Natural Hog Casings
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 6, 14 and 36 hanks.
- Net: conservation: salted. 1 hank per net. Cubes of 60, 50, 240 hanks.
We have tubed casings in soft and semi-rigid tubes, hog casing nerve and fat, fatends, afterends and chitterlings.
Due to its characteristics, they are used to make sausage with a wider caliber, it consists of a resistance that the sheep casing does not have. It is used for the manufacturing of typical Spanish products such as chorizo, fuet or chorizo criollo as well as for pepperoni or bratwurst. Here we show you the sausages that can be made with the different calibers available in this type of casing, in addition to the capacity that it can contain, approximately.
|
Caliber-Diameter |
Appr. Capacity |
Product Examples |
| 30mm/- | 41 kg/- | White Butifarra, Manchego Chorizo |
| 30-32mm | 41/45kg | Morcilla pine nuts, White Butifarra, Catalan Butifarra, Manchego Chorizo, Creole Chorizo |
| 32-35mm | 48/52kg | White Butifarra, Rioja Chorizo, Catalan Butifarra, Aragón Longaniza, Fresh Chorizo |
| 35-38mm | 52/57 kg | Galician Chorizo, Jabuguitos, Chorizo riojano |
| 38/44mm | 57/61kg | Galician Chorizo, Jabuguitos, Catalonian Fuet, Fresh Chorizo |
| 42/44mm | 59/64kg | Catalonian Fuet |
| 44/+ | 61-68kg | Catalonian Fuet |
We hope it helped you, Thank you very much!
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