HOG CASINGS
Hog Casings
Hog casings are larger than sheep casings and can be used to prepare thicker sausages. They are also strong and easy to handle, but thin enough to showcase the delicious sausage ingredients.
Casing choice is of course a matter of personal preference, but in case of uncertainty, here is our subjective guide to choosing the right casing.
- 28-30, for Saucisse de Toulouse, Butifarra Blanca, Chorizo Manchego...
- 30-32, for Bratwurst, Bauernwurst, Bockwurst, Italian Sausage, Venison Sausage, Loukaniko, Potatis Korv, Chorizo, Abruzzese, Cotechino, Saucisse de Toulouse, Morcilla Piñones, Butifarra CC atalana, Chorizo Manchego, Chorizo Criollo...
- 32-34, for Bauernwurst, Bratwurst, Chorizo, Italian Sausage, Abruzzese, Cotechino, Chorizo Riojano, Chorizo Fresco, Butifarra Catalana, Longazina de Aragòn, Chorizo Criollo...
- 34-36, for Italian Sausage, Bauernwurst, Bratwurst, Chorizo Riojano, Butifarra Catalana, Cotechino, Longaniza de Aragòn, Chorizo Fresco...
- 36-38, for Smoked Sausage, Pepperoni, Blood Sausage, Boudin, Kielbasa, Bauernwurst, Chorizo Gallego, Jabugitos, Fuet Catalan, Chorizo Fresco...
- 38-42, for Rope Sausage, Kielbasa, Rookwurst, Knockwurst, Blood Sausage, Smoked Sausage, Pepperoni, Fuet Catalan...
- 42-44, for Liverwurst, Mettwurst, Smoked Sausage, Kielbasa, Pepperoni, Rope Sausage, Fuet Catalan...
- Tubed: for fast and easy placement on the stuffing horn
- Vacuum packed in salted brine: for ease of use and storage.
- Dry-salted: the easiest storage option, but it requires a longer rinsing/soaking time before the casings are ready for use
Hog Bungs
Liver Sausage, Coppa, Jésus cooked or dried, Braunschweiger, Lonzo, Botillo, Morcòn de Lorca, Morcon Iberico, Mallorquina, Bis ...
Cut and tied pieces in brine or dry salt.
Hog Chitterlings
Liver Sausage, Blood Sausage, Braunschweiger, Saucisson Sec, Saucisson Cuit, Genoa Salami, Dry or Semi-Dry Cervelas, Andouilles, Andouillettes, Morcilla de Burgos, Sobrasada Mallorquina, Morcilla Blanca, Tongue Sausage, Aspic Sausage, Paprika Sausage, Sabodet, Cotechino ...
Bundles in brine or dry salt. Ends are cut, tied, or tied with a wooden peg.
Hog Fatends
Rosette de Lyon, Cooked Saucisson, Liver Sausage, Brauschweiger, Genoa Salami, Dry or Semi-Dry Cervelas, Morcilla Lebaniega, Morcilla Odoloste, Morcilla Blanca, Salcichòn de Vic..
Calibrated, cut or tied pieces in brine or dry salt.
Hog Afterends
Saucisse de Morteau, Saucisson Sec, Saucisson Cuit, Andouillette, Brauschweiger, Genoa Salami, Cervelas, Summer Sausage, Chorizo Iberico, Catalana Trufada, Morcilla Blanca, Salchichòn de Vic, Saucisse Fumée de Lorraine.
Bundles in brine or dry salt. Ends are cut, tied, or tied with a wooden peg (for Saucisse de Morteau).
