NATURAL HOG CASING
The Natural Hog Casing is the most suitable for the stuffing of products that need a wider and more resistant caliber, such as fresh chorizo and sausage. Its size places it at an intermediate level, between lamb and beef.
In Gallent Casings we find 2 productions of Hog Casing: European production of Spanish origin and Chinese production.
China is one of the largest producers of natural hog casing in the world, and that is because we have the exclusive distribution for Europe of one of the most reputable Chinese signings.
| Size table/Product
28/30 > Butifarra Blanca, Chorizo Manchego
30/32 > Butifarra Blanca, Chorizo Manchego
32/34 > Butifarra Blanca, Butifarra Catalana, Chorizo Manchego riojano o criollo y longaniza de aragón
34/36 > Chorizo riojano, longaniza de Aragón y chorizo fresco
36/38 > Chorizo gallego, jabugitos, Chorizo riojano
38/40 > Chorizo gallego, fuet cataluña
Wider and stronger casing, perfect for traditional sausage
OTHER HOG PRODUCTS
|Format:||· Salted skein 9 meters|
· Tied or stitched pieces
|Characteristics:||· Part of the large intestine of the hog with a very pronounced wrinkle that gives it a traditional appearance.|
· They come in pieces of 33cm tied by one end
|Characteristics:||· Final rectum of the intestine|
· It has a thick layer that allows a slow cure of the sausage
· Recommended for Iberian sausage
· Tied and untied
· Gauge: from 50 to 70, 5 by 5
Tied or stitched pieces
|Characteristics:||Part of the wide intestine of the pork with smooth shape|
|Characteristics:||Short pieces of pork casing crushed into a ball shape|
|Characteristics:||· Casing with body|
· Small intestine without scraping, includes the mucous of the intestine
· Lengthens the curing of the sausage
· Pig turned
|Caliber:||Small, medium or large|
|Characteristics:||Sack opened at one end|
|Characteristics:||Mother pork casing, very resistant to cooking and of a greater caliber|
> Butifarra Blanca
> Sobrasada Mallorquina
> Chorizo cular
> Salchichón ibérico
Salted loose skin prepared in a net per units.
Prepared LPE Bag
New VG format (ready to stuff) with the prepared casing in bag with brine and combed.
New VG format (Ready to stuff) with the casing prepared in bottle with brine and combed.