Sausage Casings
SAUSAGE CASINGS FROM MALABAR
The buyers at Malabar take great pride in sourcing quality sausage casings from around the world. We bring these products
home to allow the Canadian meat processors the opportunity to manufacture world-class products. We proudly stock casings
manufactured by Viscofan, Teepak, Nitta, and Devro. We are also direct Canadian importers and representatives of Fibran collagen
casings, and Poly-Pack polyamide casings.
MALABAR’S SELECTION OF NATURAL CASINGS
Sausages have historically been manufactured in natural casings. Hog casings are derived from the stomachs, small intestines
and large intestines of the pig. Beef casings are produced from the small intestines (rounds), caecum (bungs) and large inte stines
(middles). Only the small intestines of sheep are used for sausage casings. Malabar carries a complete line of natural
casings for all types of meat applications.
Hog Casings (100 yards / bundle)
All hog casings are also available in tubed strands for ease of stuffing. Whisker free casings are available by special order. Hog
Casings available by the bundle, pail or barrel.
| Size & Type |
Usage |
One Bundle Stuffs (Approx) |
|
| 29/32 salted |
for Breakfast Sausage, Farmers Sausage |
45 kg |
| 32/35 salted |
for Fresh Sausage, Bratwurst, Italian Sausage |
48 – 52 kg |
| 32/34 salted |
for Fresh Sausage, Bratwurst |
48 – 52 kg |
| 35/38 salted |
for Debrecziener, Knockwurst, Pepperoni |
52 – 57 kg |
| 38/40 salted |
for Country Style Sausage, Pepperoni |
57 – 60 kg |
| 40/42 salted |
for Kielbasa, Pepperoni |
61-64 kg |
| 45+ salted |
for Specialty large sausage |
68 kg |
Hog, Beef & Sheep illustrations
have been reprinted with permission
of the International Natural
Sausage Casing Association
©2001 INSCA All rights reserved
Questions? Contact our technical specialists
@ 1-888-456-6252, or at lab@malabarsuperspice.com.
We’re here to help!
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