Hog/Pork Casing

Hog casings are larger than sheep casings and can be used to prepare thicker sausages. Natural hog casings are ideal for fresh, smoked and dry sausages. Uniform size and shape allow for consistency and minimal waste. They are also strong and easy to handle, but thin enough to showcase the delicious sausage ingredients.

Casing choice is of course a matter of personal preference, but in case of uncertainty, here is our subjective guide to choosing the right casing.

Caliber

Calibers ranging from 26 mm to 51/+ mm.

• 28-30, for Saucisse de Toulouse, Butifarra Blanca, Chorizo Manchego…
• 30-32, for Bratwurst, Bauernwurst, Bockwurst, Italian Sausage, Venison Sausage, Loukaniko, Potatis Korv, Chorizo, Abruzzese, Cotechino, Saucisse de Toulouse, Morcilla Piñones, Butifarra CC atalana, Chorizo Manchego, Chorizo Criollo…
• 32-34, for Bauernwurst, Bratwurst, Chorizo, Italian Sausage, Abruzzese, Cotechino, Chorizo Riojano, Chorizo Fresco, Butifarra Catalana, Longazina de Aragòn, Chorizo Criollo…
• 34-36, for Italian Sausage, Bauernwurst, Bratwurst, Chorizo Riojano, Butifarra Catalana, Cotechino, Longaniza de Aragòn, Chorizo Fresco…
• 36-38, for Smoked Sausage, Pepperoni, Blood Sausage, Boudin, Kielbasa, Bauernwurst, Chorizo Gallego, Jabugitos, Fuet Catalan, Chorizo Fresco…
• 38-42, for Rope Sausage, Kielbasa, Rookwurst, Knockwurst, Blood Sausage, Smoked Sausage, Pepperoni, Fuet Catalan…
• 42-44, for Liverwurst, Mettwurst, Smoked Sausage, Kielbasa, Pepperoni, Rope Sausage, Fuet Catalan…

Quality

• A: the highest quality, ideal for very fine emulsion sausages, such as pork Frankfurters;
• B: for coarse emulsion sausages, such as Merguez;

Packaging

• Salted bundle: The most common finished form of casings, which preserves their elasticity and tensile strength very well.
• Dry-salted: the easiest storage option, but it requires a longer rinsing/soaking time.
• Tubed: for fast and easy placement on the stuffing horn. Easy fill and ready to use. On proline tubes or proline pipes. Each finished piece of casing is sheared into a plastic tube (flexible or rigid pipe). 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.
• Netpack: the most convenient storage option, it requires a shorter rinsing/soaking time. Strands are loosely tied together in a hank (90 meters or longer) and packed 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.