Natural Casings - Hog
Hog Casings are used for fresh, cooked, dried or smoked Sausages. Chorizo, Pepperoni, fresh Italian Sausages, large Frankfurters, Kielbasa, weisswurst and Bratwurst...to name just some of the best-selling items.
Hog Casings are sold in "bundles" or "hanks." This unit of measure equals approximately 91 meters.
Casings - unstuffed, shown in hanks,
tubed, and in tubs; also shown are examples of
stuffed hog casings
Hog Casings are also sold in bundles called "shorts." Shorts are 1 to 2 meter lengths and usually classified as 35mm and up or 35mm and down. NOTE: "Green Weights" refers to the weight of a stuffed casing, prior to cooking or smoking , per 91 meter lengths.HOG CASINGS by Bundle or Hank
|30 mm/down||41 kg/down||Pork Sausage|
|30-32 mm||41-45 kg||Frankfurters, Italian Sausage|
|32-35 mm||48-52 kg||Pork Sausage, Bratwurst, Frankfurters, Italian Sausage|
|35-38 mm||52-57 kg||Smoked Sausage, Pepperoni, Bratwurst, Italian Sausage|
|38-42 mm||57-61 kg||Smoked Sausage, Kielbasa, Pepperoni, Rope Sausage|
|42-44 mm||59-64 kg||Smoked Sausage, Kielbasa, Pepperoni|
|44 mm/up||61-68 kg||Specialty Items|
HOG BUNGS: Regular and Sewn, Hog Bungs & Hog Bung Ends
"Regular Hog Bungs" are sold as individual pieces and are used primarily for Liver Sausage and Branschweiger.
"Sewn (or Sewed) Hog Bungs are produced in double-walled and single-walled varieties. All varieties are made by sewing two or more pieces of smaller sizes of regular hog bungs together
To obtain a larger, more uniform finished product, these casings are custom made and can be purchased in almost any shape or size suitable to the needs of the processors. Most of the products are used exclusively for Liver Sausage, Braunschweiger, Genoa or Thuringer, Summer Sausage and Cervelats.
|Light Sow --
|Normal Sow --
|Heavy Sow --
HOG MIDDLES / CHITTERLINGS
"Hog Middles / Chitterlings" are put up in three calibers: wide, medium, or narrow. The size is determined by the location of the item within the animal. There are normally 9-10 one-meter pieces to a bundle. Hog Middles are easily recognizable by their curly appearance. Chitterlings are also available selected into 5mm calibers. An example of a sausage made in hog middles is Saucisson, a dry French salami. They are also used to make Blood Sausage, Sopressata, and Mortadella.
(shown at left)