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NATURAL SUSAUGE CASINGS

Natural Sausage Casing

Natural sausage casings ("natural casing") are made up of sections of the intestine, which are emptied, washed and treated (according to current health legislations), taken from animals deemed healthy by the ante-mortem and post-mortem inspections carried out at authorised EU slaughterhouses. The intestines of pigs, cattle, sheep, goats and horses are used. The part of the intestinal tract used defines the type of cured meat, giving it its characteristic shape.

Natural, by choice

Stuffing meats into natural casing is synonymous with quality. The natural casing enhances the natural flavour of the meat as it allows the mixture to breath better and interact better with the environment in which the meat is cured. It therefore guarantees the specific characteristics of the cured meat, according to the producer’s experience, skill, taste and needs. A natural casing reveals what has happened during the curing and maturing process: by looking at the noble-moulds that have formed on the casing, it is possible to see whether or not the product was cured correctly in order to produce an optimal product, in the name not only of quality, but also of tradition. It is an “intermediary” par excellence; a membrane that links the product to the production area – the terroir – with the typical richness of the flavours and the organoleptic characteristics. The added value of a cured meat stuffed in natural casing is not purely organoleptic. Another fundamental aspect is the indissoluble link to the tradition and culture of the production area’s “savoir faire”, bringing the history of a millenary tradition to our tables. Terroir means roots – cultural roots – a habitus toward