BEEF CASINGS
Beef casings are the "tough guys" of the casing world. They are five times thicker than hog casings and can be up to 125cm/49 inches wide. They are the perfect companions of large or unique charcuterie items.
Beef Rounds
Cervelas, Saucisson Cuit, Blood Sausage, Chorizo, Andouillette, Bologna, Meetwurst, Polish Sausage, Kishka, Holsteiner, Chasseur, Coudenou, Gendarme, Malsat, Cacciatori Salami...
Salted bundles, nets in brine, or tied pieces
Beef Middles
Saucisson Cuit, Saucisson Sec, Saucisson de Lyon, Andouillette, Chorizo, Liver Sausage, Garlic Sausage, Bologna(including Leona), Dry and Semi-Dry Cervelas, Veal Sausage, Morcilla de Burgos, Morcilla de Huelva, Lomo Iberico, Chasseur Sec, Gendarme, Leone, Lyoner Sausage, Mettwurst, Onion Sausage, Saucisson d’Arles, Saucisson de Foie, Saucisson de Jambon, Cotechino, Holsteiner, Polish Sausage, Kishka, Ring Bologna, Ring Liver Sausage...
Salted pieces
Beef Bungs
Andouille, Knockwurst, Bologna, Capocollo (Coppa), VealSausage, Lebanon, Lomo Iberico, Lomo Blanco, Sobrasada, Mortadella, Andouille de Guéméné, Andouille de Vire, Galabard, Coudenat, Tongue Boudin, Filet de Saxe, Saucisson de Bière, Saucisse de Langue Ecarlate, Finocchiona...
Salted bundles or tied pieces
