Natural pork casings 28/30, 90m

Natural pork casings 28/30 mm – 90 m

Make your homemade sausages exactly to your taste. Natural pork casings with a 28/30 mm calibre are suitable for producing various types of sausages intended for boiling, smoking, grilling, drying, or curing.

Thanks to the uniform calibre and good resistance during filling, the casings are easy to work with and the finished sausages have a consistent shape.

Main advantages

• 28/30 mm calibre – suitable for classic homemade sausages
• Natural pork casings – a traditional casing for sausage production
• Uniform calibre – helps achieve a consistent appearance of the finished products
• Wide range of uses – suitable for boiled, smoked, grilled, dried, and cured sausages
• 90 m per pack – enough for approximately 55–60 kg of meat filling
• Practical packaging – casings are supplied in sections in a resealable doypack pouch
• Preserved with salt – for proper product preservation

You can use these casings for making classic homemade sausages, white sausages, bratwurst, and other traditional sausages

Preparation before use

Before filling, we recommend the following for the casings:

1. soak for approximately 3 hours in water at a maximum temperature of 30 °C
2. then thoroughly rinse the inside with lukewarm water

They are then ready to be filled with the meat mixture.

Yield

The pack contains a total of 90 m of natural pork casings in sections.

As a guideline, approximately 1.6 m of casing is required per 1 kg of meat filling. Actual consumption may vary depending on the filling method, the consistency of the filling, and the type of sausage being prepared.

We recommend measuring the length of the casings only after they have been soaked in water.

Parameters

• Type: natural pork casings
• Calibre: 28/30 mm
• Length: 90 m
• Design: in sections
• Approximate filling quantity: 55–60 kg
• Preservation: salt
• Use: homemade sausages and other sausages
• Packaging: resealable doypack

Storage

Store at a temperature up to 12 °C.