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Repnje 34, 1217 Vodice, Slovenija

Telefon: 01 / 833 2710

Email: info@bovis.si

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Natural casings

Sale of natural casings of various types

We sell pork, beef and sheep casings of various calibers.
All natural casings are salted except bladders.

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Natural beef casings

 

Beef natural casings, straight and round. Natural beef casings are suitable for blood sausages and homemade sausages.

Instructions for the preparation of salted beef casings:

  • Carefully remove salt with cold water.

  • Soak the casings overnight in a sufficiently large amount of cold, fresh water (up to 12 hours).

  • Approximately 30 minutes before stuffing the casings, soak them in warm water (from 35 to a maximum 40 degrees Celsius)

  • For easier installation on the filling tube, it is recommended to rinse the inside of the casings.

The casings are ready for stuffing when they are smooth and slippery.

Natural pork casings

 

Pork natural casings, bladders (dry) of various sizes, intestines and rectums. Natural pork casings are suitable for sausages and/or sausages for baking.

Storage and instructions for preparation of salted pork casings:

  • Carefully remove salt with cold water.

  • Soak the casings overnight in a sufficiently large amount of cold fresh water, (up to 12 hours).

  • Approximately 30 minutes before stuffing the casings, soak them in warm water (from 32 to maximum 35 degrees Celsius).

  • Separate individual ends to avoid knots.

  • For easier installation on the filling tube, it is recommended to rinse the inside of the casings.

The casings are ready for stuffing when they are smooth and slippery.

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Natural pork bungs

 

Natural pork bungs are suitable for blood sausages and salami.

Storage and preparation instructions for pork bungs:

  • Carefully remove salt with cold water.

  • Soak the bungs overnight in a sufficiently large amount of cold fresh water (up to 12 hours).

  • Approximately 30 minutes before stuffing the bungs, soak them in warm water (from 32 to a maximum 35 degrees Celsius).

  • Separate individual ends to avoid knots.

  • For easier installation on the filling tube, it is recommended to rinse the inside of the bungs.

When the buttons are smooth and slippery, they are ready for filling.

Natural sheep casings

 

Natural sheep casings are suitable for hot dogs.

Instructions for preparing salted sheep casings:

  • Carefully remove the salt with cold water.

  • Soak the casings overnight in a sufficient quantity of cold, fresh water (maximum 12 hours).

  • About 30 minutes before stuffing, soak the casings in warm water (32 to 35 degrees maximum).

  • Separate the ends to avoid knots.

  • It is advisable to rinse the inside of the casings to facilitate fitting to the filler tube.

The casings are ready for filling when they are smooth and slippery. If you do not use all the casings, you can re-salt them.

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