Natural & Fibrous Casings

Natural & Fibrous Casings

We stock 100% natural and additive-free sheep, hog and beef casings as well as sheep and beef bungs. Also available are the fibrous casings in many different sizes.

Sheep Casings

The smallest and most delicate of casings with a gossamer thin skin, sheep casings have a translucent appearance.

Available in sizes:

  • 18-21mm
  • 20-22mm
  • 22-24mm
  • 23-25mm
  • 24-26mm
  • 26-30mm
Hog Casings

Less delicate than sheep casings, hog casings are easier to use – making them popular for sausage-making newbies.

Available in sizes:

  • 26-28mm
  • 28-30mm
  • 30-32mm
  • 32-35mm
  • 35-38mm
  • 38-42mm
  • 42-44mm
Beef Casings

The strongest of all casings – five times thicker than the hog casing. Excellent for salami and larger cured or dried sausages.

Available in sizes:

  • 40-43mm
  • 43-46mm
  • 50-55mm
  • 55-60mm
Beef Bungs

Closed at one end, they are the largest of casings. They are best suited to make whole muscle salami, capicola or bologna.

Available in sizes:

  • 125+mm, 460-510mm in length. Fill weight 3-4kg.
Sheep Bungs

Closed at one end, they are suited for making various types of salami.

Available in sizes:

  • 350mm upwards in length and 55-65mm in width. Fill weight 500g to 3kg.
Fibrous Casings

A sock-like shape these fibrous casings are clipped, looped and tied and made from plant cellulose and are non-edible. Suited for making dry-cured sausages such as salami, bologna or mortadella.

Available in sizes:

  • 43mm diameter x 500 in length
  • 55mm diameter x 600 in length
  • 75mm diameter x 500 in length
  • 90mm diameter x 500 in length
  • 124mm diameter x 700 in length