We have our own hog casing collection and cleaning facilities in Denmark, Germany, Sweden, Poland, UK, USA, Chile, Brazil and France. Furthermore, DAT-Schaub has a large trading activity within hog casings from other origins.
Hog casings
The closer we are to the raw material, the more secure our delivery and the more consistent our quality. We produce products with short whiskers, high transparency and a clear, white appearance.
Our hog casings are ideal for high-quality products such as fresh, dry, smoked/dry and cooked sausages. Perfect uniformity in size and shape allows for consistency and ensures minimum waste in your production.
Hog casings is produced by hand. Hands separate each set of intestines from the slaughtered animal. Hands and machines clean and salt the casings, fill them with water, select them by size and measure them by length. Our methods may seem old-fashioned, but any deviations are detected immediately. When it comes to calibration and control in casing processing, nothing beats a sharp eye and a skilled hand.
We produce hog casings in our own facilities with control from raw material to finished product. Furthermore, DAT-Schaub AB has a large trading activity within hog casings from other origins.
Hog
These products are used for
Hog Casings: Used for sausages, smoked sausages, white pudding, black pudding, and chorizo.
Hog Fat Ends: Used for pork rosette, dry sausage, and Morteau sausage.
Hog Chitterlings: Used for dry sausage, andouille, and andouillette.
