Hog casings are considered to be the most popular type of natural casings. The thin walls of hog casings make it possible not to be peel off the casing from the sausage and to consume it together with the product. At the same time, hog casings are strong enough to withstand the filling, cooking and smoking processes, even in high-performance automatic production. Hog casings are ideal for cooked sausages, smoked sausages as well as for thin fried sausages such as Nuremberg, Baden, white Munich, Rhenish, Berlin, Saxon and Thuringian.

We will be glad to advise you and chose the most suitable specification according to your requirements.