Sausage maker's favorite

The small intestine of the sheep is processed: it is the most tender and thinnest type of natural casing for sausage and provides the unique crispy bite so typical of a good sausage. In terms of value, it is economically the most important of all natural sausage casings.

Peter Gelhard offers natural sheep casing products of the highest quality for manufacturing cooked sausage, cured sausage and smoked sausage, Viennese sausage, Frankfurter sausage, knockwurst and bockwurst. The main procurement sources for sheep casings are in Australia, China, New Zealand and the Middle East.

Here, the company runs a number of highly efficient sorting and processing plants whose processing methods are subject to the stringent Peter Gelhard quality standards. Immediately after slaughtering, the processing of the sheep casing begins with the cleaning. All natural casings are processed by hand in the work processes.

This ensures continuous top quality. The processing must pass through many production stages before each natural casing meets the product quality that the Gelhard brand stands for worldwide. This means that our customers get the very best quality with each natural sheep casing as our contribution to the success of their own sausage products, in every desired specification.

Natural beef casings

Beef casings are made from the runner and middle, fatend and bung capend: they are excellent as high quality casings for raw, cooked and boiled sausages.

Peter Gelhard is a worldwide leader in the beef casing market and offers beef casings from the important supplier countries of South America. In cooperation with renowned food laboratories, very special importance is placed onthe micro bacteriological aspects. Immediately after slaughtering, the processing of the beef casing begins with the cleaning.

All natural casings are processed by hand in the work processes. This ensures continual top quality. The processing must pass through many production stages before each natural casing meets the product quality that the Peter Gelhard brand stands for worldwide. This means that our customers get a piece of assured qualityin every desired processing, packaging and specification.

Natural hog casings

The most frequent type of casing to be used in Germany is the hog casing. It rates most highly in terms of import and export statistics. It includes the small intestine (runner), the fatend, the chitterling, the bung cap and the porcine stomach (maw).

Immediately after hogs are slaughtered, Peter Gelhard takes over the packaging of the casings at numerous locations in neighboring European countries and in China as well as in many other distant countries.

Here, they are first cleaned and then processed and preserved at the different production sites. At the same time, the specific Peter Gelhard processing method is applied in which the quality aspect is the focus of attention in each phase.

Immediately after slaughtering, the processing of the hog casing begins with the cleaning. All natural casings are processed by hand in the work processes. This ensures continuous top quality. The processing must pass through many production stages before each natural casing meets the product quality that the Peter Gelhard brand stands for worldwide.

This means that our customers get a pure piece of nature which meets their own high quality standards for sausage with each natural hog casing, regardless of the processing, packaging and specification.

Why natural casing

Natural casings are pure nature.
The all-around “natural taste” is extremely important for many passionate sausage connoisseurs. Only the sheep casing can give the sausage that legendary "crunch effect". Since the sheep casings makes the most tender and thinnest natural sausage casings, it is used for such products as wieners and frankfurters.
 
Natural casings are not just firmer they also give the sausage its unmistakable appearance - inviting cosumers to take a bite.

Quality is of top priority when it comes to the processing of natural casings. This is guaranteed by means of thorough, stringent hygiene controls and uncompromising compliance with the strictest state and national regulations.

The small intestine of the sheep is processed: it is the most tender and thinnest type of natural casing for sausage and provides the unique crispy bite so typical of a good sausage. In terms of value, it is economically the most important of all natural sausage casings.

Peter Gelhard offers natural sheep casing products of the highest quality for manufacturing cooked sausage, cured sausage and smoked sausage, Viennese sausage, Frankfurter sausage, knockwurst and bockwurst. The main procurement sources for sheep casings are in Australia, China, New Zealand and the Middle East.

Here, the company runs a number of highly efficient sorting and processing plants whose processing methods are subject to the stringent Peter Gelhard quality standards. Immediately after slaughtering, the processing of the sheep casing begins with the cleaning. All natural casings are processed by hand in the work processes.

This ensures continuous top quality. The processing must pass through many production stages before each natural casing meets the product quality that the Gelhard brand stands for worldwide. This means that our customers get the very best quality with each natural sheep casing as our contribution to the success of their own sausage products, in every desired specification.

Natural beef casings

Beef casings are made from the runner and middle, fatend and bung capend: they are excellent as high quality casings for raw, cooked and boiled sausages.

Peter Gelhard is a worldwide leader in the beef casing market and offers beef casings from the important supplier countries of South America. In cooperation with renowned food laboratories, very special importance is placed onthe micro bacteriological aspects. Immediately after slaughtering, the processing of the beef casing begins with the cleaning.

All natural casings are processed by hand in the work processes. This ensures continual top quality. The processing must pass through many production stages before each natural casing meets the product quality that the Peter Gelhard brand stands for worldwide. This means that our customers get a piece of assured qualityin every desired processing, packaging and specification.

Natural hog casings

The most frequent type of casing to be used in Germany is the hog casing. It rates most highly in terms of import and export statistics. It includes the small intestine (runner), the fatend, the chitterling, the bung cap and the porcine stomach (maw).

Immediately after hogs are slaughtered, Peter Gelhard takes over the packaging of the casings at numerous locations in neighboring European countries and in China as well as in many other distant countries.

Here, they are first cleaned and then processed and preserved at the different production sites. At the same time, the specific Peter Gelhard processing method is applied in which the quality aspect is the focus of attention in each phase.

Immediately after slaughtering, the processing of the hog casing begins with the cleaning. All natural casings are processed by hand in the work processes. This ensures continuous top quality. The processing must pass through many production stages before each natural casing meets the product quality that the Peter Gelhard brand stands for worldwide.

This means that our customers get a pure piece of nature which meets their own high quality standards for sausage with each natural hog casing, regardless of the processing, packaging and specification.