Part of the pork located between the small intestine and the large intestine. Its “sack” shape allows us to stuff different types of meat and gives very peculiar shapes to the sausages. It is used to make: black and white sausage, sobrassada, etc.

The size of the sausage is determined by each piece, usually between 15cm and 35cm long.

All our casings are natural and of 100% Spanish origin and top quality. We obtain the pork casings from our own production, suitable for both the national and international markets.

The degreasing, cleaning and salting process is carried out in our approved slaughterhouses. And calibration and packaging in our calibration centre.