Filters
Filters
All casings for individuals, sheep, hog, beef. Sausages Merguez, Chipolatas, dry sausage.
Ø 22/24sheep casings to make Chipolatas sausages, Merguez, Frankfurt.
(4)
Sheep casings Ø 24/26to make Chipolatas sausages, Merguez, Frankfurter sausages
(14)
Sheep casings Ø 26/28 to make Chipolatas sausages, Merguez, Franfurter sausage Special fresh sausage wrapped.
(2)
Natural Sheep Casings Ø 20/22, super quality. Main applications: Small Chipos, Merguez, Cocktail Sausages and Mini Sausages
(5)
Sheep casings Ø 22/24 Super Quality AAB to make home made Sausages Chipolatas,Merguez,Frankfurt.
(17)
Sheep casings Ø 24/26 to make sausage Chipolatas, Merguez, Frankfurter sausages
(22)
Sheep casings Ø 26/28 to make Chipolatas sausages, Merguez, fresh rolled up.
(8)
Dry Salted casings, to rehydrate and detangle, same DEXTRA QUALITY as the casings in tins rehydrated, detangled.
(3)
Hog casings 34/36 for Boudin Noir, West Indian sausage, Dry sausage, Chorizo, big Toulouse sausage
(13)
Hog Chitterling well degreased, strong and resistant, without holes for Boudin de Campagne, Boudin Landais , dry sausage, andouillettes
(8)
Beef rounds Ø 34/37 for Dry Sausage, Cervelas, Boudin Antillais, casings for Andouillette, Cooked Sausages - IA Quality
(3)
Beef rounds Ø 34/37 for Dry Sausage, Cervelas, Boudin Antillais, casings for Andouillette, Cooked Sausages - IA Quality
(2)
Beef rounds caliber Ø 37/40 Quality IA for curved Dry Sausage, Cervelas, Boudin Antillais, Casings for "Andouillettes", cooked sausages, dry sausage, blood sausage
(2)
Beef rounds caliber Ø 37/40 Quality IA for curved Dry Sausage, Cervelas, Boudin Antillais, Casings for "Andouillettes", cooked sausages, dry sausage, blood sausage
(3)
Beef rounds caliber Ø 40/43 Quality IA for curved Dry Sausage, Cervelas, Cooked garlic sausage, Casings for "Andouillettes", cooked sausages, Horse meat sausage, Lyoner
(1)
Beef rounds caliber Ø 43/46 Quality IA for curved Dry Sausage, Cervelas, Cooked garlic sausage, cooked sausages, Horse meat sausage, Lyoner
Straight Beef casings caliber 50/55 Quality IA - Casings for Garlic sausage, Dry Sausage, Cervelas, Andouillettes, Cooked Sausages
(4)
Straight Beef casings caliber 50/55 Quality IA - Casings for Garlic sausage, Dry Sausage, Cervelas, Andouillettes, Cooked Sausages
(4)
Straight Beef casings caliber 50/60 Quality IA - Casings for Garlic sausage, Dry Sausage, Cervelas, Andouillettes, Cooked Sausages, Chorizo
Straight Beef casings caliber 50/60 Quality IA - Casings for Garlic sausage, Dry Sausage, Cervelas, Andouillettes, Cooked Sausages, Chorizo
(7)
Straight Beef casings caliber 55/60 Quality IA - Casings for Garlic sausage, Dry Sausage, Cervelas, Andouillettes, Cooked Sausages, Chorizo
(3)
Straight Beef casings caliber 55/60 Quality IA - Casings for Garlic sausage, Dry Sausage, Cervelas, Andouillettes, Cooked Sausages, Chorizo
(4)
Straight Beef casings Ø 60/+ Quality IA - Casings for Garlic sausage, Dry Sausage, Cervelas, Andouillettes, Cooked Sausages, dried Chorizo
(1)
Straight Beef casings caliber 60/+ Quality IA - Casings for Garlic sausage, Dry Sausage, Cervelas, Andouillettes, Cooked Sausages, Chorizo
(4)
Beef bung ( caps) Extra long lenght - Wonder well cleaned for Andouille, Coppa, Danish Salami, Italian specialities
(9)
Beef bung ( caps) Extra long lenght - Wonder well cleaned for Andouille, Coppa, Danish Salami, Italian specialities
(2)
Natural Hog Casings for Toulouse Sausage, Fresh Sausage, Boudin Blanc, Cooking Sausage, Small Smoked Sausage
(9)
Natural casings for Toulouse sausage, Fresh sausage, Natural casings for Boudin Blanc, Boiled sausage, Small Smoked Sausage
(17)
Natural Hog Casings for Toulouse Sausage, Fresh Sausage, Boudin Blanc, Cooking Sausage, Small Smoked Sausage
(10)
Hog casings 32/34 for Toulouse sausage, fresh sausage, Boudin Blanc, Sausage to cook, Small smoked Sausage, Boudin noir and west indian Boudin
(7)
Natural hog casings 34/36 for large Toulouse sausage, boudin noir, dry sausage, cooked sausage, smoked sausage
(7)
Natural hog casings 36/+ for large fresh or cooked sausage, Garlic Sausage, Boudin noir, Cooking Sausage, Dry Sausage
(3)
Natural Hog Casings for Fresh or Dry Sausage, Perch, Cooking Sausage, Garlic Sausage, Boudins Noirs, Smoked Sausage
(6)
Natural casings 38/40 for Adouillette, Perche Sausage, Cooking Sausage, Boudin Noir, Boudin Antillais, Small Smoked Sausage, Dry Sausage
(3)
Sow casings 38/40 for Adouillette, Perch Sausage, Boudin, Cooking Sausage, Small Smoked Sausage, Dry Sausage
(2)
100% Natural Casings caliber Ø 45/+ for Perche Sausage, Tongue Sausage, Dry Sausage, Cooked or Smoked Sausage.
(5)
Genuine Sow casing Ø 45/+ for Dry Sausage, Perch sausage, Cooked Sausage, Garlic Sausage, Boudin de Langue, Smoked Sausage, large Chorizo
(2)
Hog fat ends (Rosette )for Liver Sausage, Cooked Sausage, Boudin, Tongue Boudin, Cooked Sausage or Smoked, Dry Sausage
(2)
Hog fat ends (Rosette ) for "Saucisse de Foie", "Boudin", "Boudin de Langue", Cooking Sausage or Smoke, Dry Sausage, "Fuseau Lorrain"
(2)
Sow bungs - Natural Casings for Coppa, Mouchette, Saucisson de Montagne, Casings for Saucisson "Jesus" and others
(3)
Hog after ends Natural Casings for Andouillette, Boudin, Cooked sausage, Morteau Sausage, Boudin de Liège Available in bundles or cut and tied pieces
(2)