Salted Sheep and Goat Casing for Sausage
Product description
Product Description
Goat casings
Caliber
| 14/16 | 16/18 | 18/20 | 19/21 | 20/22 | 21/23 | 22/24 | 23/25 | 24/26 | 26/28 | 28/30 | Special selection |
Lengths
| 2m/+ | 3m/+ | 5m/+ | 7m/+ | 10m/+ |
Quality
| AA | A | AB | B | BC |
Versions
| Salted | Ready to be filled in net or bag | Soft tubes | Hard tubes |
Packaging
| Drums | Buckets | Casks |
Pre-treatment:
Before production, the Goat casings must be treated as described below. Salted Goat casings should be soaked in cold water over night. Before filling, the Goat casings ready for filling should soak in water at +30°C to +35°C for about 10 minutes again.
Hog casings
Caliber
| 24/26 | 26/28 | 28/30 | 30/32 | 32/34 | 34/36 | 36/38 | 38/40 | 40/42 | 42/44 | 45/+ | Special selections |
Long ends
| 2 m/+ | 3 m/+ | 5 m/+ | 8 m/+ | 10 m/+ | 14 m/+ |
Quality
| AA Bockwurst quality (without veins) | A Bratwurst quality |
Versions
| Salted | Ready to be filled in net or bag | Soft tubes |
Packaging
| Drums | Buckets | Casks | E2-boxes | Cardboard boxes |
Pre-treatment:
Before production, the hog casings must be treated as described below. Salted hog casings should be soaked in cold water over night. Before filling, the casings should soak in water at +30°C to +35°C for about 10 minutes again.
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