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.

Origin

IRAN

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.

Characteristics

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

Processing

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

Production

Saitling imports from selected top sheep casing productions.

Packagings

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

Remark

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.

Selection

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

Calibre

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. The caliber is given in millimeters and always consists of two numbers separated by a slash.

Qualities

AA, A, AB, B, BC, C

General quality requirements:

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

Storage

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.

Durability

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