The natural pork casings are used to produce high-quality homemade sausages that are both resistant on the outside and tender on the inside. The Pig casings may be combined with different types of fillings. The Hog casings are salt-cured so they are always fresh. They are suitable for frying, grilling, roasting, smoking and freezing. They should be stored in a dark, cool place below 14°C. You can use the fridge to prolong their life. Unused natural pork casings can be frozen. The hog casings are edible so you can use them to prepare your favourite traditional sausages and hams.
- Dimensions: diameter: 28/30 mm, total length: approx. 20 m
- Made of natural pork intestines
- Perfect for sausage making
- Can be roasted, boiled and frozen
- Packaging contains casings in pieces of total length up to 20 m.
- Non-toxic and edible
How to use the natural pork casings?
soak the casings for approx. 3 h in water at a temperature 30°C, and then rinse their interior with lukewarm water. Stuff sausage into casings. Twist casings where needed. You can use sausage stuffer to help you. Boil or roast. Enjoy your delicious homemade sausages!