natural salted sheep casings
Product description
Product Description
Sheep 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 sheep casings must be treated as described below. Salted sheep casings should be soaked in cold water over night. Before filling, the sheep casings ready for filling should soak in water at +30°C to +35°C for about 10 minutes again.
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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