Salted Sheep and Goat Casing for Sausage
Product Features
Goat casings
Caliber
14/16 | 16/18 | 18/20 | 19/21 | 20/22 | 21/23 | 22/24 | 23/25 | 24/26 | 26/28 | 28/30 | Special selection |
Versions
Salted | Ready to be filled in net or bag | Soft tubes | Hard tubes |
Pre-treatment:
Before production, the Goat casings must be treated as described below. Salted Goat casings should be soaked in cold water over night. Before filling, the Goat casings ready for filling should soak in water at +30°C to +35°C for about 10 minutes again.
Hog casings
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.
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