We only select the highest quality casings available which we are proud to offer to you, supplied salted and in a vacuum-sealed food grade vacuum pouch for ultimate protection.
- Good strong texture & quality
- No holes or slits
- Price per bundle
Directions of use: Soak the skins overnight in cold water. Change water to lukewarm water 30 mins before use. Slide the tube over your sausage filler or slide the casings off onto the nozzle and fill. After use, flush the casings with water, re-salt and store in an airtight container.
What is the shelf life of natural casings?
Salted casings or casings in brine: 1 year or more.
How do I keep any unused casings?
Leftover casings can be covered in salt and put in an airtight container and kept in the fridge. Do not freeze.
As the casings are a natural product, do not worry if the colour of the casings varies. Our casings are flushed and cleaned thoroughly before sending out to any customers. Also if you received your casings and they have a strong smell to them this is most likely due to gas build up in the container.
You can simply call us on 01530 411275 between 9.00am - 5.00pm Monday - Friday or email us at firstname.lastname@example.org where we are here to answer any questions you may have. We have a team of highly skilled customer service advisors and even ex butchers here to give you the correct and best advice.
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