Nomad natural sheep casing
Natural casings, Good for premium sausages.
Nomad natural sheep casing
Natural casings, Good for premium sausages.
- Ideal for frankfurters, hot dogs, breakfast sausages and premium meat products
- Made from natural Mongolian sheep casing
- Delicate texture with authentic natural bite
- Available in IA, AB and BC quality classes
- Suitable for European sausage producers seeking organic, premium casing
Product dimensions:
- Available calibers: 18/20 mm, 20/22 mm
- Natural sheep intestine length: approximately 25–29 meters
- Standard bundle option: 3/14/91
- Each piece: minimum 3 meters
- Bundle length: 91 meters
Ingredients:
- 100% natural sheep casing
- Preserved with salt
Quality information:
| Quality class | Description | Best for |
|---|---|---|
| IA | Free from pinholes | Frankfurters and delicate liquid meat products |
| AB | Small number of pinholes | Standard sausages |
| BC | More or larger pinholes | Thicker meat fillings |
Storage & shelf life:
- Dry salted casing: 1 year from shipment date
- Ready-to-fill salt brine casing: 2 months at +2°C to +7°C
Дэлгэрэнгүй тайлбарDetailed information詳細情報
- Ideal for frankfurters, hot dogs, breakfast sausages and premium meat products
- Made from natural Mongolian sheep casing
- Delicate texture with authentic natural bite
- Available in IA, AB and BC quality classes
- Suitable for European sausage producers seeking organic, premium casing
Product dimensions:
- Available calibers: 18/20 mm, 20/22 mm
- Natural sheep intestine length: approximately 25–29 meters
- Standard bundle option: 3/14/91
- Each piece: minimum 3 meters
- Bundle length: 91 meters
Ingredients:
- 100% natural sheep casing
- Preserved with salt
Quality information:
| Quality class | Description | Best for |
|---|---|---|
| IA | Free from pinholes | Frankfurters and delicate liquid meat products |
| AB | Small number of pinholes | Standard sausages |
| BC | More or larger pinholes | Thicker meat fillings |
Storage & shelf life:
- Dry salted casing: 1 year from shipment date
- Ready-to-fill salt brine casing: 2 months at +2°C to +7°C