NATURAL OVINE CASING
Sheep gut is thinner and finer, ideal for thin cold cuts, both fresh and cured.
Sausage or longaniza, Frankfurt, Easter sausage, bockwurst and red sausages.
OVINE CASING
QUALITY:
AA quality - A quality- AB quality - B quality - BC quality
GAUGE:
18/20
20/22
22/24
24/26
26/28
PREPARATION:
Depending on our client’s needs: Salted hanks- Brine- Net wrapping- Piped sausages (flexible or rigid pipe).
USES
Fresh sausages, red sausages, frankfurts, Easter sausages, etc