Natural hog casings, 28/30 mm in diameter, gauged. Your work will be lightning-quick and efficient with them! For 55-60 kg of meat.

• Ideal for homemade cold meats - natural hog casings are suitable for consumption and constitute a basic ingredient used in home production of sausages.
• Proven quality and safety - natural hog casings are a proven quality product allowing you to make your own sausages and avoid unhealthy additives and preservatives!
• Simple to use - before using a casing, soak it for about 3 h in water at a temperature of up to 30°C and then rinse its interior with lukewarm water. After this treatment, the product is suitable for stuffing.
• Universal - these natural casings can be used for making all kinds of sausages, as well as for various methods of processing: thin scalded, smoked, grilled, dried, or matured sausages.
• Economical ziplock packaging (doypack) - when you buy our product, you get as much as 90 m of natural hog casings (in sections), which is enough for approx. 55-60 kg of meat stuffing!

Would you like to make your own meat products at home? Preparing your favourite thin steamed, smoked, grilled, dried or matured sausage will no longer be a problem for you! Natural hog casings are suitable for consumption, which is why choosing them allows you to prepare your favourite sausages without worrying about the addition of unnecessary preservatives or chemical additives. 

The casings are packaged hermetically in the presence of only a single preservative - salt!

Natural hog casings are great for making any type of thin sausages, such as: “Jałowcowa”, “Zwyczajna”, “Biała” and “Śląska” sausages from Poland, “Grilli” from Finland, “Bratwurst” from Germany, “Boudin blanc” and “Saucisse Montbeliard” from France, etc.

A single packaging contains 90 m of casings (in sections). On average, 1 kg of meat filling requires about 1.6 m of casing (depending on the calibration and the type of sausage prepared, i.e. thickness of meat pieces, and consistency of the filling). The length of casings should be measured after soaking them in water in advance. It is the sole objective way of measuring them. The most reliable result is not obtained after the casings are tightened and put to the measure.

Importantly, you can stuff the casings even faster with special sausage stuffers

Also try our meat processing calculator

Please note! Store at ≤12°C.