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The casings can be stored without problem, several months in the state so do not hesitate to take the packaging above to pay less!
The weights and lenghts mentioned in this chapter are given as an indication. The lenghtss 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. For reasons of volume, the tins of pickled hog casings are hermetic boxes* Our hog casings are calibrated in our approved workshops
For the smallest production or to start see: THE TRAYS
*Except Vacuum Double Bag Hog Chitterlings only
Natural Hog Casings for Toulouse Sausage, Fresh Sausage, Boudin Blanc, Cooking Sausage, Small Smoked Sausage
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Natural Hog Casings for Toulouse Sausage, Fresh Sausage, Boudin Blanc, Cooking Sausage, Small Smoked Sausage
(10)
Hog casings 34/36 for Boudin Noir, West Indian sausage, Dry sausage, Chorizo, big Toulouse sausage
(13)
100% natural casings Ø 26/28 for White Sausage, Grilling Sausage, Sauerkraut Sausage, Gendarme
(3)
Hog casings caliber 28/30 respected for Fresh sausages, White sausages, Grilling sausages, Boudin Blanc
(6)
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 Caliber Ø 40/42, super solid for Dry Sausage, Chorizo, Boudin, Smoked Sausage, Cervelas, Garlic Sausage
(8)
100% Natural Casings caliber Ø 45/+ for Perche Sausage, Tongue Sausage, Dry Sausage, Cooked or Smoked Sausage.
(5)
Hog Chitterling well degreased, strong and resistant, without holes for Boudin de Campagne, Boudin Landais , dry sausage, andouillettes
(8)
After Ends Hog Casings for Andouillette, Cooked Sausage, Morteau Sausage, Boudin de Liège. Available in bundles or cut and tied pieces.
(2)
Hog fat ends (Rosette )for Liver Sausage, Cooked Sausage, Boudin, Tongue Boudin, Cooked Sausage or Smoked, Dry Sausage
(2)