Beef Casing
Our natural beef casings are ideal for stuffing a wide range of cured and cooked sausages. We offer a complete selection of calibers and qualities to meet every need.
With care and dedication, we work on beef casings, offering a diverse range of cuts:
- Small Intestine (Beef Gut)
- Large Intestine (Beef Straight)
- Blind Intestine (Caps/Bondiana)
Small Intestine
(Beef Gut)
Large Intestine
(Beef Straight)
Blind Intestine
(Caps/Bondiana)
Beef gut is used to produce both cured and fresh sausages. Beef guts have thick and very resistant tissue during stuffing to enhance the flavor of the sausage.
| Calibers |
|---|
| 34/36 |
| 36/38 |
| 38/40 |
| 40/43 |
| 43/46 |
| 46/49 |
| 49/52 |
| 52/54 |
| 54+ |
Storage
Our casings are stored in brine (a mixture of salt and water) and can also be kept in salted plastic bags or containers. It is ideal to store them in cool environments at temperatures between +12 and +14 degrees Celsius.
Does not contain allergens and GMOs
Explore our creations!
All our casings are made with high-quality materials and with the utmost attention to detail.
