•    •  Natural hog casings  •  Natural Hog Casings Chitterlings

Natural Hog Casings Chitterlings

PRESENTATION

Net x 100 pieces
Cubes of 500 pieces
Barrels of 5000 pieces.

CA: Cut and tied without loop
CAB: Cut and tied with loop
CABM: Cut and tied with machine-made loop.

CONSERVATION

Salted or in brine

CALIBERS

40/45, 45/50, 50/53, 53/56, 56/60, 60/65, 65/70, 70/75, 75+

QUALITIES

A Quality

Recommendations for use

Salted hank:

  • Place the hanks into a container with warm drinking water for 45 minutes.
  • Recommended water temperature should be between 30-35º.
  • Let drain.

Hanks in brine:

  • Place the hanks into a container with warm drinking water for 30 minutes.
  • Recommended water temperature should be between 30-35º.
  • Let drain.