General: The selected small intestine of hog is the most frequently used natural casing.
Origin: The selected hog casings are either from Canadian or American animals. We are the provider of Canadian/American natural casing. Our natural casings are federally inspected and selected, to ensure the quality and consistency of Canadian/American Natural Casings meet the highest standards.
Purpose: Raw, boiled and cooked sausages: Bratwurst, fresh black pudding, ground pork sausage, Knacker, white sausage, Landjäger, Cabanossi, Lyoner, Smoked links, Italian, Jalapeno, Polish, Kielbasa, Red Hot Links, Mexican Chorizo and many other recipes.
Storage: Hog casings should be stored cool. +4°C to +8°C are ideal. All hog casings are stored in brine or covered with salt and protected from light in closed containers.
Durability: 180 days salted 60 days ready to be filled or soft tubes.
Caliber unsorted: 26/28 28/30 30/32 32/34 34/36 centimeters.
Long ends: 2 m/+ 3 m/+ 5 m/+ 8 m/+ meters.
Quality: Excellent quality (without veins).
Versions: Salted Ready to be use.
Pre-treatment: Before production, the hog casings must be treated as described below. Salted hog casings should be soaked in cold water over night. Before filling, the casings should soak in water at +30°C to +35°C for about 10 minutes again.