Hand-processed natural casings
Nothing beats a keen eye and a skilled hand when it comes to controlling the processing of natural casings. At DAT-Schaub, it’s both hands and machines that clean and salt the casings, fill them with water, select them according to size and measure their length. The bundles are salted and the casings can alternatively be tubed before final packaging and shipping.
Our hands-on processing methods may seem old-fashioned, but that’s how we deliver ultimate uniformity and how we contribute to the perfect final sausage.
Our range of natural casings consists of hog casings, sheep casings and beef casings. The casings can be delivered in different sizes and qualities.
