Hog casings on tape 28/30 mm, 20 m

Natural hog casings, 28/30 mm caliber, calibrated and loaded on strips that make it easy to slide onto your stuffing horn and prevent tangling. You’ll work fast and smoothly! For 10-13 kg of meat.

• On strips - the casings are preloaded on special strips that make it easier to put them on the stuffing horn and keep them from tangling during storage. Arrows on the strips show the direction for loading. A hole at the end of each strip lets you easily slide it off the horn.
• Perfect for homemade sausages - thanks to the exceptional quality, you’ll prepare your own wholesome fresh, dry-cured, poached, baked, smoked, or grilled sausages faster and with less fuss.
• Reliable in use - these casings resist damage and splitting, making stuffing comfortable and stress-free. 
• For the health-conscious - natural hog casings let you make sausages without unhealthy additives or preservatives. 
• Easy to use - soak the casings for about 3 hours in lukewarm water, then flush the inside. After that, they’re ready for stuffing.
• Convenient packaging - the pouch features a zipper closure for easy opening and resealing.

Juniper sausage, classic, white, Silesian, Finland’s “Grilli,” Germany’s “Bratwurst,” France’s “Boudin blanc” or “Saucisse de Montbéliard”? Thinking about making healthier sausages at home? Turning out your favorite thin poached, smoked, grilled, dried, or aged links won’t be a problem anymore!

These calibrated natural hog casings on strips, 28/30 mm, deliver quality you’ll notice from the first use. The innovative strip calibration prevents damage and tangling in storage and lets you slide them onto your stuffing horn quickly and easily. Arrows on the strips indicate the loading direction. A hole at the end of each strip gives you a secure grip on the slick strip so you can slide it off the horn.

The product is hermetically sealed and preserved only with salt. Each pack contains a total of 20 m of casings.

For even faster stuffing, use a dedicated sausage stuffer.

Try our sausage-making calculator too!

Ingredients: hog casings, salt

Note! Store at room temperature in a dry, non-sunny place. After opening, store at <14°C.