BeefCasings

The superman of sausage skins, the wall of a beef casing is around five times thicker than its hog cousin. Excellent for salamis and larger cured or dried sausages. Soak overnight.

As the superman of sausage skins, the wall of a beef casing is around five times thicker than the wall of its hog cousin.

Excellent for salamis and larger cured or dried sausages.

Soak overnight under refrigeration.

A general rule of thumb is that beef casings have the strongest odour, then hog and finally sheep casings.