Natural casings: what are they and how are they made?

Natural casings, used in the production of sausages and other charcuterie, mainly come from the intestines of pigs, sheep, and beef. At Cebonat, we make a point of honour of selecting superior quality natural casings, thus guaranteeing the authenticity and taste of your preparations.

The manufacturing process of natural casings

The manufacturing of natural casings is an art that requires precision and know-how. Each step of the process is carried out with the utmost care to guarantee the quality and safety of the product.

After a clever selection, the casings are carefully scraped to remove any impurities. This first step is crucial and requires a high level of skill and expertise.

Once cleaned, the casings are then selected to sort the different diameters (the caliber), the mechanical strengths, and the degree of porosity (the quality). They will then be measured in hanks, bundles, etc. and then used for their final use (put in untangled brine pots, piped on hard or soft tubes or simply packed dry salted in bags).

CEBONAT only offers you top-of-the-range 1st Choice (IA Quality) or AAB casings for sheep casings.

The casings are then salted and/or placed in a saline solution: brine, an essential step for their preservation. This process is not only a guarantee of food safety, but also contributes to the distinctive texture and taste of sausages made with these casings.

Our sheep casings 22/24 DEXTRA QUALITY  are perfect for thin sausages such as chipolatas and merguez, offering excellent resistance and very long lengths for maximum yield. The casings in pots or on pipes are ready to use after only 15 minutes of express soaking, saving you valuable time in your manufacturing process.

For people who do prefer thicker sausages our hog casings 30/32 Pork Casings are ideal for Toulouse sausage, blood sausage, and many others.

Supplied in a reusable airtight food box, they guarantee irreproachable quality for all your preparations.

And for those who wants to specialize in dry sausage, the Beef middles 50/55  are the choice per excellence . They are of the highest 1st quality and are ideal for making homemade dry sausage, garlic sausage, cervelas, and more, without holes and well degreased for superior quality.

If you are curious to learn how to choose the best casings for your sausages, we invite you to consult our dedicated article: How to choose the best sausage casings