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  Natural Casings come from the processing of small and large intestine. Animals to be slaughtered derive from the following species: cattle, horses and related animals, sheep, goats and pigs. Natural casings may even come from the processing of other parts of the animals such as cattle or pigs' bladders.
They are to become food and shall be used as external housings to produce both cooked and raw sausages.
  Natural casings are normally chosen to produce sausages for the following qualitative characteristics:
  - They easily adhere to sausage meat.
- Their porosity or permeability allows gas exchange in the mixture while drying or seasoning.
- They facilitate smoking deep penetration
- They have excellent elasticity characteristics and are traction resistant; which are particularly important for an efficient production.
- Elasticity allows natural casings to increase or decrease the volume of the mixture while cooking or seasoning and resist to centrifugal pressures while making sausages.
- The excellent traction resistance lead to high production results.
- With the use of natural casings the taste of sausages is not going to be influenced by other flavourings.
- Sausages made with natural casings are always soft and appetizing.
- Their osmotic quality allows good cooking with a melting pot of tastes and flavourings.
- Variety and irregular shape of natural casings represent an appetizing and genuine aspect of the finished products.
- In the past and nowadays the term "NATURAL" has always influenced consumers' decisions.
- Natural casing is particularly suitable to be used in high quality groceries with DOP trademark (controlled origin denomination) and IGP (protected geographical indication) as it complies with the necessary characteristics for these products and namely: it is natural and respects tradition and historicity.