tr> <tr data-end="1230" data-start="1151"> <td data-col-size="sm" data-end="1170" data-start="1151"> <h3><strong data-end="1162" data-start="1153">Porco</strong></h3> </td> <td data-col-size="sm" data-end="1187" data-start="1170"> <h3>26 a 38</h3> </td> <td data-col-size="md" data-end="1230" data-start="1187"> <h3>Intermedi&aacute;rias, boa versatilidade</h3> </td> </tr> <tr data-end="1310" data-start="1231"> <td data-col-size="sm" data-end="1250" data-start="1231"> <h3><strong data-end="1243" data-start="1233">Bovina</strong></h3> </td> <td data-col-size="sm" data-end="1267" data-start="1250"> <h3>36 a 45</h3> </td> <td data-col-size="md" data-end="1310" data-start="1267"> <h3>As mais grossas, para embutidos maiores</h3> </td> </tr> </tbody> </table> <div class="sticky end-(--thread-content-margin) h-0 self-end select-none"> <h3 class="absolute end-0 flex items-end"><span data-state="closed"><button class="bg-token-bg-primary hover:bg-token-bg-tertiary text-token-text-secondary my-1 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3.56348L17.8867 3.70606C18.031 4.04235 18.0962 4.40306 18.1289 4.80371C18.1657 5.25395 18.165 5.81091 18.165 6.5V9.33301Z"></path></svg></button></span></h3> </div> </div> </div> <h3 data-end="1537" data-start="1312">&nbsp;</h3> <h3 data-end="1537" data-start="1312">&#129514;&nbsp;<strong data-end="1340" data-start="1315">Como medir o calibre?</strong></h3> <h3 data-end="1537" data-start="1312">A medi&ccedil;&atilde;o real &eacute; feita&nbsp;<strong data-end="1395" data-start="1366">somente ap&oacute;s o enchimento</strong>, pois o sal retira &aacute;gua e reduz o di&acirc;metro da tripa. Uma tripa 20/22, por exemplo, ter&aacute; entre 2,0 cm e 2,2 cm de espessura&nbsp;<strong data-end="1536" data-start="1519">ap&oacute;s ensacada</strong>.</h3> <h3 data-end="1564" data-start="1544">&#128230; Tipos de Fios:</h3> <div class="_tableContainer_16hzy_1"> <div class="_tableWrapper_16hzy_14 group flex w-fit flex-col-reverse" tabindex="-1"> <table class="w-fit min-w-(--thread-content-width)" data-end="1794" data-start="1566"> <thead data-end="1610" data-start="1566"> <tr data-end="1610" data-start="1566"> <th data-col-size="sm" data-end="1583" data-start="1566"> <h3>Tipo de Fio</h3> </th> <th data-col-size="sm" data-end="1610" data-start="1583"> <h3>Comprimento M&eacute;dio</h3> </th> </tr> </thead> <tbody data-end="1794" data-start="1657"> <tr data-end="1702" data-start="1657"> <td data-col-size="sm" data-end="1674" data-start="1657"> <h3><strong data-end="1668" data-start="1659">Curto</strong></h3> </td> <td data-col-size="sm" data-end="1702" data-start="1674"> <h3>Menos de 2 metros</h3> </td> </tr> <tr data-end="1748" data-start="1703"> <td data-col-size="sm" data-end="1720" data-start="1703"> <h3><strong data-end="1714" data-start="1705">M&eacute;dio</strong></h3> </td> <td data-col-size="sm" data-end="1748" data-start="1720"> <h3>Entre 2 e 4 metros</h3> </td> </tr> <tr data-end="1794" data-start="1749"> <td data-col-size="sm" data-end="1766" data-start="1749"> <h3><strong data-end="1760" data-start="1751">Longo</strong></h3> </td> <td data-col-size="sm" data-end="1794" data-start="1766"> <h3>Mais de 4 metros</h3> </td> </tr> </tbody> </table> <div class="sticky end-(--thread-content-margin) h-0 self-end select-none"> <h3 class="absolute end-0 flex items-end"><span data-state="closed"><button class="bg-token-bg-primary hover:bg-token-bg-tertiary text-token-text-secondary my-1 rounded-sm p-1 transition-opacity group-[:not(:hover):not(:focus-within)]:pointer-events-none group-[:not(:hover):not(:focus-within)]:opacity-0"><svg class="icon" fill="currentColor" 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data-end="1910" data-start="1796">&nbsp;</h3> <h3 data-end="1910" data-start="1796"><strong>&#128736; Como &eacute; feita a separa&ccedil;&atilde;o?</strong></h3> <h3 data-end="1910" data-start="1796">Todo o processo &eacute;&nbsp;<strong data-end="1855" data-start="1845">manual</strong>, portanto, &eacute; normal encontrar varia&ccedil;&otilde;es no mesmo ma&ccedil;o.</h3> <h3 data-end="1956" data-start="1917">&#128167; Como Preparar Sua Tripa para Uso:</h3> <h3 data-end="1983" data-start="1958">1.&nbsp;<strong data-end="1983" data-start="1965">Remover o sal:</strong></h3> <h3 data-end="2093" data-start="1984">Lave em &aacute;gua corrente, de prefer&ecirc;ncia fria.&nbsp;<strong data-end="2066" data-start="2028">N&atilde;o use vinagre ou solu&ccedil;&otilde;es &aacute;cidas</strong>&nbsp;(isso enfraquece a tripa).</h3> <h3 data-end="2115" data-start="2095">2.&nbsp;<strong data-end="2115" data-start="2102">Hidratar:</strong></h3> <h3 data-end="2212" data-start="2116">Deixe de molho em &aacute;gua limpa por 2 a 3 horas. Para melhor resultado, pode chegar a at&eacute; 12 horas.</h3> <h3 data-end="2235" data-start="2214">3.&nbsp;<strong data-end="2235" data-start="2221">Massagear:</strong></h3> <h3 data-end="2310" data-start="2236">Massageie levemente durante o molho para garantir uma hidrata&ccedil;&atilde;o uniforme.</h3> <h3 data-end="2334" data-start="2312">4.&nbsp;<strong data-end="2334" data-start="2319">Enchimento:</strong></h3> <h3 data-end="2447" data-start="2335">Encha com a massa do embutido desejado. Evite bolhas de ar e certifique-se de que a tripa esteja bem preenchida.</h3> <h3 data-end="2472" data-start="2454">&#129482; Conserva&ccedil;&atilde;o:</h3> <ul data-end="2648" data-start="2474"> <li data-end="2543" data-start="2474"> <h3 data-end="2543" data-start="2476"><strong data-end="2489" data-start="2476">Validade:</strong>&nbsp;at&eacute; 1 ano com o sal original (n&atilde;o precisa refrigerar)</h3> </li> <li data-end="2648" data-start="2544"> <h3 data-end="2648" data-start="2546"><strong data-end="2561" data-start="2546">Ap&oacute;s lavar:</strong>&nbsp;guardar os fios&nbsp;<strong data-end="2594" data-start="2578">na geladeira</strong>, em pote com tampa, por at&eacute; 3 dias.&nbsp;<strong data-end="2647" data-start="2631">N&atilde;o congelar</strong>.</h3> </li> </ul> <h3 data-end="2704" data-start="2655">&#9888;&#65039; Cuidados Especiais com a Tripa de Carneiro:</h3> <ul data-end="2857" data-start="2706"> <li data-end="2736" data-start="2706"> <h3 data-end="2736" data-start="2708">Extremamente fina e fr&aacute;gil</h3> </li> <li data-end="2796" data-start="2737"> <h3 data-end="2796" data-start="2739">Recomendada para quem&nbsp;<strong data-end="2794" data-start="2761">j&aacute; tem experi&ecirc;ncia no ensaque</strong></h3> </li> <li data-end="2857" data-start="2797"> <h3 data-end="2857" data-start="2799">Utilize&nbsp;<strong data-end="2826" data-start="2807">funil extrafino</strong>&nbsp;(dispon&iacute;vel para ensacadeiras)</h3> </li> </ul> <h3 data-end="2908" data-start="2864"><strong>&#129385; Qual a Tripa Certa Para o Meu Produto?</strong></h3> <div class="_tableContainer_16hzy_1"> <div class="_tableWrapper_16hzy_14 group flex w-fit flex-col-reverse" tabindex="-1"> <table class="w-fit min-w-(--thread-content-width)" data-end="3372" data-start="2910"> <thead data-end="2986" data-start="2910"> <tr data-end="2986" data-start="2910"> <th data-col-size="sm" data-end="2943" data-start="2910"> <h3>Produto Final</h3> </th> <th data-col-size="sm" data-end="2986" data-start="2943"> <h3>Tripa Indicada</h3> </th> </tr> </thead> <tbody data-end="3372" data-start="3065"> <tr data-end="3141" data-start="3065"> <td data-col-size="sm" data-end="3098" data-start="3065"> <h3>Lingui&ccedil;a Toscana ou de Frango</h3> </td> <td data-col-size="sm" data-end="3141" data-start="3098"> <h3>Ovina ou Su&iacute;na</h3> </td> </tr> <tr data-end="3218" data-start="3142"> <td data-col-size="sm" data-end="3175" data-start="3142"> <h3>Lingui&ccedil;a Calabresa e Portuguesa</h3> </td> <td data-col-size="sm" data-end="3218" data-start="3175"> <h3>Bovina Salgada ou Tortuosa</h3> </td> </tr> <tr data-end="3295" data-start="3219"> <td data-col-size="sm" data-end="3252" data-start="3219"> <h3>Salames e Embutidos Curados</h3> </td> <td data-col-size="sm" data-end="3295" data-start="3252"> <h3>Bovina Reta ou Bovina Seca</h3> </td> </tr> <tr data-end="3372" data-start="3296"> <td data-col-size="sm" data-end="3329" data-start="3296"> <h3>Copa ou produtos maturados</h3> </td> <td data-col-size="sm" data-end="3372" data-start="3329"> <h3>Tripa Bovina Natural Reta</h3> </td> </tr> </tbody> </table> <div class="sticky end-(--thread-content-margin) h-0 self-end select-none"> <h3 class="absolute end-0 flex items-end"><span data-state="closed"><button class="bg-token-bg-primary hover:bg-token-bg-tertiary text-token-text-secondary my-1 rounded-sm p-1 transition-opacity group-[:not(:hover):not(:focus-within)]:pointer-events-none group-[:not(:hover):not(:focus-within)]:opacity-0"><svg class="icon" fill="currentColor" height="20" viewbox="0 0 20 20" width="20" xmlns="http://www.w3.org/2000/svg"><path d="M12.668 10.667C12.668 9.95614 12.668 9.46258 12.6367 9.0791C12.6137 8.79732 12.5758 8.60761 12.5244 8.46387L12.4688 8.33399C12.3148 8.03193 12.0803 7.77885 11.793 7.60254L11.666 7.53125C11.508 7.45087 11.2963 7.39395 10.9209 7.36328C10.5374 7.33197 10.0439 7.33203 9.33301 7.33203H6.5C5.78896 7.33203 5.29563 7.33195 4.91211 7.36328C4.63016 7.38632 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data-start="3519">&rarr; J&aacute; comprou e precisa de ajuda?</strong>&nbsp;Estamos prontos para te orientar antes do uso.</h3>