| Collagen Casing | Foodchem International Corporation | Collagen Casings are mainly produced from the collagen in beef or pig hides, and the bones and tendons. This product has applications in meats for the production of sausages. | |
| DeWied Real™ Lamb Casings Coarse Emulsion Grade | DeWied U.K. Ltd. | DeWied Real™ Lamb Casings Coarse Emulsion Grade is traditionally used for coarse emulsion sausages. A coarse emulsion is made using a grinder plate with 1/8th inch (3mm) holes or larger. Course emulsion grade is also referred to as AB, B or PQ grade. | |
| DeWied Real™ Lamb Casings Fine Emulsion Grade | DeWied U.K. Ltd. | DeWied Real™ Lamb Casings Fine Emulsion Grade is traditionally used for very fine emulsion sausages. A fine emulsion is made when using a bowl chopper or a high speed emulsifier. It is ideal for frankfurters and wieners. Fine emulsion grade is also referr...view more DeWied Real™ Lamb Casings Fine Emulsion Grade is traditionally used for very fine emulsion sausages. A fine emulsion is made when using a bowl chopper or a high speed emulsifier. It is ideal for frankfurters and wieners. Fine emulsion grade is also referred to as AA, A or FQ grade. view less | |
| DeWied Real™ Lamb Casings Very Coarse Emulsion Grade | DeWied U.K. Ltd. | DeWied Real™ Lamb Casings Very Coarse Emulsion Grade is traditionally used for sausage made with a chunky emulsion or coarsely chopped meat. Ideal for Lap Cheong, dried beef sausage, beef snack sticks and pork sausage. Very coarse emulsion grade is also r...view more DeWied Real™ Lamb Casings Very Coarse Emulsion Grade is traditionally used for sausage made with a chunky emulsion or coarsely chopped meat. Ideal for Lap Cheong, dried beef sausage, beef snack sticks and pork sausage. Very coarse emulsion grade is also referred to as BC or C grade. view less | |
| Hand Pulled Hog Casings | DeWied U.K. Ltd. | Hand Pulled Hog Casings have had the ruffle fat removed by hand which makes the casing whisker-free. The hand pulling also removes the ruffle fat and outer collagen membrane. Hand pulled casings may be used for all sausage types but are best for fresh sau...view more Hand Pulled Hog Casings have had the ruffle fat removed by hand which makes the casing whisker-free. The hand pulling also removes the ruffle fat and outer collagen membrane. Hand pulled casings may be used for all sausage types but are best for fresh sausages. view less | |
| Inverted Hog Casings | DeWied U.K. Ltd. | Inverted Hog Casings remove the whiskered appearance without sacrificing the strength and longer strands of knife cut casings the casing can be inverted (turned inside out). DeWied Fresh-Link™ inverted casings are a less expensive alternative to hand pull...view more Inverted Hog Casings remove the whiskered appearance without sacrificing the strength and longer strands of knife cut casings the casing can be inverted (turned inside out). DeWied Fresh-Link™ inverted casings are a less expensive alternative to hand pulled hog casings. They can be used for all varieties of sausage. view less | |
| Knife Cut Hog Casings | DeWied U.K. Ltd. | Knife Cut Hog Casings have had the ruffle fat removed with a knife. The knife cutting leaves a small amount of the ruffle fat and connective tissue on the outside of the casing. Therefore, knife cut casings have whiskers, but longer strands and more stren...view more Knife Cut Hog Casings have had the ruffle fat removed with a knife. The knife cutting leaves a small amount of the ruffle fat and connective tissue on the outside of the casing. Therefore, knife cut casings have whiskers, but longer strands and more strength. Knife cut casings perform better on high speed linking equipment because of the increased strength. They can be used for all types of sausages but are most commonly used for smoked and dried applications. view less |
