{"title":"Cut \u0026 Tied Natural Casings","description":"","products":[{"product_id":"back-in-stock-soon-beef-middles-55-60mm-cut-tied-bulk-100-pcs-bundle-for-salami-supressa-sausages","title":"Beef Middles, Cut \u0026 Tied, 55\/60mm - Bulk 100\/Bundle","description":"This is a bundle of beef middles containing 100 pieces that have been cut and tied already for you. The dimensions are 2.25 x 12, and when filled weigh about 2# and are about 8 in. long. Once they are fully dried they tend to weigh about 1.25#.\r\n\r\nSold by the bundle containing 100 ea.","brand":"Craft Butchers' Pantry","offers":[{"title":"Default Title","offer_id":62477477871987,"sku":null,"price":94.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/3054\/4499\/files\/943aff3e-BEEF-MIDDLES-CUT-TIED-5560MM.jpg?v=1769255850"},{"product_id":"back-in-stock-soon-beef-middles-55-60mm-cut-tied-10-ea-pack-for-salami-supressa-sausages","title":"Beef Middles, 55\/60mm, Cut \u0026 Tied (10 pcs)","description":"This is a pack of beef middles that have been cut and tied already for you. The dimensions are 2.25 x 12, and when filled weigh about 2# and are about 8 in. long. Once they are fully dried they tend to weigh about 1.25#.\r\n\r\nSold by the pack containing 10 ea.","brand":"Craft Butchers' Pantry","offers":[{"title":"Default Title","offer_id":62477478986099,"sku":null,"price":17.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/3054\/4499\/files\/2754e7eb-BEEF-MIDDLES-cut-tied-55-60.jpg?v=1769255849"},{"product_id":"back-in-stock-soon-beef-middles-cut-tied-50-55mm-bulk-100-bundle","title":"Beef Middles, Cut \u0026 Tied (50\/55mm) - Bulk 100\/Bundle","description":"This is a bundle of beef middles containing 100 pieces that have been cut and tied already for you. The dimensions are 2 x 15, and when filled weigh about 1.5# and are about 10 in. long. Once they are fully dried they tend to weigh about 1#.\r\n\r\nSold by the bundle containing 100 ea.","brand":"Craft Butchers' Pantry","offers":[{"title":"Default Title","offer_id":62477479084403,"sku":null,"price":79.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/3054\/4499\/files\/205d1254-BEEF-MIDDLES-cut-tied-50-55.jpg?v=1769255851"},{"product_id":"back-in-stock-soon-beef-rounds-cut-tied-40-43mm","title":"Beef Rounds, Cut \u0026 Tied (40\/43mm x 17\") - 10 pcs","description":"\u003cp data-end=\"475\" data-start=\"100\"\u003eThese \u003cstrong data-end=\"121\" data-start=\"106\"\u003ebeef rounds\u003c\/strong\u003e are a classic natural casing for making \u003cstrong data-end=\"200\" data-start=\"162\"\u003ering-shaped (“horseshoe”) sausages\u003c\/strong\u003e—pre-cut to a consistent \u003cstrong data-end=\"243\" data-start=\"225\"\u003e17-inch length\u003c\/strong\u003e and \u003cstrong data-end=\"267\" data-start=\"248\"\u003etied on one end\u003c\/strong\u003e with string, so you can skip the most annoying part of prep and get straight to stuffing. Once filled, you simply \u003cstrong data-end=\"409\" data-start=\"382\"\u003ebring the ends together\u003c\/strong\u003e and secure with the attached string to form the traditional ring.\u003c\/p\u003e\n\u003ch3 data-end=\"502\" data-start=\"477\"\u003eWhat you’re getting\u003c\/h3\u003e\n\u003cul data-end=\"716\" data-start=\"503\"\u003e\n\u003cli data-end=\"538\" data-start=\"503\"\u003e\n\u003cp data-end=\"538\" data-start=\"505\"\u003e\u003cstrong data-end=\"520\" data-start=\"505\"\u003eBeef rounds\u003c\/strong\u003e, natural casing\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"585\" data-start=\"539\"\u003e\n\u003cp data-end=\"585\" data-start=\"541\"\u003e\u003cstrong data-end=\"565\" data-start=\"541\"\u003ePre-cut to 17 inches\u003c\/strong\u003e for uniform rings\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"660\" data-start=\"586\"\u003e\n\u003cp data-end=\"660\" data-start=\"588\"\u003e\u003cstrong data-end=\"611\" data-start=\"588\"\u003ePre-tied on one end\u003c\/strong\u003e with string for faster setup and clean closure\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"716\" data-start=\"661\"\u003e\n\u003cp data-end=\"716\" data-start=\"663\"\u003e\u003cstrong data-end=\"684\" data-start=\"663\"\u003eSold as packs of:\u003c\/strong\u003e \u003cstrong data-end=\"698\" data-start=\"685\"\u003e10 pieces\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"741\" data-start=\"718\"\u003eSize + fill specs\u003c\/h3\u003e\n\u003cul data-end=\"1062\" data-start=\"742\"\u003e\n\u003cli data-end=\"815\" data-start=\"742\"\u003e\n\u003cp data-end=\"815\" data-start=\"744\"\u003e\u003cstrong data-end=\"765\" data-start=\"744\"\u003eStuffed diameter:\u003c\/strong\u003e approx. \u003cstrong data-end=\"793\" data-start=\"774\"\u003e1.50–1.70 inches\u003c\/strong\u003e (about 40-43mm)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"951\" data-start=\"816\"\u003e\n\u003cp data-end=\"951\" data-start=\"818\"\u003e\u003cstrong data-end=\"841\" data-start=\"818\"\u003eCapacity per piece:\u003c\/strong\u003e approx. \u003cstrong\u003e1.2-1.4\u003c\/strong\u003e of meat paste \/ sausage mix \u003cem data-end=\"949\" data-start=\"888\"\u003e(varies slightly with stuffing pressure and final diameter)\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1062\" data-start=\"952\"\u003e\n\u003cp data-end=\"1062\" data-start=\"954\"\u003e\u003cstrong data-end=\"973\" data-start=\"954\"\u003eFinished shape:\u003c\/strong\u003e a \u003cstrong data-end=\"996\" data-start=\"976\"\u003ering \/ horseshoe\u003c\/strong\u003e—the same traditional presentation used for many regional sausages\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"1102\" data-start=\"1064\"\u003eClassic uses (where these shine)\u003c\/h3\u003e\n\u003cp data-end=\"1230\" data-start=\"1103\"\u003eThis casing format is ideal for sausages that are traditionally \u003cstrong data-end=\"1189\" data-start=\"1167\"\u003eformed into a ring\u003c\/strong\u003e, especially for cooked or smoked styles:\u003c\/p\u003e\n\u003cul data-end=\"1442\" data-start=\"1232\"\u003e\n\u003cli data-end=\"1273\" data-start=\"1232\"\u003e\n\u003cp data-end=\"1273\" data-start=\"1234\"\u003e\u003cstrong data-end=\"1271\" data-start=\"1234\"\u003eSalsiccia Calabrese (ring format)\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1315\" data-start=\"1274\"\u003e\n\u003cp data-end=\"1315\" data-start=\"1276\"\u003e\u003cstrong data-end=\"1313\" data-start=\"1276\"\u003eChorizo (ring-style preparations)\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1379\" data-start=\"1316\"\u003e\n\u003cp data-end=\"1379\" data-start=\"1318\"\u003e\u003cstrong data-end=\"1377\" data-start=\"1318\"\u003eStrolghino di Culatello (larger ring format variations)\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1442\" data-start=\"1380\"\u003e\n\u003cp data-end=\"1442\" data-start=\"1382\"\u003e\u003cstrong data-end=\"1398\" data-start=\"1382\"\u003eRing Bologna\u003c\/strong\u003e and other ring-style cooked\/smoked sausages\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"1476\" data-start=\"1444\"\u003eWhy pre-cut \u0026amp; tied matters\u003c\/h3\u003e\n\u003cul data-end=\"1745\" data-start=\"1477\"\u003e\n\u003cli data-end=\"1573\" data-start=\"1477\"\u003e\n\u003cp data-end=\"1573\" data-start=\"1479\"\u003e\u003cstrong data-end=\"1495\" data-start=\"1479\"\u003eConsistency:\u003c\/strong\u003e every ring is the same size for uniform smoking\/cooking and a clean display\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1647\" data-start=\"1574\"\u003e\n\u003cp data-end=\"1647\" data-start=\"1576\"\u003e\u003cstrong data-end=\"1586\" data-start=\"1576\"\u003eSpeed:\u003c\/strong\u003e eliminates measuring, cutting, and tying individual pieces\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1745\" data-start=\"1648\"\u003e\n\u003cp data-end=\"1745\" data-start=\"1650\"\u003e\u003cstrong data-end=\"1682\" data-start=\"1650\"\u003eLess waste \u0026amp; fewer mistakes:\u003c\/strong\u003e easier loading, easier closing, fewer “oops” moments mid-stuff\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"1768\" data-start=\"1747\"\u003eQuick use notes\u003c\/h3\u003e\n\u003col data-end=\"2022\" data-start=\"1769\"\u003e\n\u003cli data-end=\"1825\" data-start=\"1769\"\u003e\n\u003cp data-end=\"1825\" data-start=\"1772\"\u003e\u003cstrong data-end=\"1790\" data-start=\"1772\"\u003eRinse and soak\u003c\/strong\u003e to remove salt and fully soften.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1883\" data-start=\"1826\"\u003e\n\u003cp data-end=\"1883\" data-start=\"1829\"\u003e\u003cstrong data-end=\"1838\" data-start=\"1829\"\u003eFlush\u003c\/strong\u003e the casing to open and clean the interior.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1953\" data-start=\"1884\"\u003e\n\u003cp data-end=\"1953\" data-start=\"1887\"\u003eSlide onto the horn and \u003cstrong data-end=\"1927\" data-start=\"1911\"\u003estuff evenly\u003c\/strong\u003e (firm, not drum-tight).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2022\" data-start=\"1954\"\u003e\n\u003cp data-end=\"2022\" data-start=\"1957\"\u003eForm into a ring and \u003cstrong data-end=\"2021\" data-start=\"1978\"\u003esecure the end with the provided string\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Craft Butchers' Pantry","offers":[{"title":"Default Title","offer_id":62477479182707,"sku":"BRCT4043","price":14.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/3054\/4499\/files\/BeefRoundsCutandTied.png?v=1769514000"},{"product_id":"back-in-stock-soon-hog-middles-56-60mm-cut-tied-10-ea","title":"Hog Middles 68\/72mm - Cut \u0026 Tied (10 ea.)","description":"\u003cp data-end=\"375\" data-start=\"61\"\u003eThese \u003cstrong data-end=\"101\" data-start=\"67\"\u003e68\/72mm cut \u0026amp; tied hog middles\u003c\/strong\u003e are a traditional natural casing option for larger-format, rustic Italian-style salumi—especially Southern Italian preparations where a shorter, bulb-style casing is desired. Each piece is \u003cstrong data-end=\"329\" data-start=\"291\"\u003epre-cut and tied closed with twine\u003c\/strong\u003e, making them ready to soak, flush, and stuff.\u003c\/p\u003e\n\u003cp data-end=\"547\" data-start=\"377\"\u003eCompared to the \u003cstrong data-end=\"412\" data-start=\"393\"\u003eHog Middle Caps\u003c\/strong\u003e we sell, these are \u003cstrong data-end=\"455\" data-start=\"432\"\u003esmaller and shorter\u003c\/strong\u003e, and are typically used when you want a compact “chub” shape rather than a long run casing.\u003c\/p\u003e\n\u003ch3 data-end=\"582\" data-start=\"549\"\u003eSize + what “68\/72mm” means\u003c\/h3\u003e\n\u003cul data-end=\"802\" data-start=\"583\"\u003e\n\u003cli data-end=\"661\" data-start=\"583\"\u003e\n\u003cp data-end=\"661\" data-start=\"585\"\u003e\u003cstrong data-end=\"596\" data-start=\"585\"\u003e68\/72mm\u003c\/strong\u003e refers to the \u003cem data-end=\"644\" data-start=\"611\"\u003estuffed (filled) diameter range\u003c\/em\u003e of the casing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"802\" data-start=\"662\"\u003e\n\u003cp data-end=\"802\" data-start=\"664\"\u003eWhen filled, these typically land around \u003cstrong data-end=\"724\" data-start=\"705\"\u003e~2.7–2.85 inches\u003c\/strong\u003e in diameter (can vary depending on stuffing pressure and the specific piece).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"850\" data-start=\"804\"\u003eCut, tied, and portioned for convenience\u003c\/h3\u003e\n\u003cul data-end=\"1015\" data-start=\"851\"\u003e\n\u003cli data-end=\"895\" data-start=\"851\"\u003e\n\u003cp data-end=\"895\" data-start=\"853\"\u003e\u003cstrong data-end=\"871\" data-start=\"853\"\u003ePre-cut + tied\u003c\/strong\u003e at one end with twine\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"983\" data-start=\"896\"\u003e\n\u003cp data-end=\"983\" data-start=\"898\"\u003eAverage piece length: \u003cstrong data-end=\"939\" data-start=\"920\"\u003eabout 10 inches\u003c\/strong\u003e \u003cem data-end=\"981\" data-start=\"940\"\u003e(natural product—expect some variation)\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1015\" data-start=\"984\"\u003e\n\u003cp data-end=\"1015\" data-start=\"986\"\u003e\u003cstrong data-end=\"1015\" data-start=\"986\"\u003eSold in bags of 10 pieces\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"1045\" data-start=\"1017\"\u003eAlso called “Crespone”\u003c\/h3\u003e\n\u003cp data-end=\"1176\" data-start=\"1046\"\u003eIn many Italian recipes and traditions, this format is commonly referred to as \u003cstrong data-end=\"1137\" data-start=\"1125\"\u003eCrespone\u003c\/strong\u003e, and it’s used for products such as:\u003c\/p\u003e\n\u003cul data-end=\"1369\" data-start=\"1177\"\u003e\n\u003cli data-end=\"1254\" data-start=\"1177\"\u003e\n\u003cp data-end=\"1254\" data-start=\"1179\"\u003e\u003cstrong data-end=\"1195\" data-start=\"1179\"\u003e’Nduja-style\u003c\/strong\u003e spreadable salumi (short, tied casings are classic here)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1302\" data-start=\"1255\"\u003e\n\u003cp data-end=\"1302\" data-start=\"1257\"\u003e\u003cstrong data-end=\"1300\" data-start=\"1257\"\u003eSoppressata di Calabria (larger format)\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1369\" data-start=\"1303\"\u003e\n\u003cp data-end=\"1369\" data-start=\"1305\"\u003e\u003cstrong data-end=\"1330\" data-start=\"1305\"\u003eCrespone-style salami\u003c\/strong\u003e and other rustic regional preparations\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"1436\" data-start=\"1371\"\u003eImportant handling note: very delicate (plan for some loss)\u003c\/h3\u003e\n\u003cp data-end=\"1634\" data-start=\"1437\"\u003eHog middles are \u003cstrong data-end=\"1482\" data-start=\"1453\"\u003ethin and tender by nature\u003c\/strong\u003e, which is part of why they perform beautifully—but it also means they can \u003cstrong data-end=\"1574\" data-start=\"1557\"\u003etear or burst\u003c\/strong\u003e if handled aggressively. Even experienced makers pop a few.\u003c\/p\u003e\n\u003cp data-end=\"1750\" data-start=\"1636\"\u003e\u003cstrong data-end=\"1654\" data-start=\"1636\"\u003eBest practice:\u003c\/strong\u003e plan for \u003cstrong data-end=\"1684\" data-start=\"1664\"\u003e~15–20% breakage\u003c\/strong\u003e during learning curves, high-speed stuffing, or very tight fills.\u003c\/p\u003e\n\u003ch3 data-end=\"1790\" data-start=\"1752\"\u003eStuffing tips to reduce bursting\u003c\/h3\u003e\n\u003cul data-end=\"2187\" data-start=\"1791\"\u003e\n\u003cli data-end=\"1844\" data-start=\"1791\"\u003e\n\u003cp data-end=\"1844\" data-start=\"1793\"\u003e\u003cstrong data-end=\"1806\" data-start=\"1793\"\u003eSoak well\u003c\/strong\u003e until fully pliable before stuffing\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1911\" data-start=\"1845\"\u003e\n\u003cp data-end=\"1911\" data-start=\"1847\"\u003e\u003cstrong data-end=\"1867\" data-start=\"1847\"\u003eFlush thoroughly\u003c\/strong\u003e to open the casing and remove excess salt\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1981\" data-start=\"1912\"\u003e\n\u003cp data-end=\"1981\" data-start=\"1914\"\u003e\u003cstrong data-end=\"1952\" data-start=\"1914\"\u003eUse a properly sized stuffing horn\u003c\/strong\u003e (too large = stress\/tears)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2047\" data-start=\"1982\"\u003e\n\u003cp data-end=\"2047\" data-start=\"1984\"\u003e\u003cstrong data-end=\"2007\" data-start=\"1984\"\u003eStuff with finesse:\u003c\/strong\u003e steady pressure, avoid hard “packing”\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2108\" data-start=\"2048\"\u003e\n\u003cp data-end=\"2108\" data-start=\"2050\"\u003e\u003cstrong data-end=\"2069\" data-start=\"2050\"\u003eDon’t overstuff\u003c\/strong\u003e—you want a firm fill, not drum-tight\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2187\" data-start=\"2109\"\u003e\n\u003cp data-end=\"2187\" data-start=\"2111\"\u003eIf making ’Nduja or soft emulsions, \u003cstrong data-end=\"2187\" data-start=\"2147\"\u003ego slower than you think you need to\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"2213\" data-start=\"2189\"\u003ePrep (quick guide)\u003c\/h3\u003e\n\u003col data-end=\"2415\" data-start=\"2214\"\u003e\n\u003cli data-end=\"2242\" data-start=\"2214\"\u003e\n\u003cp data-end=\"2242\" data-start=\"2217\"\u003eRinse off surface salt.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2290\" data-start=\"2243\"\u003e\n\u003cp data-end=\"2290\" data-start=\"2246\"\u003eSoak in cool water until soft and elastic.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2364\" data-start=\"2291\"\u003e\n\u003cp data-end=\"2364\" data-start=\"2294\"\u003eFlush water through each piece to open it up and clean the interior.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2415\" data-start=\"2365\"\u003e\n\u003cp data-end=\"2415\" data-start=\"2368\"\u003eSlide onto the horn carefully and stuff slowly.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Craft Butchers' Pantry","offers":[{"title":"Default Title","offer_id":62477483114867,"sku":null,"price":17.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/3054\/4499\/files\/Crespone-HogMiddle.png?v=1769512941"},{"product_id":"back-in-stock-soon-beef-middles-50-55mm-cut-tied-10-ea-pack-for-salami-sausages","title":"Beef Middles, 50\/55mm, Cut \u0026 Tied (10 pcs)","description":"\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] @w-sm\/main:[--thread-content-margin:--spacing(6)] @w-lg\/main:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"a9ef64ed-df7f-4bae-93eb-b6a18549404a\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5-2-thinking\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full wrap-break-word light markdown-new-styling\"\u003e\n\u003cp data-start=\"91\" data-end=\"427\"\u003eThese \u003cstrong data-start=\"97\" data-end=\"121\"\u003e50\/55mm beef middles\u003c\/strong\u003e are packaged for speed and consistency. Each casing is \u003cstrong data-start=\"177\" data-end=\"201\"\u003epre-cut to 15 inches\u003c\/strong\u003e and \u003cstrong data-start=\"206\" data-end=\"218\"\u003epre-tied\u003c\/strong\u003e—so they’re ready to rinse, soak, and stuff without measuring, cutting, or tying on the fly. This format is ideal for makers who want a \u003cstrong data-start=\"354\" data-end=\"384\"\u003euniform, professional look\u003c\/strong\u003e and predictable portioning across a batch.\u003c\/p\u003e\n\u003ch3 data-start=\"429\" data-end=\"454\"\u003eWhat you’re getting\u003c\/h3\u003e\n\u003cul data-start=\"455\" data-end=\"699\"\u003e\n\u003cli data-start=\"455\" data-end=\"491\"\u003e\n\u003cp data-start=\"457\" data-end=\"491\"\u003e\u003cstrong data-start=\"457\" data-end=\"473\"\u003eBeef middles\u003c\/strong\u003e, natural casing\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"492\" data-end=\"529\"\u003e\n\u003cp data-start=\"494\" data-end=\"529\"\u003e\u003cstrong data-start=\"494\" data-end=\"513\"\u003ePre-cut length:\u003c\/strong\u003e \u003cstrong data-start=\"514\" data-end=\"527\"\u003e15 inches\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"530\" data-end=\"603\"\u003e\n\u003cp data-start=\"532\" data-end=\"603\"\u003e\u003cstrong data-start=\"532\" data-end=\"545\"\u003ePre-tied:\u003c\/strong\u003e one end tied closed for quick stuffing and easy sealing\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"604\" data-end=\"654\"\u003e\n\u003cp data-start=\"606\" data-end=\"654\"\u003e\u003cstrong data-start=\"606\" data-end=\"615\"\u003eSize:\u003c\/strong\u003e \u003cstrong data-start=\"616\" data-end=\"627\"\u003e50\/55mm\u003c\/strong\u003e (stuffed diameter range)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"655\" data-end=\"699\"\u003e\n\u003cp data-start=\"657\" data-end=\"699\"\u003e\u003cstrong data-start=\"657\" data-end=\"669\"\u003eSold as:\u003c\/strong\u003e \u003cstrong data-start=\"670\" data-end=\"687\"\u003e10-count pack\u003c\/strong\u003e (10 pieces)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"701\" data-end=\"734\"\u003eSize + what “50\/55mm” means\u003c\/h3\u003e\n\u003cul data-start=\"735\" data-end=\"954\"\u003e\n\u003cli data-start=\"735\" data-end=\"807\"\u003e\n\u003cp data-start=\"737\" data-end=\"807\"\u003e\u003cstrong data-start=\"737\" data-end=\"748\"\u003e50\/55mm\u003c\/strong\u003e refers to the \u003cem data-start=\"763\" data-end=\"790\"\u003efilled (stuffed) diameter\u003c\/em\u003e of the casing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"808\" data-end=\"954\"\u003e\n\u003cp data-start=\"810\" data-end=\"954\"\u003eThis is a versatile “large sausage” size—big enough for a substantial slice and great texture, without going into very large bung\/round formats.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"956\" data-end=\"973\"\u003eCommon uses\u003c\/h3\u003e\n\u003cp data-start=\"974\" data-end=\"1103\"\u003ePerfect for larger-format fresh or cooked sausages where you want a thicker slice and a classic natural-casing bite, including:\u003c\/p\u003e\n\u003cul data-start=\"1104\" data-end=\"1321\"\u003e\n\u003cli data-start=\"1104\" data-end=\"1145\"\u003e\n\u003cp data-start=\"1106\" data-end=\"1145\"\u003e\u003cstrong data-start=\"1106\" data-end=\"1137\"\u003elarge Italian-style sausage\u003c\/strong\u003e chubs\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1146\" data-end=\"1191\"\u003e\n\u003cp data-start=\"1148\" data-end=\"1191\"\u003e\u003cstrong data-start=\"1148\" data-end=\"1183\"\u003egarlic sausage \/ kielbasa-style\u003c\/strong\u003e chubs\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1192\" data-end=\"1254\"\u003e\n\u003cp data-start=\"1194\" data-end=\"1254\"\u003e\u003cstrong data-start=\"1194\" data-end=\"1223\"\u003ecooked or smoked sausages\u003c\/strong\u003e in a shorter, uniform format\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1255\" data-end=\"1321\"\u003e\n\u003cp data-start=\"1257\" data-end=\"1321\"\u003e\u003cstrong data-start=\"1257\" data-end=\"1286\"\u003erustic salami-style chubs\u003c\/strong\u003e (where applicable to your process)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1323\" data-end=\"1359\"\u003eWhy pre-cut \u0026amp; pre-tied matters\u003c\/h3\u003e\n\u003cul data-start=\"1360\" data-end=\"1567\"\u003e\n\u003cli data-start=\"1360\" data-end=\"1428\"\u003e\n\u003cp data-start=\"1362\" data-end=\"1428\"\u003e\u003cstrong data-start=\"1362\" data-end=\"1384\"\u003eFaster production:\u003c\/strong\u003e no cutting, no knot-tying during stuffing\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1429\" data-end=\"1503\"\u003e\n\u003cp data-start=\"1431\" data-end=\"1503\"\u003e\u003cstrong data-start=\"1431\" data-end=\"1451\"\u003eUniform results:\u003c\/strong\u003e consistent length and portioning across the batch\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1504\" data-end=\"1567\"\u003e\n\u003cp data-start=\"1506\" data-end=\"1567\"\u003e\u003cstrong data-start=\"1506\" data-end=\"1527\"\u003eCleaner workflow:\u003c\/strong\u003e less tangling and fewer handling issues\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1569\" data-end=\"1611\"\u003eCapacity planning (quick estimating)\u003c\/h3\u003e\n\u003cp data-start=\"1612\" data-end=\"1795\"\u003eBecause these are a fixed \u003cstrong data-start=\"1638\" data-end=\"1652\"\u003e15\" length\u003c\/strong\u003e, they portion very predictably. Actual fill weight depends on how tightly you stuff and the final diameter, but a practical planning range is:\u003c\/p\u003e\n\u003cul data-start=\"1797\" data-end=\"1936\"\u003e\n\u003cli data-start=\"1797\" data-end=\"1869\"\u003e\n\u003cp data-start=\"1799\" data-end=\"1869\"\u003e\u003cstrong data-start=\"1799\" data-end=\"1831\"\u003eApprox. 1.0–1.5 lb per piece\u003c\/strong\u003e \u003cem data-start=\"1832\" data-end=\"1867\"\u003e(typical range for 50\/55mm × 15\")\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1938\" data-end=\"1962\"\u003ePrep (quick guide)\u003c\/h3\u003e\n\u003col data-start=\"1963\" data-end=\"2212\"\u003e\n\u003cli data-start=\"1963\" data-end=\"2001\"\u003e\n\u003cp data-start=\"1966\" data-end=\"2001\"\u003e\u003cstrong data-start=\"1966\" data-end=\"1975\"\u003eRinse\u003c\/strong\u003e to remove surface salt.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2002\" data-end=\"2050\"\u003e\n\u003cp data-start=\"2005\" data-end=\"2050\"\u003e\u003cstrong data-start=\"2005\" data-end=\"2013\"\u003eSoak\u003c\/strong\u003e in cool water until fully pliable.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2051\" data-end=\"2108\"\u003e\n\u003cp data-start=\"2054\" data-end=\"2108\"\u003e\u003cstrong data-start=\"2054\" data-end=\"2063\"\u003eFlush\u003c\/strong\u003e each piece to open and clean the interior.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2109\" data-end=\"2212\"\u003e\n\u003cp data-start=\"2112\" data-end=\"2212\"\u003eStuff steadily (firm fill is good; over-tight increases burst risk), then \u003cstrong data-start=\"2186\" data-end=\"2211\"\u003etie\/clip the open end\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Craft Butchers' Pantry","offers":[{"title":"Default Title","offer_id":62477483245939,"sku":null,"price":17.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/3054\/4499\/files\/BM-Cut-Tied_50-55_b72c2c4d-d893-4eee-9ae5-35d68eefd899.png?v=1769514306"},{"product_id":"beef-rounds-cut-tied-38-40mm-x-17-10-pcs","title":"Beef Rounds, Cut \u0026 Tied (38\/40mm x 17\") - 10 pcs","description":"\u003cp data-start=\"100\" data-end=\"475\"\u003eThese \u003cstrong data-start=\"106\" data-end=\"121\"\u003ebeef rounds\u003c\/strong\u003e are a classic natural casing for making \u003cstrong data-start=\"162\" data-end=\"200\"\u003ering-shaped (“horseshoe”) sausages\u003c\/strong\u003e—pre-cut to a consistent \u003cstrong data-start=\"225\" data-end=\"243\"\u003e17-inch length\u003c\/strong\u003e and \u003cstrong data-start=\"248\" data-end=\"267\"\u003etied on one end\u003c\/strong\u003e with string, so you can skip the most annoying part of prep and get straight to stuffing. Once filled, you simply \u003cstrong data-start=\"382\" data-end=\"409\"\u003ebring the ends together\u003c\/strong\u003e and secure with the attached string to form the traditional ring.\u003c\/p\u003e\n\u003ch3 data-start=\"477\" data-end=\"502\"\u003eWhat you’re getting\u003c\/h3\u003e\n\u003cul data-start=\"503\" data-end=\"716\"\u003e\n\u003cli data-start=\"503\" data-end=\"538\"\u003e\n\u003cp data-start=\"505\" data-end=\"538\"\u003e\u003cstrong data-start=\"505\" data-end=\"520\"\u003eBeef rounds\u003c\/strong\u003e, natural casing\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"539\" data-end=\"585\"\u003e\n\u003cp data-start=\"541\" data-end=\"585\"\u003e\u003cstrong data-start=\"541\" data-end=\"565\"\u003ePre-cut to 17 inches\u003c\/strong\u003e for uniform rings\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"586\" data-end=\"660\"\u003e\n\u003cp data-start=\"588\" data-end=\"660\"\u003e\u003cstrong data-start=\"588\" data-end=\"611\"\u003ePre-tied on one end\u003c\/strong\u003e with string for faster setup and clean closure\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"661\" data-end=\"716\"\u003e\n\u003cp data-start=\"663\" data-end=\"716\"\u003e\u003cstrong data-start=\"663\" data-end=\"684\"\u003eSold as packs of:\u003c\/strong\u003e \u003cstrong data-start=\"685\" data-end=\"698\"\u003e10 pieces\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"718\" data-end=\"741\"\u003eSize + fill specs\u003c\/h3\u003e\n\u003cul data-start=\"742\" data-end=\"1062\"\u003e\n\u003cli data-start=\"742\" data-end=\"815\"\u003e\n\u003cp data-start=\"744\" data-end=\"815\"\u003e\u003cstrong data-start=\"744\" data-end=\"765\"\u003eStuffed diameter:\u003c\/strong\u003e approx. \u003cstrong data-start=\"774\" data-end=\"793\"\u003e1.30–1.50 inches\u003c\/strong\u003e (about 38-40mm)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"816\" data-end=\"951\"\u003e\n\u003cp data-start=\"818\" data-end=\"951\"\u003e\u003cstrong data-start=\"818\" data-end=\"841\"\u003eCapacity per piece:\u003c\/strong\u003e approx. \u003cstrong\u003e1.00-1.20\u003c\/strong\u003e of meat paste \/ sausage mix \u003cem data-start=\"888\" data-end=\"949\"\u003e(varies slightly with stuffing pressure and final diameter)\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"952\" data-end=\"1062\"\u003e\n\u003cp data-start=\"954\" data-end=\"1062\"\u003e\u003cstrong data-start=\"954\" data-end=\"973\"\u003eFinished shape:\u003c\/strong\u003e a \u003cstrong data-start=\"976\" data-end=\"996\"\u003ering \/ horseshoe\u003c\/strong\u003e—the same traditional presentation used for many regional sausages\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1064\" data-end=\"1102\"\u003eClassic uses (where these shine)\u003c\/h3\u003e\n\u003cp data-start=\"1103\" data-end=\"1230\"\u003eThis casing format is ideal for sausages that are traditionally \u003cstrong data-start=\"1167\" data-end=\"1189\"\u003eformed into a ring\u003c\/strong\u003e, especially for cooked or smoked styles:\u003c\/p\u003e\n\u003cul data-start=\"1232\" data-end=\"1442\"\u003e\n\u003cli data-start=\"1232\" data-end=\"1273\"\u003e\n\u003cp data-start=\"1234\" data-end=\"1273\"\u003e\u003cstrong data-start=\"1234\" data-end=\"1271\"\u003eSalsiccia Calabrese (ring format)\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1274\" data-end=\"1315\"\u003e\n\u003cp data-start=\"1276\" data-end=\"1315\"\u003e\u003cstrong data-start=\"1276\" data-end=\"1313\"\u003eChorizo (ring-style preparations)\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1316\" data-end=\"1379\"\u003e\n\u003cp data-start=\"1318\" data-end=\"1379\"\u003e\u003cstrong data-start=\"1318\" data-end=\"1377\"\u003eStrolghino di Culatello (larger ring format variations)\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1380\" data-end=\"1442\"\u003e\n\u003cp data-start=\"1382\" data-end=\"1442\"\u003e\u003cstrong data-start=\"1382\" data-end=\"1398\"\u003eRing Bologna\u003c\/strong\u003e and other ring-style cooked\/smoked sausages\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1444\" data-end=\"1476\"\u003eWhy pre-cut \u0026amp; tied matters\u003c\/h3\u003e\n\u003cul data-start=\"1477\" data-end=\"1745\"\u003e\n\u003cli data-start=\"1477\" data-end=\"1573\"\u003e\n\u003cp data-start=\"1479\" data-end=\"1573\"\u003e\u003cstrong data-start=\"1479\" data-end=\"1495\"\u003eConsistency:\u003c\/strong\u003e every ring is the same size for uniform smoking\/cooking and a clean display\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1574\" data-end=\"1647\"\u003e\n\u003cp data-start=\"1576\" data-end=\"1647\"\u003e\u003cstrong data-start=\"1576\" data-end=\"1586\"\u003eSpeed:\u003c\/strong\u003e eliminates measuring, cutting, and tying individual pieces\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1648\" data-end=\"1745\"\u003e\n\u003cp data-start=\"1650\" data-end=\"1745\"\u003e\u003cstrong data-start=\"1650\" data-end=\"1682\"\u003eLess waste \u0026amp; fewer mistakes:\u003c\/strong\u003e easier loading, easier closing, fewer “oops” moments mid-stuff\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1747\" data-end=\"1768\"\u003eQuick use notes\u003c\/h3\u003e\n\u003col data-start=\"1769\" data-end=\"2022\"\u003e\n\u003cli data-start=\"1769\" data-end=\"1825\"\u003e\n\u003cp data-start=\"1772\" data-end=\"1825\"\u003e\u003cstrong data-start=\"1772\" data-end=\"1790\"\u003eRinse and soak\u003c\/strong\u003e to remove salt and fully soften.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1826\" data-end=\"1883\"\u003e\n\u003cp data-start=\"1829\" data-end=\"1883\"\u003e\u003cstrong data-start=\"1829\" data-end=\"1838\"\u003eFlush\u003c\/strong\u003e the casing to open and clean the interior.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1884\" data-end=\"1953\"\u003e\n\u003cp data-start=\"1887\" data-end=\"1953\"\u003eSlide onto the horn and \u003cstrong data-start=\"1911\" data-end=\"1927\"\u003estuff evenly\u003c\/strong\u003e (firm, not drum-tight).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1954\" data-end=\"2022\"\u003e\n\u003cp data-start=\"1957\" data-end=\"2022\"\u003eForm into a ring and \u003cstrong data-start=\"1978\" data-end=\"2021\"\u003esecure the end with the provided string\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Craft Butchers' Pantry","offers":[{"title":"Default Title","offer_id":62880597016947,"sku":"BRCT3840","price":14.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/3054\/4499\/files\/BeefRoundsCutandTied.png?v=1769514000"},{"product_id":"beef-rounds-cut-tied-43-46mm-x-18-10-pcs","title":"Beef Rounds, Cut \u0026 Tied (43\/46mm x 18\") - 10 pcs","description":"\u003cp data-end=\"475\" data-start=\"100\"\u003eThese \u003cstrong data-end=\"121\" data-start=\"106\"\u003ebeef rounds\u003c\/strong\u003e are a classic natural casing for making \u003cstrong data-end=\"200\" data-start=\"162\"\u003ering-shaped (“horseshoe”) sausages\u003c\/strong\u003e—pre-cut to a consistent \u003cstrong data-end=\"243\" data-start=\"225\"\u003e18-inch length\u003c\/strong\u003e and \u003cstrong data-end=\"267\" data-start=\"248\"\u003etied on one end\u003c\/strong\u003e with string, so you can skip the most annoying part of prep and get straight to stuffing. Once filled, you simply \u003cstrong data-end=\"409\" data-start=\"382\"\u003ebring the ends together\u003c\/strong\u003e and secure with the attached string to form the traditional ring.\u003c\/p\u003e\n\u003ch3 data-end=\"502\" data-start=\"477\"\u003eWhat you’re getting\u003c\/h3\u003e\n\u003cul data-end=\"716\" data-start=\"503\"\u003e\n\u003cli data-end=\"538\" data-start=\"503\"\u003e\n\u003cp data-end=\"538\" data-start=\"505\"\u003e\u003cstrong data-end=\"520\" data-start=\"505\"\u003eBeef rounds\u003c\/strong\u003e, natural casing\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"585\" data-start=\"539\"\u003e\n\u003cp data-end=\"585\" data-start=\"541\"\u003e\u003cstrong data-end=\"565\" data-start=\"541\"\u003ePre-cut to 18 inches\u003c\/strong\u003e for uniform rings\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"660\" data-start=\"586\"\u003e\n\u003cp data-end=\"660\" data-start=\"588\"\u003e\u003cstrong data-end=\"611\" data-start=\"588\"\u003ePre-tied on one end\u003c\/strong\u003e with string for faster setup and clean closure\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"716\" data-start=\"661\"\u003e\n\u003cp data-end=\"716\" data-start=\"663\"\u003e\u003cstrong data-end=\"684\" data-start=\"663\"\u003eSold as packs of:\u003c\/strong\u003e \u003cstrong data-end=\"698\" data-start=\"685\"\u003e10 pieces\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"741\" data-start=\"718\"\u003eSize + fill specs\u003c\/h3\u003e\n\u003cul data-end=\"1062\" data-start=\"742\"\u003e\n\u003cli data-end=\"815\" data-start=\"742\"\u003e\n\u003cp data-end=\"815\" data-start=\"744\"\u003e\u003cstrong data-end=\"765\" data-start=\"744\"\u003eStuffed diameter:\u003c\/strong\u003e approx. \u003cstrong data-end=\"793\" data-start=\"774\"\u003e1.70–1.80 inches\u003c\/strong\u003e (about 43-46mm)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"951\" data-start=\"816\"\u003e\n\u003cp data-end=\"951\" data-start=\"818\"\u003e\u003cstrong data-end=\"841\" data-start=\"818\"\u003eCapacity per piece:\u003c\/strong\u003e approx. \u003cstrong\u003e1.6-1.80\u003c\/strong\u003e of meat paste \/ sausage mix \u003cem data-end=\"949\" data-start=\"888\"\u003e(varies slightly with stuffing pressure and final diameter)\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1062\" data-start=\"952\"\u003e\n\u003cp data-end=\"1062\" data-start=\"954\"\u003e\u003cstrong data-end=\"973\" data-start=\"954\"\u003eFinished shape:\u003c\/strong\u003e a \u003cstrong data-end=\"996\" data-start=\"976\"\u003ering \/ horseshoe\u003c\/strong\u003e—the same traditional presentation used for many regional sausages\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"1102\" data-start=\"1064\"\u003eClassic uses (where these shine)\u003c\/h3\u003e\n\u003cp data-end=\"1230\" data-start=\"1103\"\u003eThis casing format is ideal for sausages that are traditionally \u003cstrong data-end=\"1189\" data-start=\"1167\"\u003eformed into a ring\u003c\/strong\u003e, especially for cooked or smoked styles:\u003c\/p\u003e\n\u003cul data-end=\"1442\" data-start=\"1232\"\u003e\n\u003cli data-end=\"1273\" data-start=\"1232\"\u003e\n\u003cp data-end=\"1273\" data-start=\"1234\"\u003e\u003cstrong data-end=\"1271\" data-start=\"1234\"\u003eSalsiccia Calabrese (ring format)\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1315\" data-start=\"1274\"\u003e\n\u003cp data-end=\"1315\" data-start=\"1276\"\u003e\u003cstrong data-end=\"1313\" data-start=\"1276\"\u003eChorizo (ring-style preparations)\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1379\" data-start=\"1316\"\u003e\n\u003cp data-end=\"1379\" data-start=\"1318\"\u003e\u003cstrong data-end=\"1377\" data-start=\"1318\"\u003eStrolghino di Culatello (larger ring format variations)\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1442\" data-start=\"1380\"\u003e\n\u003cp data-end=\"1442\" data-start=\"1382\"\u003e\u003cstrong data-end=\"1398\" data-start=\"1382\"\u003eRing Bologna\u003c\/strong\u003e and other ring-style cooked\/smoked sausages\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"1476\" data-start=\"1444\"\u003eWhy pre-cut \u0026amp; tied matters\u003c\/h3\u003e\n\u003cul data-end=\"1745\" data-start=\"1477\"\u003e\n\u003cli data-end=\"1573\" data-start=\"1477\"\u003e\n\u003cp data-end=\"1573\" data-start=\"1479\"\u003e\u003cstrong data-end=\"1495\" data-start=\"1479\"\u003eConsistency:\u003c\/strong\u003e every ring is the same size for uniform smoking\/cooking and a clean display\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1647\" data-start=\"1574\"\u003e\n\u003cp data-end=\"1647\" data-start=\"1576\"\u003e\u003cstrong data-end=\"1586\" data-start=\"1576\"\u003eSpeed:\u003c\/strong\u003e eliminates measuring, cutting, and tying individual pieces\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1745\" data-start=\"1648\"\u003e\n\u003cp data-end=\"1745\" data-start=\"1650\"\u003e\u003cstrong data-end=\"1682\" data-start=\"1650\"\u003eLess waste \u0026amp; fewer mistakes:\u003c\/strong\u003e easier loading, easier closing, fewer “oops” moments mid-stuff\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"1768\" data-start=\"1747\"\u003eQuick use notes\u003c\/h3\u003e\n\u003col data-end=\"2022\" data-start=\"1769\"\u003e\n\u003cli data-end=\"1825\" data-start=\"1769\"\u003e\n\u003cp data-end=\"1825\" data-start=\"1772\"\u003e\u003cstrong data-end=\"1790\" data-start=\"1772\"\u003eRinse and soak\u003c\/strong\u003e to remove salt and fully soften.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1883\" data-start=\"1826\"\u003e\n\u003cp data-end=\"1883\" data-start=\"1829\"\u003e\u003cstrong data-end=\"1838\" data-start=\"1829\"\u003eFlush\u003c\/strong\u003e the casing to open and clean the interior.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1953\" data-start=\"1884\"\u003e\n\u003cp data-end=\"1953\" data-start=\"1887\"\u003eSlide onto the horn and \u003cstrong data-end=\"1927\" data-start=\"1911\"\u003estuff evenly\u003c\/strong\u003e (firm, not drum-tight).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2022\" data-start=\"1954\"\u003e\n\u003cp data-end=\"2022\" data-start=\"1957\"\u003eForm into a ring and \u003cstrong data-end=\"2021\" data-start=\"1978\"\u003esecure the end with the provided string\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Craft Butchers' Pantry","offers":[{"title":"Default Title","offer_id":62880598458739,"sku":"BRCT4346","price":15.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/3054\/4499\/files\/BeefRoundsCutandTied.png?v=1769514000"},{"product_id":"beef-rounds-cut-tied-46mm-plus-x-18-10-pcs","title":"Beef Rounds, Cut \u0026 Tied (46mm + PLUS x 18\") - 10 pcs","description":"\u003cp data-end=\"475\" data-start=\"100\"\u003eThese \u003cstrong data-end=\"121\" data-start=\"106\"\u003ebeef rounds\u003c\/strong\u003e are a classic natural casing for making \u003cstrong data-end=\"200\" data-start=\"162\"\u003ering-shaped (“horseshoe”) sausages\u003c\/strong\u003e—pre-cut to a consistent \u003cstrong data-end=\"243\" data-start=\"225\"\u003e18-inch length\u003c\/strong\u003e and \u003cstrong data-end=\"267\" data-start=\"248\"\u003etied on one end\u003c\/strong\u003e with string, so you can skip the most annoying part of prep and get straight to stuffing. Once filled, you simply \u003cstrong data-end=\"409\" data-start=\"382\"\u003ebring the ends together\u003c\/strong\u003e and secure with the attached string to form the traditional ring.\u003c\/p\u003e\n\u003ch3 data-end=\"502\" data-start=\"477\"\u003eWhat you’re getting\u003c\/h3\u003e\n\u003cul data-end=\"716\" data-start=\"503\"\u003e\n\u003cli data-end=\"538\" data-start=\"503\"\u003e\n\u003cp data-end=\"538\" data-start=\"505\"\u003e\u003cstrong data-end=\"520\" data-start=\"505\"\u003eBeef rounds\u003c\/strong\u003e, natural casing\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"585\" data-start=\"539\"\u003e\n\u003cp data-end=\"585\" data-start=\"541\"\u003e\u003cstrong data-end=\"565\" data-start=\"541\"\u003ePre-cut to 18 inches\u003c\/strong\u003e for uniform rings\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"660\" data-start=\"586\"\u003e\n\u003cp data-end=\"660\" data-start=\"588\"\u003e\u003cstrong data-end=\"611\" data-start=\"588\"\u003ePre-tied on one end\u003c\/strong\u003e with string for faster setup and clean closure\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"716\" data-start=\"661\"\u003e\n\u003cp data-end=\"716\" data-start=\"663\"\u003e\u003cstrong data-end=\"684\" data-start=\"663\"\u003eSold as packs of:\u003c\/strong\u003e \u003cstrong data-end=\"698\" data-start=\"685\"\u003e10 pieces\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"741\" data-start=\"718\"\u003eSize + fill specs\u003c\/h3\u003e\n\u003cul data-end=\"1062\" data-start=\"742\"\u003e\n\u003cli data-end=\"815\" data-start=\"742\"\u003e\n\u003cp data-end=\"815\" data-start=\"744\"\u003e\u003cstrong data-end=\"765\" data-start=\"744\"\u003eStuffed diameter:\u003c\/strong\u003e approx. \u003cstrong data-end=\"793\" data-start=\"774\"\u003e1.70-2.00 inches\u003c\/strong\u003e (46mm + or larger)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"951\" data-start=\"816\"\u003e\n\u003cp data-end=\"951\" data-start=\"818\"\u003e\u003cstrong data-end=\"841\" data-start=\"818\"\u003eCapacity per piece:\u003c\/strong\u003e approx. \u003cstrong\u003e1.80-2.10\u003c\/strong\u003e of meat paste \/ sausage mix \u003cem data-end=\"949\" data-start=\"888\"\u003e(varies slightly with stuffing pressure and final diameter)\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1062\" data-start=\"952\"\u003e\n\u003cp data-end=\"1062\" data-start=\"954\"\u003e\u003cstrong data-end=\"973\" data-start=\"954\"\u003eFinished shape:\u003c\/strong\u003e a \u003cstrong data-end=\"996\" data-start=\"976\"\u003ering \/ horseshoe\u003c\/strong\u003e—the same traditional presentation used for many regional sausages\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"1102\" data-start=\"1064\"\u003eClassic uses (where these shine)\u003c\/h3\u003e\n\u003cp data-end=\"1230\" data-start=\"1103\"\u003eThis casing format is ideal for sausages that are traditionally \u003cstrong data-end=\"1189\" data-start=\"1167\"\u003eformed into a ring\u003c\/strong\u003e, especially for cooked or smoked styles:\u003c\/p\u003e\n\u003cul data-end=\"1442\" data-start=\"1232\"\u003e\n\u003cli data-end=\"1273\" data-start=\"1232\"\u003e\n\u003cp data-end=\"1273\" data-start=\"1234\"\u003e\u003cstrong data-end=\"1271\" data-start=\"1234\"\u003eSalsiccia Calabrese (ring format)\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1315\" data-start=\"1274\"\u003e\n\u003cp data-end=\"1315\" data-start=\"1276\"\u003e\u003cstrong data-end=\"1313\" data-start=\"1276\"\u003eChorizo (ring-style preparations)\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1379\" data-start=\"1316\"\u003e\n\u003cp data-end=\"1379\" data-start=\"1318\"\u003e\u003cstrong data-end=\"1377\" data-start=\"1318\"\u003eStrolghino di Culatello (larger ring format variations)\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1442\" data-start=\"1380\"\u003e\n\u003cp data-end=\"1442\" data-start=\"1382\"\u003e\u003cstrong data-end=\"1398\" data-start=\"1382\"\u003eRing Bologna\u003c\/strong\u003e and other ring-style cooked\/smoked sausages\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"1476\" data-start=\"1444\"\u003eWhy pre-cut \u0026amp; tied matters\u003c\/h3\u003e\n\u003cul data-end=\"1745\" data-start=\"1477\"\u003e\n\u003cli data-end=\"1573\" data-start=\"1477\"\u003e\n\u003cp data-end=\"1573\" data-start=\"1479\"\u003e\u003cstrong data-end=\"1495\" data-start=\"1479\"\u003eConsistency:\u003c\/strong\u003e every ring is the same size for uniform smoking\/cooking and a clean display\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1647\" data-start=\"1574\"\u003e\n\u003cp data-end=\"1647\" data-start=\"1576\"\u003e\u003cstrong data-end=\"1586\" data-start=\"1576\"\u003eSpeed:\u003c\/strong\u003e eliminates measuring, cutting, and tying individual pieces\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1745\" data-start=\"1648\"\u003e\n\u003cp data-end=\"1745\" data-start=\"1650\"\u003e\u003cstrong data-end=\"1682\" data-start=\"1650\"\u003eLess waste \u0026amp; fewer mistakes:\u003c\/strong\u003e easier loading, easier closing, fewer “oops” moments mid-stuff\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"1768\" data-start=\"1747\"\u003eQuick use notes\u003c\/h3\u003e\n\u003col data-end=\"2022\" data-start=\"1769\"\u003e\n\u003cli data-end=\"1825\" data-start=\"1769\"\u003e\n\u003cp data-end=\"1825\" data-start=\"1772\"\u003e\u003cstrong data-end=\"1790\" data-start=\"1772\"\u003eRinse and soak\u003c\/strong\u003e to remove salt and fully soften.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1883\" data-start=\"1826\"\u003e\n\u003cp data-end=\"1883\" data-start=\"1829\"\u003e\u003cstrong data-end=\"1838\" data-start=\"1829\"\u003eFlush\u003c\/strong\u003e the casing to open and clean the interior.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1953\" data-start=\"1884\"\u003e\n\u003cp data-end=\"1953\" data-start=\"1887\"\u003eSlide onto the horn and \u003cstrong data-end=\"1927\" data-start=\"1911\"\u003estuff evenly\u003c\/strong\u003e (firm, not drum-tight).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2022\" data-start=\"1954\"\u003e\n\u003cp data-end=\"2022\" data-start=\"1957\"\u003eForm into a ring and \u003cstrong data-end=\"2021\" data-start=\"1978\"\u003esecure the end with the provided string\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Craft Butchers' Pantry","offers":[{"title":"Default Title","offer_id":62880606683507,"sku":"BRCT46+","price":16.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/3054\/4499\/files\/BeefRoundsCutandTied.png?v=1769514000"}],"url":"https:\/\/butcherspantry.com\/collections\/cut-tied-natural-casings.oembed","provider":"Craft Butchers' Pantry","version":"1.0","type":"link"}