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Natural Hog Casings Nerve and Fat

PRESENTATION

Net x 1 hank
Cubes of 20 to 25 hanks
Barrels of 100 hanks.

CONSERVATION

Salted or in brine

CALIBERS

30/32, 32/34, 34/36, 36/38, 38/40, 40/43, 43/46, 46/49, 49+

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.