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@my_wedding_day

Wedding Details

Sunday, 05 November 2017
2:00 PM – 3:30 PM
Mas Montagnette,
198 West 21th Street, NY

+1 843-853-1810

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  •    •  Natural hog casings  •  Natural Hog Casings Fatends and Afterends

Natural Hog Casings Fatends and Afterends

FATEND

PRESENTATION

Hank x 10 pieces
Cubes of 100 hanks
Barrels of 900 hanks.

CONSERVATION

Salted or in brine

CALIBERS

45/50, 50/55, 55/58, 58/62, 62/65, 65/70, 70+ mm Ø

QUALITIES

A Quality, AB Quality

AFTEREND

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

45/50, 50/55, 55/58, 58/62, 62/65, 65/70, 70+ mm Ø

QUALITIES

A Quality, AB 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.