Hog casings

Our hog casings are processed in three phases, under full supervision by Teeuwissen:

•  The cleaning of the hog casings takes place in gut rooms all over the world which have HACCP accreditation.
•  The selection of the hog casings takes place in our own selection factories with EU-accreditation and which are in compliance with all HACCP and BRC regulations.
•  The distribution of the hog casings is global, partly via sister companies and subsidiary companies.
 

Hog casings of European origin are used for the production of different kinds of sausages, for example bratwurst, smoked sausage, dry sausage  and fresh sausage.

The calibers that we offer are:

- Cal. 28/30 mm.
- Cal. 30/32 mm.
- Cal. 32/34 mm.
- Cal. 34/36 mm.
- Cal. 36/38 mm.
- Cal. 38/40 mm.
- Cal. 40/42 mm.
- Cal. 42/44 mm.
- Cal. 44/46 mm.
- Cal. 47/+ mm.

Next to our standard production (2 mtr/+, 16strands) we also produce hog casings with special specifications:
- Long ends = 6 mtr/+,  8 strands
- Extra long ends = 14mtr/+  6 strands

The hog casings are available in the following compositions:
- Salted
- Brined (easy-fill)
- Netpack
- Tube

The hog casings are packed in:
- Boxes
- Barrels
- Tubs