HOG VS SHEEP SAUSAGE CASINGS

Sheep Casings

  •  The smallest of natural sausage casings, and more tender when cooked than pork casings.

Hog Casings:

  • The "all-purpose" sausage casing that can be used for fresh, cured, smoked, dried and semi-dried sausages.
  • The 32/34 and 36/38 size casings are popular sizes for home sausage making.

 

Natural Sausage Casings

 

Hog Casings (90 metre bundles)

Hog Casings (longs)

Pork bangers
28/32

32/34

34/36

36+

Hog Casings (medium)

28/32

32/34
36+

Sheep Casings (90 metre bundles)

Lamb sausages

Sheep Casings (longs)

Cal 18

Cal 20
Cal 22

Cal 24
Cal 26

Calf Runners (30 metre bundles)

30 - 35

 

Did you know?

  • Sausage casing is the material that encloses the filling of a sausage.
  • Casings are divided into two categories, natural and artificial. Copcas supplies only natural casings.
  • Natural casings breathe, allowing cooking flavors to infuse the meat, giving a rich flavor.
  • Natural casings have unique natural curves and sheen giving the sausage visual appeal.
  • Natural casings are derived from the intestinal tract of farmed animals (usually pigs and cows).

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