Natural Casings

Natural casings have unique characteristics, which allows to obtain a suitable drying of the sausage. In addition, due to the elasticity, the casings can be used for different sizes without altering the curing period. The meat and gut casing enzymes enable product to mature, with traditional flavours that butchers have been perfecting for the past centuries.


Pork Rectum

Thick casing that allows a slow curing of the minced meat.

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Tail String

Thin casing suitable for a rapid sausage ripening.

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Hog Casing

Casing used for stuffing fresh sausage.

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