Natural intestines

They are used in the meat industry as natural casings in the production of smoked sausages, boiled, steamed, semi-dry and dry. They are the pig intestines which are used to produce “Silesian” sausage, “Rzeszowska” sausage, raw – Polish, German – “Bratwurst” or Finnish “Grilli “. They are used for products intended for  direct cold consumption, or grilling and frying. Unlike plastic casings, pig intestines are edible. The intestines are light-grey. Casings made from the intestines are very flexible and uniform. Natural intestines contain large amounts of collagen.

Properly prepared for stuffing and filled pig intestines give sausage an aesthetic appearance, prevent decaying during heat treatment and make the meat firm and juicy. Intestines protect against the loss of juices and flavours characteristic for sausages. They are mainly used in maturing sausages, ham sausages, liver sausages, salami, brawn sausages, potato sausages and black puddings.

Small intestine calibrated salted

They are classified as the pork offal. It is used in meat industry as a natural casing in the production of smoked sausage (frankfurters), boiled, steamed (sausages), semi-dry and dry. They are used for products intended for direct consumption cold or for grilling and frying. Unlike the plastic casings, pig intestines are edible. Intestines are light grey and contain significant amounts of collagen.

Large intestine salted

Properly prepared for stuffing and filled-in pig intestines, provide sausage with an aesthetic appearance, prevent from disintegration during cooking and make the meat firm and juicy. Intestines protect against the loss of liquids and flavours characteristic for sausages. They are used in maturing sausages, ham sausages, liver sausages, salami, brawn sausages and potato sausages.

Pork cecum / Hog cap

Cecums are classified as the pork offal. Natural cecum is used in the production of black puddings, brawns, pâtés, all kinds of cooked and parboiled sausages. For direct consumption, cecums are salted. They are a source of collagen.

Bladder salted

A pork bladder is classified as the pork offal. In the meat industry it is most commonly used to produce the natural casings for cold meats, sausages, black puddings, hams, brawn sausages. The bladder is light-grey. A tissue is fibrous and quite uniform. The bladder is a source of pork collagen.

Rectum

A rectum  is classified as the pork offal. It is used in the meat industry as a natural casing in the production of smoked sausages, boiled and steamed (black puddings, liver sausages). They are used for products intended for  direct consumption cold or  grilling and frying. Unlike the synthetic casings, pig a rectum is edible. Intestines are light- grey and contain significant amounts of collagen.