Products
Natural hog casings
Perfectly matched caliber, long lengths and a strong structure are the characteristics of Vector Food hog casings.
Naturally the best
Nothing is better than the natural casing. Despite the development of many types of synthetic casings, manufacturers consciously decide to use natural ones and such products are often considered Premium.
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Patrycja Nojmyler
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Advantage over synthetic ones
Strong but fully permeable, their structure allows for deep penetration of the smoke, and thus the perfect flavour of the sausage
Eating sausage in the natural casing is a pleasure and you will not find the characteristic crackle of a bite in any other product
It is fully biodegradable and fits the definition of "zero waste"
After thermal treatment, it has a matte appearance and a natural colour
The sausage in natural casings remains tender and juicy and keeps its fresh appearance for longer
Perfect for cooking, the flavours of spices infuse better and the final product is more visually attractive
Caliber / Sizes
The table below shows the sizes of the calibres of the natural hog casings, along with the approximate amount of stuffing that fits in one bunch of 90 lm when working on automatic Handtmann or Vemag stuffers.
Hog casings caliber
Approximate amount of stuffing*
26/28
40 -52 kg
28/30
43 – 55 kg
30/32
47 – 59 kg
32/34
52 – 64 kg
34/36
56 – 68 kg
36/38
65 – 75 kg
38/40
70 – 80 kg
40/42
80 – 91 kg
42/44
88 – 98 kg
44/+
95 – 108 kg
*The amount of kg per 1 bunch of 90 lm may vary depending on the kind of stuffing, temperature, type of stuffer or operator
Examples of products
Sausages for grilling
Kishka (black pudding)
Snags
Matured sausages
Raw sausages
Polish potato sausages
The uniqueness of Vector Food natural casings
The unique packaging method allows us to achieve long lengths while maintaining one caliber, which translates into less casings consumption per 100 kg of stuffing.
Types of breakbulk
Hog casings on soft tubes
Inverted hog casings on tubes -whiskers inside
Salted hog casings in bunches
Short ends over 1.5 lm - 3 lm
Hog casings on soft tubes
Hog casings on soft tubes
Delivered in brine and practically ready for production, each end is strung on a separate strip, which significantly reduces the time needed to string the hopper.
Inverted hog casings on tubes -whiskers inside
Inverted hog casings on soft tubes -whiskers inside
Advantages just like in the case of casings on soft tubes’, except that the casings are additionally inverted, what ultimately affects the aesthetics of the finished goods. This method proves useful for such products as black pudding, white sausage, or snags.
Salted hog casings in bunches
Natural hog casings
The most traditional method of packing in dry salt, mainly used during production on manual stuffers.
Short ends over 1.5 lm - 3 lm
Short ends over 1.5 lm – 3 lm
Another traditional method of packing the casings in dry salt; however, due to the large number of short sections, these casings are mainly for home use.
Preparation of the hog casings before stuffing
Hog casings on soft tubes Preparation time max. 3 hours
Salted hog casings in bunches Preparation time max. 24h
Hog casings on soft tubes Preparation time max. 3 hours
Salted hog casings in bunches Preparation time max. 24h