Hog Casings, Tubed or Preflushed
Whisker-free, 90 meters/hank
| Casings | Middles | Bungs or fatends |
|---|---|---|
| 30-32 mm, frankfurter, breakfast sausage, Italian sausage. | 45 – 50 mm, Italian salami (frisses), blood sausage, sopressata. | 50 – 90 mm, Liver, Braunschweiger. |
| 32-35 mm, bratwurst, bockwurst, Italian sausage. | 50-60 mm, dry salami, liver sausage. | |
| 35-38 mm, knockwurst, Polish sausage, bratwurst, pepperoni. | 60-70 mm, cooked Braunschweiger. | |
| 38-44 mm, Polish sausage, summer sausage, ring bologna, liverwurst, pepperoni. |
Suggested Uses:
- Small casings – fresh sausage, Bockwurst, Polish sausage, frankfurters, and chorizos.
- Hog middles – are the large intestines of a pig, also called chitterlings. They are used for making dry sausages.
- Hog bungs – are the colon of the pig. They are used for liver sausage and dry sausages such as milano, gothaer, and salami arles.
- Hog stomachs – head cheese.
- Hog bladders – luncheon meats.
The Natural Hog Sausage Casing is preserved in salt and will keep in the fridge for at least 1 year in the fridge.
Natural Hog Sausage Casings are great when used for Pork, Beef sausages
