High-quality hog casings are ideal for preparing a variety of sausages, ensuring uniform size and shape with minimal waste.

• Strictly selected, full caliber range
• Conserved dry-salted or in brine
• Whiskered or whisker-free
• Bundles or soft and hard tubes
• Ready-to-use material in all packaging types from Dolavs to vacuum bags

Ideal for producing dry or cooked sausages, our hog fat-ends are produced according to customer requirements, using traditional methods to the following specifications:

• Well-calibrated material from 50/+ to 80/+ mm;
• Filling weights from 800/1000 to 2500+ grams;
• Tied, with or without loop.

Suitable for both dry and cooked sausages, our hog after-ends are produced to all specifications to suit your needs:

• Well-calibrated material from 40/+ to 70/+ mm
• Different lengths according to your request
• Tied, with or without loop and pin or bundles of 8m

High-quality, small-diameter sheep casings ideal for premium cooked, smoked or fresh sausages.

• Strictly selected, full caliber range
• Different quality grades from A to BC
• Dry salted bundles or soft and hard tubes
• Ready-to-use material; packed according to your requirements
• Tailor-made solutions following your specifications

Available in both traditional and modern styles, our beef casings provide firm texture and uniform size, ensure consistent flavor and quality and are ideal for large-diameter or ring-shaped sausages.

• Full range of calibers & lengths
• Beef casings: beef bung caps, beef rounds and beef middles