Sheep casing
Sheep guts are the thinnest and most delicate variety among guts. They have a beautiful translucent appearance and a delicate texture that gives Frankfurt-type sausages their "softness". No artificial casing has ever been able to successfully replicate the unique qualities of sheep intestines. They are the secret of thin sausages with a unique softness and texture.
Of course, the choice of guts is a matter of personal preference, but in case of uncertainty, here is our subjective guide to choosing the right casing.
Sheep casings are available in the following calibres: 16-18, 18-20, 20-22, 22-24, 24-26, 26-28, 28-30.
Categorised by quality:
-Quality A: the highest quality, ideal for sausages with a very fine emulsion.
-Quality B: for sausages with coarse emulsion.
-Quality C: for sausages with a very coarse emulsion and in pieces.
These casings are packaged in personalised buckets and have already been salted, simplifying the preparation process for artisans in the food sector.
We have also introduced a special selection for tennis and music artisans!
Hog casing
Hog casing are larger than sheep intestines and can be used to prepare thicker sausages. They are also strong and easy to handle, but thin enough to highlight the tasty ingredients of the sausages. Our hog casing are shiny and have no veins and "beard"
Of course, the choice of casing is a matter of personal preference, but in case of uncertainty, here
Our subjective guide to choosing the right gut.
Hog casings are available in the following calibres: 28-30, 30-32, 32-34, 34-36, 36-38, 38-42, 42-44
These casings are packaged in personalised buckets and have already been salted, simplifying the preparation process for artisans in the food sector.
Beef casing
Bovine casings are the "hard" of the gut world. They are five times thicker than pork casings and can be up to 125 cm/49 inches wide. They are perfect for large and special deli products.
Bovine casing: Cervelas, Saucisson Cuit, Blood Sausage, Chorizo, Andouillette, Bologna, Meetwurst, Polish Sausage, Kishka, Holsteiner, Chasseur, Coudenou, Gendarme, Malsat, Salami Hunters...
Middles: Saucisson Cuit, Saucisson Sec, Saucisson de Lyon, Andouillette, Chorizo, Liver Sausage, Garlic Sausage, Bologna(including Leona), Dry and Semi-Dry Cervelas, Veal Sausage, Morcilla de Burgos, Morcilla de Huelva, Lomo Iberico, Chasseur Sec, Gendarme, Leone, Lyoner Sausage, Mettwurst, Onion Sausage, Saucisson d'Arles, Saucisson de Foie, Saucisson de Jambon, Cotechino, Holsteiner, Polish Sausage, Kishka, Ring Bologna, Ring Liver Sausage...
Beef rounds: Andouille, Knockwurst, Bologna, Capocollo (Cup), VealSausage, Lebanon, Iberian Loin, White Loin, Sobrasada, Mortadella, Andouille de Guéméné, Andouille de Vire, Galabard, Coudenat, Tongue Boudin, Fillet de Saxe, Saucisson de Bière, Saucisse de Langue Ecarlate, Finocchiona...
These casings are packaged in personalised buckets and have already been salted, simplifying the preparation process for artisans in the food sector.
Collagen casing
Collagen casings are artificial casings used in the meat industry to back cold cuts, sausages and sausages. They are obtained from collagen, a natural protein that is mainly found in the inner layer of cow's skin (dermis).
Here are the main points:
Origin: they are obtained from collagen extracted and purified from the skin of cattle, then processed in the form of thin tubes.
Appearance: they are uniform, regular, smooth and with controlled thicknesses.
Use: used mainly for sausages, salami and fresh or seasoned sausages.
Advantages compared to natural casings:
Standard and always equal sizes (facilitate industrial production).
Increased hygiene and shelf-life.
They are easily worked with automatic machinery.
They can be edible (some types) or inedible (to be removed before consumption).
Types:
Edibles → used for small cold cuts and fresh sausages.
Non-edible → used for large cooked cold cuts, mortadella, cooked hams; they must be removed before consumption.
