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Beef casing is characterized by having a wider caliber and are suitable for high-quality sausage raw, cooked or cured. To make products such as blood sausage or butifarra. Its preservation is in salt and there are two types of beef casings, middles and rounds. In addition, there are beef caps that have the largest caliber of beef casings and are used for cooked and cured sausages. At

Natural hog casings for sausage production, allow to create products with a maximum quality and with the best flavor, odor and excellent texture to be able to enjoy this product. Hog casings are sold in "hanks" which is the most common unit of measure. Each hank is approximately 91 meters long. In Ecotrip we have different standarts: Ecotrip bag: conservation in brine. 2 hanks per bag. Cubes of

We all know the typical sausages of our country, but what type of sausage is consumed in the rest of the world? Today at Ecotrip we tell you about it. We start with Germany. German sausages are recognized in the world for their quality, the most famous in this country are: Bratwurst: These sausages vary depending on which region they belong to, with at least 40 varieties