Hog casings in salt in a tub. Large diameter, 5 metres

Pig and lamb casings are 100% natural products that have high elasticity and are very break-resistant. Diameter: 35-38 mm. Large diameter which can also be used instead of beef casings as they are almost impossible to get. Filling weight: Approximately 650-800 grams of sausage mass per meter of casing. The information is for guidance only. Actual filling weight depends on how well the casing is soaked, the exact diameter of the casing and how tightly it is stuffed. When ordering casings, it is best to calculate according to the lower end of the filling weight so as not to have any sausage mass left over. Any remaining intestines can be sprinkled with salt and frozen until ready to use. They also have the original "snap" and tender bite that no other products of this type have. Delivered dry salted. The dry salting results in the intestines shrinking. They will expand to the specified length after soaking. Preparation: Rinse the intestines with clean water and then soak them in 30-32 ºC warm water for at least 30 minutes before using. - Soaking overnight is also widely used. The color varies depending on the country of origin; from white to gray. It is important to state that this variation is not an indicator of the quality, strength, and permeability of the intestine. Storage: 4-10 C. Natural casings can also be frozen, but after prolonged freezing (longer than 6 months) there is a risk that they will become more brittle and burst more easily when filling and cooking. Caliber-proof, which means that the casing maintains the specified diameter throughout its length. There are many casing products on the market that do not meet this quality requirement. We also sell 5 meters small diameter pig intestines