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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+

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+

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.

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