It is part of the pork large intestine, located just before the fatend or rectum.
It is located just before the fatend. The casing is scraped, salted and grouped by size and length. Placed in plastic nets forming hanks.
It can be used to stuff both cooked and cured sausages, such as sobrasada and salami.
All our casings are natural and of 100% Spanish origin and top quality. We obtain the pork casings from our own production, suitable for both the national and international markets.
The degreasing, cleaning and salting process is carried out in our approved slaughterhouses. And calibration and packaging in our calibration centre
| Length | 38cm pieces |
|---|---|
| Calibre | From 45/50 to 60/65mm |
| Format | Hanks of 25 units |
| Packing | Plastic bag in a food drum with salt and brine |
