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The versatile sheep casing
Whether for Wieners, Debrecziners, pork frying sausages or cocktail sausages – simply substantial to bite into.
Tender and firm in the calibres 16/18 mm to 26/28 mm.
- dry-salted in buckets or barrels
- ready to fill in buckets
- ready to fill in bags, packaged 30 bags to a box
- on soft tubes (please click for instructions for use) or
- on hard tubes
<< Please click the pictures
<< for further information!
The tried-and-tested hog casing
Famous for the Munich Weisswurst (veal sausage) and numerous other types of scalded or preserved sausage. From Chinese or European manufacture in accordance with your requirements.
Long-stranded and with very few veins in the calibres 24/26 mm to 43/46 mm.
- dry-salted in buckets or barrels
- ready to fill in buckets
The South American beef casing
Fat-free and suitable for boiling, in best A 1 quality only.
Available in 18 m bundles in the calibres 35/37 mm to 50/55 mm.
- dry-salted in buckets or barrels
We can also supply you with fresh abattoir by-products, such as fatends, bungs, caps, and much more.
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