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Hog casings
General:
The selected small intestine of hog is the most frequently used natural casing.
Origin:
The selected hog casings are either from European or Chinese animals.
Purpose:
Raw, boiled and cooked sausages: Bratwurst, Bockwurst, fresh black pudding, ground pork sausage, Knacker, white sausage, Landjäger, Cabanossi, Lyoner
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:
120 days salted
60 days ready to be filled or soft tubes
Item description:
Our European and Chinese premium hog casings are characterised by being particularly tender to the bite. We offer European hog casings with and without "beards“. The Chinese hog casings are those without "beards“.
Caliber
| 24/26 | 26/28 | 28/30 | 30/32 | 32/34 | 34/36 | 36/38 | 38/40 | 40/42 | 42/44 | 45/+ | Special selections |
Long ends
| 2 m/+ | 3 m/+ | 5 m/+ | 8 m/+ | 10 m/+ | 14 m/+ |
Quality
| AA Bockwurst quality (without veins) | A Bratwurst quality |
Versions
| Salted | Ready to be filled in net or bag | Soft tubes |
Packaging
| Drums | Buckets | Casks | E2-boxes | Cardboard boxes |
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.