Besides our range of high quality natural hog casings, we also specialize in the highest quality sheep casings (small intestines).

By only sourcing the highest quality casings, with Chinese, Australian or New Zealand origin, we mainly focus on high quality sheep casings.
Offering a wide range of mainly A/AA quality with a 2 mm strict selection and long ends material.

These casings are perfect for small diameter sausages (like hot dogs, breakfast sausages, sausage sticks, Nacki’s, etc.

Besides our wide range of natural hog and sheep casings, we also offer natural beef casings.

In our assortment we offer beef rounds, middles and caps.

Beef rounds are the most popular used beef casings. Beef rounds have a natural curve, which tend to give a distinctive curve while filling the casings.
The beef rounds are mainly used to make bologna, boudin, blood sausage, liver sausage and much more.

Beef middles are the straight casings, and are fairly thick casings.
Beef middles are perfect for dry cured sausages (as they shrink together with the sausage as it dries over time) like salami, sopressata, bologna.

The beef caps are actually more related to an appendix. They also have a capped-end, which means that they are naturally closed from one side.
Beef caps are especially suited for the production of large diameter sausages and salamis such as capicola, bologna and cooked salami.