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