|
HOG CASINGS
Characteristics:
- Transparent
- Uniform in size and shape
- Tender to the bite
Features/Benefits:
- Consistent size uniformity yields optimum portion control; also
means minimal waste.
- Tender and firm to the bite; with just the right resistance for
good customer appeal.
Best for: Fresh sausage; also suitable for smoked/dry sausage.
Examples:
- Bratwurst
- Chorizo
- Italian Sausage
- Polish Sausage
- Pepperoni
- Pork Sausage
Packing:
- Salted
- Preflushed, in individually packed bags with brine.
- Preflushed Net Pack.
- Preflused Tubed with strands of casing sleeved on plastic tubes
and packed in salt and brine.
Click here for Sizes Available
|
 |
LAMB CASINGS
Characteristics:
- Translucent, white
- Specialty sizes available
- Available for emulsions and coarse product formulations
Features/Benefits:
- Uniform casing diameters mean maximum efficiency, stuffing
productivity.
- Variety of available diameters make product suitable for
numerous sausage applications.
- Casings have crisp bite which consumers find very pleasing.
Best for:
- Fine Emulsion Products—Cooked, Smoked or Fresh Sausage (prepared
using a bowl or chopper.
- Coarse Grind Products—Fresh, Cooked, Dried or Smoked Sausage
(prepared using a grinder).
Examples:
- Hot Dogs
- Wieners
- Franks
- Cocktail Wieners
- Breakfast Links
- Pork Sausage
- Snack Sticks
- Old-Fashioned Wieners
Packing:
- Salted
- Preflushed and individually packed
- Preflushed Net Pack.
- Preflused Tubed with strands of casing sleeved on plastic tubes
and packed in salt and brine.
Click here for Sizes Available
|
