Casings

The ideal standard casing for all your sausages. Suitable for all fresh sausages, but also for small diameter sausages and liver sausages, for blood sausages such as boudin noir and of course ideal for dry sausages of the North American or Northern European type.

The biggest of the biggest! A beef bung is the appendix of a cow.  You can use this beef bung for large caliber sausages such as mortadella, or coppa’s.

This 50 mm transparent plastic casing is suitable for all standard diameter liver sausages, sliceable blood sausages and cooked sausages that do not need smoking.

A widely applicable casing which, due to the larger diameter, is very suitable for cooked sausages, blood sausages, liver sausages and traditional dried sausages of the southern European type. Natural product, dries well.

You use pigs casing sheets to, for example, pack your coppa. It offers a cheap and handy alternative for, for example, beef bungs. The large surface makes them suitable for any type of meat.

This intestine has a smaller caliber than the hog casing and is used as a casing for frankfurters, chipolatas, merguez and kabanosi. But, you can make any type of sausage with it.

An excellent semi-permeable casing suitable for all cooked sausages, but also for other sausages still to be smoked.

Easy butcher’s net for shaping your coppa, large diameter sausages, pancetta or hams.

A pig bladder is a classic ingredient that is not often used nowadays. It is used for the ‘en vessie’ technique or as a casing for sausage meat.

A sow’s bladder is much larger than a normal pig’s bladder because sows are raised to reproduce and thus live a lot longer and become much larger and heavier, up to 250-300 kg. This product is temporarily hard to come by, please choose the similarly sized beef bladder!

This extraordinary edible plant-based casing was specially developed for use in vegetarian and vegan recipes. It enhances mouthfeel of your vegan sausage by adding a covering that adds structure and pleasant bite to the final product.

An excellent smoke and moisture permeable casing that is suitable for many different types of sausages.

Collagen casings are less expensive to use, give better weight and size control, and are easier to run when compared to natural casings. They do not need to be soaked and can be stored outside the refrigerator, pretty much indefinately.

Make your own 3-star Poularde de Bresse en vessie or culatello with this beef bladder. The huge size of this bladder makes it suitable for the largest of chickens. Or any other application you have in mind.

The big boy! No less than 1.8 to 2.5 kg of meat will fit in this 70 cm long intestine. Fat ends are made from the last part of the intestinal tract of the pig and are used, among other things, for Hausmacher liver sausage.

Unique product, you won’t find it anywhere else! The after-end is the part that passes from the large intestine into the rectum. Around 30 cms in length and with a large diameter (ca 40 mm).

Most difficult to find, but we have the hog bung cap!! This characteristic irregular-shaped intestine is most famous for Italian ‘Nduja.

The pig’s stomach has been used since ancient times and has become quite popular since it contains no fat if cleaned properly. Its most famous use is haggis, Saumagen and soppressata.

Textile casings are perfect for making all dry cured sausages, and are exceptionally suited for smoking. They can also be used for vegan sausages.

Nothing says “I love you” better than a heart shaped dry cured sausage!