We will be performing our annual inventory April 24, 25, 26. Orders will be processed as usual, but no shipments, no customer pickups, and no receiving will occur on these dates. We thank you for your patience!

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Casings

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  • Collagen Rounds 43mm X 18in

    Collagen Rounds 43mm X 18in

    $0.56

    Inedible replacements for natural beef rounds(43mm) and beef middles (50mm)with superior adhesion, strength, and excellent smoke penetration. Although these casings are collagen, they need to be soaked. NON-RETURNABLE Ordering 500 or more?Place your...

  • Casing 29-32 mm Hog Grade A

    Casing 29-32 mm Hog Grade A

    $37.40

    Stuffs approx. 90 lb of meat NOTE: Casings may burst, and that is most often due to processing errors -- cooking too fast or too hot. Casings are somewhat porous, and moisture can escape at only a slow rate. Cooking too fast overwhelms the porosity of...

  • Fibrous 73mm X 24in -- Clear

    Fibrous 73mm X 24in -- Clear

    $0.89

    Great for bologna, salami, and summer sausage. Holds approximately five pounds. Stuffed diameter is 2.87"""". NON-RETURNABLE Ordering 500 or more? Place your order by phone to take advantage of our quantity discount. NOTE: Casings may burst, and that is...

  • Fibrous 73mm X 20in -- Mahogany

    Fibrous 73mm X 20in -- Mahogany

    $0.69

    Industry standard size for bologna, salami and summer sausage. Holds approximately four pounds. Stuffed diameter is 2.87"""". NON-RETURNABLE Ordering 500 or more? Place your order by phone to take advantage of our quantity discount. NOTE: Casings may...

  • Fibrous 73mm X 20in -- Clear

    Fibrous 73mm X 20in -- Clear

    $0.59

    Industry standard size for bologna, salami and summer sausage. Holds approximately four pounds. Stuffed diameter is 2.87"""". NON-RETURNABLE Ordering 500 or more? Place your order by phone to take advantage of our quantity discount. NOTE: Casings may...

  • Casing 32-35 mm Hog Grade A

    Casing 32-35 mm Hog Grade A

    $32.57

    Stuffs approx. 105 lb of meat. NOTE: Casings may burst, and that is most often due to processing errors -- cooking too fast or too hot. Casings are somewhat porous, and moisture can escape at only a slow rate. Cooking too fast overwhelms the porosity of...