Filters
The weights and lenghts mentioned in this chapter are given as an indication. The lenghts are subject to 3.5% variable, the embossed weights (mention: to manufacture...) depend on the dexterity of the user as well as the equipment used. FREE SHIPPING from 20€ exluding VAT purchase .( see conditions )
The punets of hog casings are perfect to start or for small fabrications but for more savings you can →CLICK HERE←
Natural casings for Toulouse sausage, Fresh sausage, Natural casings for Boudin Blanc, Boiled sausage, Small Smoked Sausage
(17)
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)
Sow casings 38/40 for Adouillette, Perch Sausage, Boudin, Cooking Sausage, Small Smoked Sausage, Dry Sausage
(2)
Genuine Sow casing Ø 45/+ for Dry Sausage, Perch sausage, Cooked Sausage, Garlic Sausage, Boudin de Langue, Smoked Sausage, large Chorizo
(2)
Hog Chitterling well degreased, strong and resistant, without holes for Boudin de Campagne, Boudin Landais , dry sausage, andouillettes
(8)
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)