Butchers Prefer Natural Hog Casings. Have you noticed countless butchers, charcutiers, producers choose natural hog casings? Because they deliver awesome permeability, superior texture, an unmistakable “snap,” that aritificial casings can’t match.
Nutritional components of natural hog casing, for example 100g hog casing, the protein around 60-75g, high-quality animal protein and natural collagen, quite rich in collagen, that gives sausages a lively bite. That variability lets the casing expand and contract during cooking, creating the crisp. Hog casing surface also allows smoke and seasonings to penetrate evenly, deepening flavor and improving curing performance. Especially important for traditional recipes and slow-smoked products, like Spanish sausage Chorizo, German sausage Bratwurst, Russia Smoked Red Sausage, and South African sausage Boerewors.
Butchers also value workability. Properly selected natural casings stuff smoothly, and the specifications could be customized, international standard 2/16/90m, or customization 3/13/90m, 6/9/90, salted, with softtube, completely customizable. Our selected hog casing follow strict hygiene and grading standards, so you get consistent caliber, quality, we can also provide quantity volume support. All hog casings we produce ourselves, so we can provide origin and processing details so you can traceability.
If your sausage brand emphasizes taste, texture, and authenticity, natural hog casings are your best choice, just like butchers return to again and again. Contact our site to request samples, 7*24 hours on line.
