Pig casings are widely used to make fresh and cured sausages, as well as various types of cured meats such as salami, pancetta and coppa.
Pig intestines
It is obtained from the small intestine of the animal, pocketed, washed, degreased, and calibrated immediately after slaughter. For their preservation they are put in salt or brine.
Different calibers ( 26/28 - 30/32 - 34/ 36 - 36/38 - 38/40 - 40/42 - 48+
The product is sold in 10, 20, 35, 80.90 meter bats based on customer request.
This type of casing is used for salami and frankfurters.
It is obtained from the first section of the colon of the pig and/or sow, scraped, washed, degreased and calibrated immediately after slaughter. For their preservation they are put in salt and brine.
different calibers: 60/70 (filzettone). The product is sold in 6/7 meter bats.
This type of casing is used for raw salami and Milanese salami (crespone).
It is obtained from the second section of the pig's and/or sow's colon, scraped, washed, degreased and calibrated immediately after slaughter. For conservation they are put in salt and brine.
Different calibers: 50/55 - 50/60 - 55/60.
This product is used in the production of raw salami
It is obtained from the rectum of the pig, rashiated, washed, degreased, sometimes sewn up immediately after slaughter. For conservation they are placed in salt and brine. Rose tips (tied in a 7m club) gentle or sewn culars (60 cm long), foreign gentle or culars (long sewn (60 cm long). foreign gentle or culars (125+ m long), local culars (150+ m, 180+ m).
This product is used for raw salami. rose salami and feline salami.
it is obtained from the caecum, washed, scraped and degreased after slaughter. To preserve them, they are put in salt or brine. different standard sizes.
this product is used in the production of Venetian sopressa. Nduja Calabra, "generp salami" and cooked salami.
It is obtained from the pig's bladder, scraped, washed and degreased immediately after slaughter. it is subsequently inflated with air and dried in ovens. Upon completion of this process it is emptied and folded.
This product is used for mortadella, culatello, and fiocchetto.
