Question: Are casing-free luncheon meats available?
About the article "Sausage", section "Casings".

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Traditionally, sausage casings were made of the cleaned intestines, or stomachs in the case of haggis and other traditional puddings.
Today, however, natural casings are often replaced by collagen, cellulose, or even plastic casings, especially in the case of industrially manufactured sausages.
Some forms of sausage, such as sliced sausage, are prepared without a casing.
Additionally, luncheon meat and sausage meat are now available without casings in tin cans and jars.
Cold cuts are precooked or cured meat, often sausages or meat loaves, that are sliced and usually served cold on sandwiches or on party trays.
They can be bought pre-sliced in vacuum packs at a supermarket or grocery store, or they can be purchased at a delicatessen or deli counter, where they might be sliced to order.
Most pre-sliced cold cuts are higher in fat, nitrates, and sodium than those that are sliced to order, as a larger exposed surface requires stronger preservatives.
In any case, the CDC (Centers for Disease Control and Prevention) advises that those over 50 reheat cold cuts to "steaming hot" 165 °F (73.9 °C) and use them within four days.
Cold cuts also may be known as lunch meats, luncheon meats, sandwich meats, cooked meats, sliced meats, cold meats and deli meats.
In Commonwealth countries and the U.K., luncheon meat refers specifically to products that can include mechanically reclaimed meat, and offal.
In British English, the terms "cold meats, cooked meats", or "sliced meats" are used instead. 
The term olive loaf can refer to two different food products.
Primarily, it is a type of meatloaf or cold cut embedded with pimento-stuffed green olives.
The luncheon meat often also contains garlic, basil or sweet peppers for additional flavor.
Olive loaf is a loaf-type luncheon meat, traditionally cooked in a loaf pan as opposed to a sausage cooked in a casing.
Higher quality olive loaf is primarily beef and pork while less expensive olive loaf contains mostly chicken or turkey.
Since most less expensive bologna is made from similar meats, and since many companies now cook olive loaf in sleeves to give it a round appearance, it is a common misconception that olive loaf is a sausage like bologna.
Olive loaf is similar to pimento loaf, the primary difference being the addition of pickles in place of olives. 
  Meat products: luncheon meats, wieners, frankfurters, minced meat products, smoked meats, smoked sausages, pates, jellied products, deep-frozen products, blood products (sausages and pudding), grill sausages, natural grill sausages  Meat: kebab, meats in marinade, ribs in marinade, refrigerated minced meat, frozen minced meat, refrigerated cuts of meat, breaded meats   
Production casing is cemented through the zone and the pay section is selectively perforated.
Gas and water are easily controlled as is sand.
The formation can be selectively stimulated and the well can be deepened.
This selection is adaptable to other completion configurations and logs are available to assist casing decisions.
Much better primary casing.
It can however cause damage to zones and needs good log interpretation.
The perforating cost can be very high.