Pork intestines, salted on tube. The industry uses almost all of the pig’s entrails. Butchers mainly use the small intestine or string. The choice of calibers depends on the wishes of the customer, the butcher or the sausage manufacturer. But butchers also use the fat ends, for example for the production of the Liège “Boudin Blanc” and for making liver sausage.
Available: small intestine. Applications: tripe (black and white), smoked sausage, fresh sausage, bratwurst, barbecue sausage, dry sausage. Intestine pig 30/32 1 hang (91 meters). The casings can be kept for a year in the brine (20% solution).
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