Hog Casing: 

Our hog casing is federally inspected and selected to meet the highest standards and quality. We use only the finest north american raw materials with the smallest variances in size ranges. Available in salted or tubed, hog casings have the perfect bite and look to make traditonal fresh sausages and cooked products. Sizes are available in: 28/30, 29/32, 32/35, 35/38, 38/40, 40/42, 42/45, 42+, 45+ 

Beef Casing: 

Beef casings are sold in middles, rounds and caps. These casings are perfect in keeping an old world look while providing flexibility in production and cooking. 

Middles are straight in shape and can be used for dry cured and cooked products. Sizes range from 2 1/4- 2 1/2, 2 1/2- 3 and 3+. Products such as sopressata, cuticino, and more are made tradionally with middles. 

Rounds are curved in shape and are mainly used for cooked applications. Sizes available are: 35/38, 38/40, 40/43, 43/46, 46+. Products such as kolbassa, blood pudding and more are typically made with rounds. 

Caps are sold in pieces and are mainly used for wider caliber and whole muscle products. Sizes are available in 3 1/5 - 4, 4 - 4 1/2, 4 1/2 - 5, 6+. Products such as bologna, capicolla and more are made with these casings. 

Sheep Casing: 

Sheep casings are a great way to give your product that perfect bite and snap for your products. Mainly used for weiner type products and breakfast sausage, sheep casings are versatile for low caliber items. These casings perform well when cooked and still keep their plump shape when being served to your customers. Sizes are available in: 19/21, 20/22, 22/24, 24/26, 26/28.