Sheep casing (Saitling)

is called the processed small intestine of the sheep. It is the most tender and thinnest natural casing that is used as sausage skin. The unique “cracking” is his trademark.



In addition to Iran, which ranks 4th in the world’s sheep population with 53 million, our sheep casings come from Turkey, China and other countries of origin.


Especially firm to filling – particularly suitable for industrial production, as it is ready to fill and has a long shelf life.


Dry salted, ready-to-fill in a net or bag, soft tube, hard tube


Saitling imports from selected top sheep casing productions.


Buckets, cartons, barrels, cans, bags and E2 boxes


The produced sheep casings come exclusively from high-quality raw materials from the small intestine, midgut or intestinal section.

Used for:

Boiled sausage, bratwurst, raw sausage, crackers, pork sausage, Debreziner, Nürnberger, Pfefferbeißer, Landjäger, Cabanossi, Cipollata, Halberstädter, Saitenwurst, ham sausages, boiled sausages of all kinds, e.g. Wiener, Frankfurter, Bockwurst etc.


Standard calibration: 16 – 18 ends each hank
Special selection: 14 – 16 ends each hank
and other special selections upon request


14/16 to 28/30, special wishes upon request

Casings are sorted according to their caliber, i.e. their diameter and quality. The caliber indicates the diameter of the intestine, in hanks (= 91.4 m). The caliber is given in millimeters and always consists of two numbers separated by a slash.


AA, A, AB, B, BC, C

General quality requirements:

clean, odorless, tasteless, fat-free, bright, true to size, hole-free, pressure-resistant, long sections


The sheep intestines should be stored in a cool place. + 4 ° C to + 8 ° C are ideal. All Saitlings are stored in brine or covered with salt in closed containers protected from light.


120 days salted
60 days ready to fill or softtubes
30 days hardtubes