SHEEP CASINGS
Sheep casings are the most delicate natural casings, known for their unique, crispy bite characteristic. They are used for a variety of cooked and fresh sausages such as Wiener sausages, Nürnberger Rostbratwürste, Bockwurst and Merguez.
To handle these delicate casings, you need experience and attention to detail. Over the last 50 years, we have developed the skills and expertise to transform raw materials from slaughterhouses into a consistent, high quality product. In numerous steps, the original small intestine of sheep is carefully processed by hand into more than 35 different product specifications!
Thanks to a carefully controlled production process, all critical parameters are monitored continuously. These parameters are defined in our HACCP-concept. A unique lot number on each packaging unit ensures full traceability.
Our calibrated product is available in calibers from 14/16 to 28/30. Our portfolio consists of Mongolian, Chinese, Australian and New-Zealand origin. We use standardized packaging to improve handling speed for unloading and storage.
For industrial use, we can also supply our sheep casings on tubes to further improve stuffing efficiency:
Softtubes 50cm – blue stripe
- 1 end per tube
- multiple ends per tube
- with overlapping
- with separators
Hardtubes 32 or 50cm – transparent, perforated
- 1 end per tube
- multiple ends per tube
- with overlapping
- with separators
- metal detectable rubber stoppers
- 100% traceability of origin
- 100% controlled production process
- 100% customer satisfaction
FAQ
Sheep casings are the small intestine of sheep. They are being used as natural packaging material for over 2000 years.
The small intestine of a sheep is on average between 25-29 meters long. During selection, it will be cut into sections with uniform specifications.
Sheep casings can vary in diameter from 14 to 30mm, with the main calibers between 18/20mm and 24/26mm. For different breeds and origins, the main calibers can vary. Main calibers for Mongolia sheep casings are 18/20 and 20/22. Main calibers for New/Zealand sheep casings are 22/24 and 24/26.
The quality classes differentiate the amount of small pinholes in the casings. These pinholes are caused by the different production stages of pulling and cleaning. IA-quality is completely sprinkler-free and is used for thin, liquid meat substances such as Frankfurter sausages. AB- and BC-quality have increasing number and diameter of pinholes and are subsequently used for sausage types with thicker meat substances. Please note: quality classes do not imply differences in optical appearance or microbiological condition of the product!
These 3 numbers indicate the length specification of the product:
3/14/91 = shortest piece is at least 3 meters long
3/14/91 = maximum number of pieces is 14
3/14/91 = total length of the bundle is 91 meters
The same principle applies to some other natural casings, such as hog casings (small intestine).
In general, a high minimum length, and a low number of total pieces benefit the productivity for the user. Because of the rarity of those long strands with uniform characteristics, such items demand a price premium over standard specification products.
When properly preserved with salt, and under the correct storage conditions, sheep casings have almost unlimited shelf life. For our dry salted products, we apply a expiration date of 1 year from shipping date.
Sheep casings that are preserved in ready-to-fill salt brine with low levels of salt, have short soaking time requirements which is beneficiary for the user, but are obviously more perishable. For such products, we apply an expiration date of 2 months at storage conditions between +2°C and +7°C.
