NATURAL SAUSAGE CASINGS

HOG CASINGs

Hog casings are the traditional choice when making any type of link sausage like bratwurst, fresh Italian, kielbasa and many more.

North American hog

Appearance White to light pink in color
Strength Very strong, durable in the most strenuous settings
Whiskers Available with medium whiskers or whisker-free

Preferred for strength and durability

DANISH/GERMAN hog

Appearance Pale white in color, transparent texture
Strength Very strong, durable in the most strenuous settings
Whiskers Available with short to medium whiskers or whisker-free

Preferred for balance between appearance and durability

MEDITERRANEAN hog

Appearance White, pale golden in color
Strength Moderately strong to strong, durable in the most normal settings
Whiskers Available with short to medium whiskers or whisker-free

Preferred for their thinness and clarity which gives a characteristic snap and appearance when cooked

CHINESE hog

Appearance Translucent white in color
Strength Moderately strong, durable in the most normal settings
Whiskers Available whisker-free

Preferred for their delicate nature and flavor which impart a melt in mouth characteristic when cooked

SHEEP CASINGs

The smaller diameter of sheep casings makes are perfect for making small link sausages like breakfast sausage, hot dogs, and snack sticks.

NEW ZEALAND sheep

Appearance Pale white in color
Strength Very strong, durable in the most strenuous settings
Quality Grade Available in A, AB, and BC quality

Preferred for strength and durability

AUSTRALIA sheep

Appearance Pale white in color
Strength Very strong, durable in the most strenuous settings
Quality Grade Available in A, AB, and BC quality

Preferred for strength and durability

BEEF CASINGs

Beef rounds get their name from their characteristic round shape. They have minimal fat and are ideal for fresh, cooked or smoked sausage such as Ring Bologna, Polish, Mettwurst, Holsteiner, and Blood Sausage.

Beef middles are straight long casings that have a heavier texture wall with some fat. These casings are ideal for dry and semi-dry sausages like Salami, Liverwurst, Bologna, or Summer sausage.

BEEF ROUNDS

Appearance Fat-free, uniformed in size and shape
Strength Strong, thick-walled
Quality Grade Available in Export and Domestic quality

Preferred for use on highly automated stuffing machine, best for ring-type sausages

Beef caps & middles

Appearance Fat-free, thick-walled, good eye appeal
Strength Strong, thick-walled
Quality Grade Available in Export and Domestic quality

Preferred for traditional old world and large diameter sausages

PACKAGING

Salted/Net Pack

Strands are loosely tied together in a hank (100 yards or 90 meters) and packed three hanks to a net (unless otherwise requested). Nets are then packed in salt or brine for storage and shipping. Nets are a cost-effective method for customers who prefer the tried and true method of hand feeding casings onto the stuffing horn.

TUBED

Each finished piece of casing is sheared into a plastic tube. This allows the sausage maker to transfer the casing to the stuffing horn easier and faster. reducing change over time and worker strain. This eliminates the possibility of tangling while soaking and improves efficiency on the stuffing lines. When combined with long strand length, productivity and stuffing speed is further enhanced.

PRE-FLUSHED

Each strand of casing is pre-flushed to allow smooth filling and ease of handling. Casings are then placed in a plastic bag with brine and they are sealed-closed. This reduces the soaking time required to prepare the casings for stuffing, expediting the filling process for our customers.

RETAIL PACKS

In order to make our products available to the home sausage maker, we offer smaller quantities of casings packaged in retail packs, ready to be displayed. These are available to our wholesale customers and to the home consumer, through their retail outlets.

 
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