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NATURAL SHEEP AND BEEF CASING

Natural Salted Sheep Casings, Salted and Dried Buffalo Casings, produced from the intestinal tract of farmed animals, share a closely linked history with sausage production, dating back several thousand years, our natural lamb and sheep sausage casings are perfect for fine emulsion or coarse grid products, including cooked, smoked or fresh sausage. Each sheep casing is translucent and white to provide a glossy, professional look. We offer long and extra-long strand specifications for maximum efficiency during processing. 

We process and distribute natural casings from animal gut of: sheep, goat. We work with slaugtherhouses in implementing quality practices to meet our customers quality requirements. Through our selection process we can deliver casings tailored to your manufacturing needs. Our delivery process keeps the goods fresh and pure. We can satisfy all your technical requirements: salted, in brine, soft tube, hard tube, tied, with loop, cheville.

Sheep casings are the highest quality small diameter casings used for the finest sausages such as: Wieners, Knackwurst, Chipolata, Merguez, Nürnberger Bratwurst, Bockwurst and Frankfurters.

We are leading traders cum exporters and local suppliers of following products: (For Sausage Industries Using Natural Casings) Form Good Exotic Breeds Of Hilly Regions From Himalayas,(Mt. Everest ) Kashmir , Simla & Ootacommond. (Northern , Eastern & Southern States of India).

1 ) SALTED SHEEP CASING  QUALITY : AB, CALIBRES: 14/16 , 16/18 , 18/20 , 20/+mm}

2 ) SALTED SHEEP CASING  QUALITY : SUTURES ( FOR CATGUT ).

1 ) SALTED BEEF CASING  QUALITY :  CALIBRES: 30/35, 35/40, 40/45, 45/50, 50/55, 55/60, 60/+MM. 

2 ) DRIED BEEF CASING     QUALITY :  CALIBRES: 30/35, 35/40, 40/45, 45/50, 50/55, 55/60, 60/+MM. 

Quality Controlled by Ministry of Agriculture ( AGMARK) & APEDA
We are handling processing of 10000/15000 sets per day at our various Slaughter houses . With most modern and update Hygienic facilities

Processing in Salted forms as per the requirements.

Storage

Our Company Assures all natural sausage casings with a shelf-life of one year. In order to ensure this guarantee, store your casings in a cool, temperature-controlled environment of between 5°C and 10°C – ideally in the fridge. If your sausage casings are stored between 10°C and 20°C, their shelf life will diminish to six months. Store casings away from direct sunlight and heat at all times.

Preparation

Before stuffing your sausages, it is essential to rinse all salt off the casings by soaking them thoroughly in fresh water. The ideal bathing temperature is between 20 and 30 degrees. Avoid water any hotter than 30 degrees as it may promote bacterial growth and damage the strength and integrity of the casings.

Soaking Guidelines

Sheep casings need to be soaked for at least 45 minutes.

Beef (Buffalo) casings need to be soaked overnight for a minimum of 12 hours.