What should you look for when buying natural casings?

An honest product starts with a honest label. Making the right decision will save you money and the right decision always starts with the right information.

Above all, you should pay attention to the following points:

Quantity: Often this is unclear. Packs of an average of 91 meters (1 Hank = 100 yards) are standard. So make sure that you know exactly what you are buying. The calibre: choose the right diameter for the right sausage. Did you know that for a single pack of sheep casings a difference in calibre of just 2 millimetres can lead to a 2 kilo reduction in terms of meat sales? This rises to 4 kilos with the hog casings. The calibre designation is the diameter of the casing when filled.

Quality: A-quality sheep casing (Frankfurter), AB-, BC- or C-quality (Chipolata, Merguez, …) can be used for very different kinds of sausages. Make sure that the right quality is mentioned.

Origin: Hog casings from Europe or China. Sheep casings from Europe, China, New Zealand, Australia or the Middle East. Beef casings from South America. Know what you are buying.