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Hog casings

Hog casings

We always recommend hog casings to start with as they are easier to work with than the delicate sheep casings and produce a good thick sausage.

These casings should be soaked in water for at least 2 hours prior to using.

The are supplied in a moist salt solution. Use what you need and casings can be stored for months in the fridge.

 

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