Many people enjoy cured sausages. Their processing and production require specific skills and offer a wide variety of flavors. By altering the ingredients used, the taste of the final sausage product can be changed. During on-site production, hog casings are used – these are the protective outer layer of the sausage, and without this casing, the sausage cannot be properly finished.

While the intestines of many animals can be used to make casings, hog intestines are cheaper, of very good quality, and more readily available. The most crucial aspect of sausage production is hygiene. This is especially important given the prevalence of counterfeit sausages on the market. Therefore, when selecting sausages, it is essential not only to choose products from formal manufacturers but also to carefully examine the meat quality and color of the sausage. The final quality of the sausage is significantly influenced by both the raw ingredients and the casing used.

Particularly for the casing, numerous hygiene aspects must be attended to during the production process. The cleanliness of the casing is paramount. High-quality casings must be stored excellently. For casing storage, it must occur in a suitable environment, with special attention paid to controlling the temperature and humidity of the storage conditions. Only then can high-quality casings be maintained.

Using superior hog casings for sausage production not only results in a better quality product but also ensures a cleaner and safer food for consumers.