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.

| Qualities

Quality A
Quality B

| Origin

Spain
China
Europe

| 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

Origin:Spain
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
semirrizada-tripa_cerdo
Origin:Spain, European
Format:Pack x10
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
cular-tripa_cerdo
Origin:Spain
Format:Salted skein
Tied or stitched pieces
Characteristics:Part of the wide intestine of the pork with smooth shape
semicular_tripa_cerdo-gallent
Origin:Spain
Format:Net x50
vejigas-tripa_cerdo
Origin:Spain, China
Quality:A
Meters:20
Format:Salty
Characteristics:Short pieces of pork casing crushed into a ball shape
monos-tripa_cerdo
Origin:Spain
Quality:A
Meters:15
Format:Salted skein
Characteristics:· Casing with body
· Small intestine without scraping, includes the mucous of the intestine
· Lengthens the curing of the sausage
· Pig turned
nervios-grasa-tripa_cerdo
Origin:Spain
Caliber:Small, medium or large
Format:Net x25
Characteristics:Sack opened at one end
ciegos-tripa_cerdo
Origin:Spain
Quality:A
Caliber:42/45
45/48
48/53
53+
Format:Net x1
Characteristics:Mother pork casing, very resistant to cooking and of a greater caliber
tripa_de-berra-cerdo_vg-gallent

APPLICATIONS

aplicaciones_cerdo-gallent

> Fuet

> Sarta

> Butifarra Blanca

> Chorizo

> Sobrasada Mallorquina

> Morcón

> Chorizo cular

> Salchichón ibérico

FORMATS

formato-madeja-cordero

Prepared VG

Salted loose skin prepared in a net per units.

formato-bolsa-cordero

Prepared LPE Bag

New VG format (ready to stuff) with the prepared casing in bag with brine and combed.

formato-bote-cordero

Prepared LPE

New VG format (Ready to stuff) with the casing prepared in bottle with brine and combed.

formato-fast-tube-cordero

Fast Tube System

VG special tubing that facilitates the stuffing process.
> watch vídeo

PACKAGING

envase-cubo-pequeno

Small bucket

envase-cubo-grande

Big bucket

envase-barril-mediano

Medium barrel

envase-barril-grande

Large barrel

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