The superman of sausage skins, the wall of a beef casing is around five times thicker than its hog cousin. They are sold as beef rounds (<46mm) or beef middles (>50mm). 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.