Hog casing 36/38 the most popular for sausage making.
Rugao Yongxing Casing established in 1993, with 32 years production and exportation experience, all our natural hog casing all followed HACCP and ISO22000 standard certifications. China’s sausage traditions become especially vibrant in winter, when families and small workshops begin their annual sausage-making season.
hog casing caliber 36/38, it has become the most widely used size for home production because it’s reliable, versatile, and delivers consistently great results.
Perfect Size for Home sausage making
The 36/38 hog casing offers the ideal balance between thickness and durability. It’s sturdy enough to prevent breakage during stuffing or grilling, yet thin enough to cook quickly and deliver a satisfying bite.
Works for Many Sausage Styles
One of the biggest advantages of the 36/38 caliber is its flexibility. Whether you’re making Polish kielbasa, German Bratwurst, Italian sweet or spicy sausages, or Chinese-style fresh sausages, this casing caliber fits nearly every style. You don’t need multiple calibers at home—36/38 covers most of your needs.
Natural Flavor
Using natural hog casing makes all the difference. It gives sausage that signature “snap” when you bite into it and helps the meat release moisture evenly, developing a richer and more authentic flavor.
Easy Handling for Beginners
For home sausage makers, convenience matters. The 36/38 hog casing is easy to soak, easy to load onto a stuffer, and easy to tie off. Even if you’re making sausages for the first time, this size is forgiving and beginner-friendly. Stored properly in salt, it stays fresh for months, ready whenever you decide to make your next batch.
If you’re looking for a dependable option that delivers professional-quality results right in your own kitchen, hog casing caliber 36/38 is the smart choice.
