Animal casings (also called natural casings) are made from the stomach, intestines, and bladders of cattle, hogs and sheep. Hog casings have three commonly accepted grades - narrow, medium and wide. A considerable extension of these three grades may have a demand for such widths as narrow, medium and extra wide. Where extensions of the three grades are used, general standards are followed:
Our in-house calibrating plant is focused on the highest level of consistency, monitored by quality control personnel.
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Sheep casings are among the most valuable of animal casing, and are produced from the small intestine. The length, diameter and thinness of tissue, make sheep casings the ideal medium for holding various types of sausages. Sheep casings are first thoroughly cleaned, then graded for quality, measured for diameter and length, salted and packed.