Beef

Natural casings are a natural product. They have been used since time immemorial to store and preserve meat in a natural way (drying, smoking or for preparations like salami) or to wrap meat preparations in an edible casing. It is a simple, honest and fair product, which was already being described in Homer's Odyssey, almost 3,000 years ago! It is natural, easily digestible and safe. It breathes, yet is both strong and flexible. No man-made product comes close to reproducing the qualities of natural casings, never mind matching them. Our VDJ-natural casing is processed from pig, sheep or bovine intestines. Depending on which part of the intestine is used, the different animals provide different qualities and calibers. It is extremely important to make the right choice for the product or preparation you want to create.

Natural casings are a natural product, as you can tell from the name. Natural casings are washed, cleaned with water and then stored, using the traditional natural brine method. Water and salt are the only additives. While many others in the industry use phosphates in their treatment, our process is phosphate-free, based on a procedure designed in collaboration with the University of Louvain: our VDJ Pre-Flushed Wet Pack. In order to help sausage-fillers work more efficiently, many of our casings are supplied on plastic tubes. This can save a significant amount of time, particularly in industrial applications. We guarantee that both the soft and the hard tubes are recyclable. We use only reusable and resealable packaging. All of our packaging is recycled. As with all meat products, the origin of our casings is fully traceable.

The preparation and sorting of natural casings is a trade - a craft - where experience and precision are of the utmost importance. Natural casing, after all, does not come from a machine, it is a naturally grown product with a variable caliber (diameter), length and properties. The skill and workmanship involves cleaning and sorting the natural casings to make a product that the professional sausage maker can work with. Moreover, thanks to our three generations of experience and our use of the latest technology, we can provide a reliable product that is always the right size and the right length. It is impossible to predict how the casing will come out of the animal. However, you can always be certain how the casing will come out of our packaging: because the caliber, quality and length are clearly listed on the outside.

Practically all entrails of the pig are used industrially. Butchers mostly se the small intestines, more widely known as casings. Small intestine casings are available in various calibers. The choice of caliber depends on what kind of sausage the manufacturer or butcher wants to make. Hog casings are ideally suited for these types of sausage: Fresh sausage Bratwurst (frying sausage) Barbecue sausage Black pudding Smoked sausage Dried sausage How we deliver your hog casings: Hog casing: any size from 26 mm up to 45/+ mm. dry-salted