I. Concept of Casing
The thin, transparent, soft, smooth, and elastic membrane or layers remaining after the scraping and processing of the small intestines of pigs, cattle, and sheep, as well as the large intestines of these animals, are collectively referred to as casing. Additionally, the processed bladders of pigs and cattle, the abomasum of sheep, and the esophagus of cattle can also be classified as casing.

II. Classification of Casing

1. By processing stage: Casing can be categorized into raw intestines, semi-finished products, and finished products.

2. By processing method: Casing is divided into two types: salted and dried.

III. Uses of Casing
Casing serves as an ideal natural wrapper for sausages. Food products such as meat sausages, ham sausages, frankfurters, bologna, saveloy, liver sausage, brain sausage, and sausage casings stuffed with meat mixtures are made using casings. These foods are fresh in color, delicious in taste, have a long shelf life, are easy to carry, and convenient to eat, making them excellent choices for travel, military operations, camping, and daily household meals.