Natural pork casings cal. 28/30 mm, 20 m

Natural pork casings 28/30 mm – 20 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, baking, smoking, grilling, drying, and 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
• Good durability during filling – they are highly resistant to bursting when handled correctly
• Uniform calibre – helps achieve a consistent appearance of the finished products
• Versatile use – suitable for boiled, baked, smoked, grilled, dried, and cured sausages
• 20 m per pack – sufficient for approximately 10–13 kg of meat filling
• Preserved in salt – casings are hermetically sealed and stored in salt

You can use the casings, for example, when making classic homemade sausages, bratwurst, white sausages, and other traditional deli meats

Preparation before use

Before filling, we recommend the following for the casings:

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

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

Parameters

• Type: natural pork casings
• Calibre: 28/30 mm
• Length: 20 m
• Approximate filling quantity: 10–13 kg
• Preservation: salt
• Use: homemade sausages and other sausages
• Ingredients: pork casings, salt

STORAGE

Store at a temperature up to 15 °C.