Make your own sausages with our casings: natural casings such as hog casings, sheep casings, beef casings for all types of fresh, cooked and cured sausages.
-
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 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.
-
Sale!
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. Sale: best before 30-11-2022
-
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.
