Description

Product Specialty:            The benefits of the natural casing are flavor and visual appeal. Because the natural casing breathes, it results in a deeper flavor and richness in the sausage—the smoking and cooking flavors can permeate the casing and infuse the meat. Since the casings are all-natural, the sausages are very natural looking, being somewhat irregular in shape and size.

Storage method: Keep at room temp or after opening the packing in cold place +0 to +14C or for long life spam of casings better re-salt the casings

Expiry: 1-2 year if keep in cold form and salted form in airtight container

Food grade certificate:  HACCP, Halal Certificate, ISO 2000

Good to know: 

• Although sheep casings in preserved salted form is low in weight as soon as you soaked in warm water and remove salt it gets thicker and soft in touch
• Natural sheep casings are weak in texture so better result don’t apply the hard force on the casings
• Sausage filling machine nozzle diameter should match with the diameter of casings
• After removing salt from casings, add pinch of baking soda in the soaked casings so increase the slipperiness in the casings so it won’t break during sausage stuffing