Sheep casings are known for their delicate texture and are perfect for making smaller sausages such as cocktail sausages, chipolatas, and frankfurters.

Hog casings are the most commonly used natural casings due to their versatility and strength. They are ideal for making a variety of sausages, including breakfast sausages, hot dogs, and bratwursts.

Beef casings are robust and durable, making them suitable for larger sausages such as salamis and bologna. They are also used for making specialty sausages like mortadella.

Our pork casings, sheep casings, and beef casings are not only available in the standard version in salted bundles but also in refined versions, such as mounted on strips, mounted on tubes, reversed, shaved, and colored (also with natural herbal dyes, maintaining the so-called "clean label" without chemicals) as well as many others.