Hog Veillis Plain

Casings-Nettings

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  • casings_sausagescasings_sausages

    Hog Veillis Plain

     $7.95

    Used for capicola or fermented cured salami. Do not pre-soak. Wrap meat with dry sheets.

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  • nettingnetting

    Netting

     $12.00 – $31.00

    Stretchable netting for dry cured and semi dry-cured sausages such as soppressata, various salami, or summer sausage. Great for holding your product together while smoking and/or cooking.

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  • natural_hog_casingsnatural_hog_casings

    Hog Casings

     $32.00

    An edible casing generally used in the making of bratwurst, bockwurst and Italian sausages. Casings come packed in purified salt and have an indefinite shelf life when stored properly in the refrigerator.

    Rinse salt from casings. Flush the inside of casings with water by running water through the casings from one end completely through the opposite end. Soak the casings in warm water (80 to 100 F) for 1 hour prior to stuffing.

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  • casings_sausagescasings_sausages

    Hog Plain

     $1.80 – $2.30

    Natural casing dried at high temperature. For dry/semi-dry sausage production.
    Our dried casing does not need much preparation before stuffing. We recommend dipping them in cold water prior to stuffing but, soaking is not recommended.

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