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This is the hog's small intestine including the mucosa.
The selected hog and sow small intestines are either from European or Chinese animals
Black pudding and liver sausage, Gelbwurst, cotechino, saveloy
Hog and sow small intestines should be stored cool. +4°C to +8°C are ideal. All small intestines are stored in brine or covered with salt and protected from light in closed containers.
120 days salted
Our hog and sow small intestines from Europe have a fresh and natural appearance.
|Hog casings, approx. 10m/bundle||Sow small intestines, approx. 20m/bundle|
Before production, the small intestines must be treated as described below. Salted small intestines should be soaked in cold water over night. Before filling, the fat-ends should soak in water at +30°C to +35°C for about 30 minutes again.