{"title":"Natural Casings","description":"\u003cp\u003eNatural casings are the classic choice for sausage makers who want authentic snap, a clean bite, and that traditional “old-world” look. Because they’re naturally breathable and flexible, they’re excellent for everything from fresh links (breakfast sausage, brats, Italian sausage) to \u003cstrong\u003eItalian-style salami and other dry-cured products\u003c\/strong\u003e where controlled drying and a natural-looking finish matter. Use \u003cstrong\u003ehog casings\u003c\/strong\u003e for standard links, \u003cstrong\u003esheep casings\u003c\/strong\u003e for thinner snack-size sticks, and step up to \u003cstrong\u003ebeef middles or beef bungs\u003c\/strong\u003e when you’re making larger-diameter Italian salami styles that benefit from a bigger, more traditional profile. Once they’re prepped (rinse and soak), natural casings are straightforward to stuff and tie, and they deliver the texture, appearance, and eating experience that collagen can’t quite replicate.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp data-start=\"122\" data-end=\"341\"\u003e\u003cstrong data-start=\"122\" data-end=\"141\"\u003eBarrels \u0026amp; Pails\u003c\/strong\u003e\u003cbr data-start=\"141\" data-end=\"144\"\u003eAs you can see, we stock a \u003cem data-start=\"171\" data-end=\"176\"\u003elot\u003c\/em\u003e of casings. If you need true bulk quantities, we can ship many of our natural casings in \u003cstrong data-start=\"266\" data-end=\"286\"\u003epails or barrels\u003c\/strong\u003e—perfect for high-volume production and fewer reorders.\u003c\/p\u003e\n\u003cp data-start=\"122\" data-end=\"341\"\u003e \u003c\/p\u003e\n\u003cp data-start=\"343\" data-end=\"628\"\u003e\u003cstrong data-start=\"343\" data-end=\"365\"\u003eStrong Casing Odor\u003c\/strong\u003e\u003cbr data-start=\"365\" data-end=\"368\"\u003eNatural casings are packed fresh in salt and vacuum sealed, and they typically ship \u003cstrong data-start=\"452\" data-end=\"478\"\u003eat ambient temperature\u003c\/strong\u003e. If your casings have a strong odor, that doesn’t mean they’re spoiled. When casings warm up, they can smell stronger than they do when refrigerated.\u003c\/p\u003e\n\u003cp data-start=\"630\" data-end=\"647\"\u003eTo reduce odor:\u003c\/p\u003e\n\u003col data-start=\"648\" data-end=\"929\"\u003e\n\u003cli data-start=\"648\" data-end=\"699\"\u003e\n\u003cp data-start=\"651\" data-end=\"699\"\u003e\u003cstrong data-start=\"651\" data-end=\"671\"\u003eRinse thoroughly\u003c\/strong\u003e under cool running water.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"700\" data-end=\"782\"\u003e\n\u003cp data-start=\"703\" data-end=\"782\"\u003eSoak and rinse again in a \u003cstrong data-start=\"729\" data-end=\"779\"\u003ewater bath with a few teaspoons of baking soda\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"783\" data-end=\"929\"\u003e\n\u003cp data-start=\"786\" data-end=\"929\"\u003eIf the smell is still stronger than you’d like, make a fresh water bath and add \u003cstrong data-start=\"866\" data-end=\"906\"\u003ea few teaspoons of distilled vinegar\u003c\/strong\u003e, then rinse once more.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-start=\"931\" data-end=\"1039\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eThis quick rinse\/soak routine usually removes most (or all) of the odor and leaves the casings ready to use.\u003c\/p\u003e","products":[{"product_id":"29-32mm-hog-casings-tubed-whisker-free","title":"29\/32mm Hog Casings, Tubed, Whisker-Free - 300 ft","description":"These are hog casings that are truly 30-32mm in diameter, 1.1-1.25 in. We only offer them tubed, but can order them in pre-flushed bundles or dry salt packed as a special order. The frills on the surface of the casings have been removed, which is what \"whisker-free\" is referring to. These are commonly used to make smaller diameter sausages where a pork based casing is desired.\r\n\r\nSold, as seen,?vacuum sealed with salt in 1 hank per bag.","brand":"Craft Butchers' Pantry","offers":[{"title":"Default Title","offer_id":62477477314931,"sku":null,"price":46.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/3054\/4499\/files\/Hog29-32.png?v=1769512571"},{"product_id":"beef-bungs-4-4-5-size-5-ea-for-ground-salami-products","title":"Beef Bungs, 4-4.5\" Size - 5 ea. (for ground\/salami products)","description":"\u003cp style=\"margin-left: 0px; margin-right: 0px;\"\u003eThese are 4-4.5 in. diameter +, and about 16 in. long beef bung cap. They are the smallest beef bungs we can currently source, and are the perfect size for those of you that like to use beef bungs to stuff salami pastes into. They are great for cooked products too, but are generally reserved for those people making salami as the diameter facilitates a quicker drying time than our 5.5\"+ size beef bungs coming from much larger animals.\u003c\/p\u003e\r\n\u003cp style=\"margin-left: 0px; margin-right: 0px;\"\u003eSince these beef bungs are smaller we do not recommend them for casing whole muscle products. To case those we recommend our 5.5\"+ size beef bungs, as they will more than adequetely fit any size Coppa or similar product...\u003c\/p\u003e\r\n\u003cp style=\"margin-left: 0px; margin-right: 0px;\"\u003eSold in packs of 5 each.\u003c\/p\u003e","brand":"Craft Butchers' Pantry","offers":[{"title":"Default Title","offer_id":62477477806451,"sku":null,"price":17.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/3054\/4499\/files\/5bb99c66-BEEF-BUNGS-4-45-FOR-GROUND-SALAMI-PRODUCTS.jpg?v=1769255850"},{"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":"dried-sow-hog-bladders-5-7-kilo","title":"Extra-Large Dried Sow Bladders","description":"\u003cp data-start=\"1089\" data-end=\"1137\"\u003e\u003cstrong data-start=\"1089\" data-end=\"1137\"\u003eExtra-Large Dried Sow Bladders\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1139\" data-end=\"1499\"\u003eThese \u003cstrong data-start=\"1145\" data-end=\"1179\"\u003eextra-large dried sow bladders\u003c\/strong\u003e are stocked with one purpose in mind: \u003cstrong data-start=\"1218\" data-end=\"1231\"\u003eCulatello\u003c\/strong\u003e. Traditionally, beef bladders were the go-to option, but domestic beef bladders have become nearly impossible to source. After searching for the closest practical alternative, these sow bladders are the best replacement we have found for large-format curing projects.\u003c\/p\u003e\n\u003cp data-start=\"1501\" data-end=\"1784\"\u003eOnce properly rehydrated, they provide the stretch, coverage, and strength needed for very large Culatelli and other specialty cured products. When used for ground paste applications, they can hold \u003cspan style=\"text-decoration: underline;\"\u003e\u003cem\u003e\u003cstrong\u003eapproximately\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e \u003cstrong data-start=\"1713\" data-end=\"1725\"\u003e15–30 lb\u003c\/strong\u003e, depending on the product and how firmly they are stuffed.\u003c\/p\u003e\n\u003cp data-start=\"1786\" data-end=\"2191\"\u003e\u003cstrong data-start=\"1786\" data-end=\"1817\"\u003eImportant preparation note:\u003c\/strong\u003e For best results, soak the bladder in clean water or mold solution for \u003cstrong data-start=\"1889\" data-end=\"1912\"\u003e24 hours before use\u003c\/strong\u003e. This is not optional if you want the casing to perform well. Full rehydration allows the bladder to become pliable, stretch evenly, and handle the pressure of stuffing. Using it dry or under-soaked will make it stiff, difficult to handle, and far more likely to disappoint you.\u003c\/p\u003e\n\u003cp data-start=\"2193\" data-end=\"2228\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"2193\" data-end=\"2228\" data-is-last-node=\"\"\u003eSold individually by the piece.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Craft Butchers' Pantry","offers":[{"title":"Default Title","offer_id":62477477904755,"sku":"SBL30-35","price":6.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/3054\/4499\/files\/d92eff08-DRIED-SOW-HOG-BLADDERS.jpg?v=1769255850"},{"product_id":"22-24mm-sheep-lamb-casings-a-quality-tubed","title":"22\/24mm Sheep\/Lamb Casings, A-Quality, Tubed","description":"\u003cspan style=\"font-size: 13px;\"\u003eThese are natural sheep casings that are generally used by some for hot dogs, merquez, snack sticks...varies on user, but none the less a very versatile size. A-Quality denotes no to very little holes throughout the casing, which is much desired for making emulsion style sausages. Our manufacturer is very, very good, and we have heard great feedback to our quality standards in providing no holes throughout.\u003c\/span\u003e\r\n\r\n\u003cspan style=\"font-size: 13px;\"\u003eSold by the hank = 100 yards.\u003c\/span\u003e\r\n\r\n\u003cspan style=\"font-size: 13px;\"\u003eStuffs 55-60#\u003c\/span\u003e","brand":"Craft Butchers' Pantry","offers":[{"title":"Default Title","offer_id":62477477970291,"sku":null,"price":48.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/3054\/4499\/files\/8f1eca94-22-24MM-SHEEP-casing.jpg?v=1769255850"},{"product_id":"beef-bungs-5-size-5-ea-large-bungs","title":"Beef Bungs, 5+ Size - 5 ea. (Large Bungs)","description":"These are 5+in. diameter +, and about 16 in. long beef bung cap. They are the largest-sized beef bungs we can currently source, and are the perfect size for general use, as we say. They are great for cooked products, smaller Coppa sized muscles, and can even be used for salami (but will take longer to dry).\r\n\r\nSince these beef bungs are smaller we do not recommend them for casing large, Heritage breed animal muscle products. To case those we recommend our 5.5\"\/+ extra large size beef bungs, as they will more than adequately fit any size Coppa or similar product...","brand":"Craft Butchers' Pantry","offers":[{"title":"Default Title","offer_id":62477478003059,"sku":null,"price":19.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/3054\/4499\/files\/7b219b04-BEEF-BUNGS-5-plus-SIZE.jpg?v=1769255851"},{"product_id":"hog-sow-casings-true-52mm-plus-tubed","title":"Hog (Sow) Casings, True 52mm Plus, Tubed - 300 Ft.","description":"These are some very unique casings, and a product that right now is exclusive to our store. They are custom ordered from Europe, and are sold as a true 52mm plus-sized casing. To put this in perspective... The diameter of the stuffed casing is 2-inches or greater! They come from large sows, which is why they are the biggest hog casings currently available. They are more expensive than normal hog casings due to the rarity, sow sourcing, production, and importation. They are beautiful, and an amazing addition to the Pantry! We hope your sausage production is complimented by their use!\r\n\r\n1 hank will stuff about 210#!\r\n\r\nSold as seen, in the second picture, 1 hank per bag","brand":"Craft Butchers' Pantry","offers":[{"title":"Default Title","offer_id":62477478756723,"sku":null,"price":52.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/3054\/4499\/files\/13a1054a-HOG-SOW-CASINGS-TRUE-52MM-PLUS-TUBED.jpg?v=1769255848"},{"product_id":"28-30mm-sheep-lamb-casings-a-quality-tubed","title":"28\/30mm Sheep\/Lamb Casings, A-Quality, Tubed","description":"\u003cspan style=\"font-size: 13px;\"\u003eThese are the largest natural sheep casings we carry, and are a comparable product to the 28-30mm hog casings even more so than the slightly smaller we also carry, but obviously not being pork based - which is important to some producers. A-Quality denotes no to very little holes throughout the casing, which is much desired for making emulsion style sausages. Our manufacturer is very, very good, and we have heard great feedback to our quality standards in providing no holes throughout.\u003c\/span\u003e\r\n\r\n\u003cspan style=\"font-size: 13px;\"\u003eSold by the hank = 100 yards.\u003c\/span\u003e\r\n\r\n\u003cspan style=\"font-size: 13px;\"\u003eStuffs 65#\/+.\u003c\/span\u003e","brand":"Craft Butchers' Pantry","offers":[{"title":"Default Title","offer_id":62477478723955,"sku":null,"price":59.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/3054\/4499\/files\/dc7fab1b-28-30-sheep-casing.jpg?v=1769255848"},{"product_id":"24-26mm-sheep-lamb-casings-a-quality-tubed-for-frankfurters-emulsions-etc","title":"24\/26mm Sheep\/Lamb Casings, A-Quality, Tubed (for Frankfurters, emulsions, etc)","description":"\u003cspan style=\"font-size: 13px;\"\u003eThese are natural sheep casings that are generally used by some for hot dogs, merquez, snack sticks...varies on user, but a touch bigger than the others used for the same products. A-Quality denotes no to very little holes throughout the casing, which is much desired for making emulsion style sausages. Our manufacturer is very, very good, and we have heard great feedback to our quality standards in providing no holes throughout.\u003c\/span\u003e\r\n\r\n\u003cspan style=\"font-size: 13px;\"\u003eSold by the hank = 100 yards.\u003c\/span\u003e\r\n\r\n\u003cspan style=\"font-size: 13px;\"\u003eStuffs 60#.\u003c\/span\u003e","brand":"Craft Butchers' Pantry","offers":[{"title":"Default Title","offer_id":62477478887795,"sku":null,"price":51.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/3054\/4499\/files\/b39f965d-24-26-sheep-casing.jpg?v=1769255849"},{"product_id":"sewn-hog-afterend-double-wall-4-5-x-24-genoa-style-5-ea","title":"Sewn Hog Afterend, Double Wall (4.5\" x 24\") - Genoa Style (5 ea.)","description":"\u003cp data-start=\"69\" data-end=\"452\"\u003eThese are \u003cstrong data-start=\"79\" data-end=\"123\"\u003eextra-large, sewn “afterend bag” casings\u003c\/strong\u003e made specifically for \u003cstrong data-start=\"146\" data-end=\"187\"\u003eGenoa-style, large-caliber dry salumi\u003c\/strong\u003e—the kind that look outrageous (in a good way) when sliced in a deli case. They’re among the \u003cstrong data-start=\"280\" data-end=\"312\"\u003elargest sewn natural casings\u003c\/strong\u003e we carry, with a \u003cstrong data-start=\"330\" data-end=\"384\"\u003estuffing diameter around 4.5\" (often a touch more)\u003c\/strong\u003e and a classic \u003cstrong data-start=\"399\" data-end=\"413\"\u003e24\" length\u003c\/strong\u003e. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-start=\"454\" data-end=\"502\"\u003eWhat “sewn afterend” + “double wall” means\u003c\/h3\u003e\n\u003cul data-start=\"503\" data-end=\"947\"\u003e\n\u003cli data-start=\"503\" data-end=\"685\"\u003e\n\u003cp data-start=\"505\" data-end=\"685\"\u003e\u003cstrong data-start=\"505\" data-end=\"534\"\u003eAfterend bag \/ Genoa bag:\u003c\/strong\u003e In the casing trade, “sewn afterend bags” are commonly associated with \u003cstrong data-start=\"606\" data-end=\"621\"\u003eGenoa-style\u003c\/strong\u003e large-caliber products. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"686\" data-end=\"947\"\u003e\n\u003cp data-start=\"688\" data-end=\"947\"\u003e\u003cstrong data-start=\"688\" data-end=\"711\"\u003eSewn + double wall:\u003c\/strong\u003e The casing is \u003cstrong data-start=\"726\" data-end=\"753\"\u003estitched and reinforced\u003c\/strong\u003e, giving you \u003cstrong data-start=\"766\" data-end=\"784\"\u003eadded strength\u003c\/strong\u003e and a more dependable run for big-diameter stuffing and long drying—exactly why “Genoa sack\/bag” style casings are valued. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"949\" data-end=\"967\"\u003eClassic uses\u003c\/h3\u003e\n\u003cp data-start=\"968\" data-end=\"1193\"\u003eBuilt for \u003cstrong data-start=\"978\" data-end=\"1007\"\u003elarge-format dried salumi\u003c\/strong\u003e—especially “Genoa-style” profiles where you want a thick, impressive slice and traditional natural-casing character. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003cbr data-start=\"1162\" data-end=\"1165\"\u003eCommon applications include:\u003c\/p\u003e\n\u003cul data-start=\"1194\" data-end=\"1351\"\u003e\n\u003cli data-start=\"1194\" data-end=\"1234\"\u003e\n\u003cp data-start=\"1196\" data-end=\"1234\"\u003e\u003cstrong data-start=\"1196\" data-end=\"1232\"\u003eGenoa salami \/ Genoa-style chubs\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1235\" data-end=\"1285\"\u003e\n\u003cp data-start=\"1237\" data-end=\"1285\"\u003e\u003cstrong data-start=\"1237\" data-end=\"1272\"\u003eLarge-caliber soppressata-style\u003c\/strong\u003e dry salami\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1286\" data-end=\"1351\"\u003e\n\u003cp data-start=\"1288\" data-end=\"1351\"\u003e\u003cstrong data-start=\"1288\" data-end=\"1312\"\u003eBig deli-case salumi\u003c\/strong\u003e where appearance and slice size matter\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1353\" data-end=\"1386\"\u003eWhy makers love this casing\u003c\/h3\u003e\n\u003cul data-start=\"1387\" data-end=\"1862\"\u003e\n\u003cli data-start=\"1387\" data-end=\"1542\"\u003e\n\u003cp data-start=\"1389\" data-end=\"1542\"\u003e\u003cstrong data-start=\"1389\" data-end=\"1430\"\u003eHuge diameter, gorgeous finished look\u003c\/strong\u003e — the final product “face” is dramatic and sells itself in a meat case. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1543\" data-end=\"1714\"\u003e\n\u003cp data-start=\"1545\" data-end=\"1714\"\u003e\u003cstrong data-start=\"1545\" data-end=\"1606\"\u003eMore forgiving than single-layer naturals at this caliber\u003c\/strong\u003e — the reinforced construction helps reduce blowouts and weak spots. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1715\" data-end=\"1862\"\u003e\n\u003cp data-start=\"1717\" data-end=\"1862\"\u003e\u003cstrong data-start=\"1717\" data-end=\"1740\"\u003eOld-world character\u003c\/strong\u003e — natural casing texture, smoke uptake, and that unmistakable traditional finish. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1864\" data-end=\"1909\"\u003eCapacity planning (real-world estimate)\u003c\/h3\u003e\n\u003cp data-start=\"1910\" data-end=\"2157\"\u003eAt a true \u003cstrong data-start=\"1920\" data-end=\"1950\"\u003e4.5\" diameter × 24\" length\u003c\/strong\u003e, most makers end up around \u003cstrong data-start=\"1978\" data-end=\"2009\"\u003e~12–14 lb of mix per casing\u003c\/strong\u003e depending on how firm you stuff and your formulation (fat content + air removal changes density). \u003cem data-start=\"2108\" data-end=\"2157\"\u003e(Estimate—natural products and technique vary.)\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3 data-start=\"2159\" data-end=\"2218\"\u003eHandling tips (to keep it clean and avoid heartbreak)\u003c\/h3\u003e\n\u003cul data-start=\"2219\" data-end=\"2534\"\u003e\n\u003cli data-start=\"2219\" data-end=\"2284\"\u003e\n\u003cp data-start=\"2221\" data-end=\"2284\"\u003e\u003cstrong data-start=\"2221\" data-end=\"2240\"\u003eSoak thoroughly\u003c\/strong\u003e until fully pliable, then \u003cstrong data-start=\"2267\" data-end=\"2281\"\u003eflush well\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2285\" data-end=\"2356\"\u003e\n\u003cp data-start=\"2287\" data-end=\"2356\"\u003e\u003cstrong data-start=\"2287\" data-end=\"2320\"\u003eStuff steadily, not violently\u003c\/strong\u003e—big casings reward calm pressure.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2357\" data-end=\"2441\"\u003e\n\u003cp data-start=\"2359\" data-end=\"2441\"\u003e\u003cstrong data-start=\"2359\" data-end=\"2368\"\u003ePrick\u003c\/strong\u003e to release trapped air pockets, especially before fermentation\/drying.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2442\" data-end=\"2534\"\u003e\n\u003cp data-start=\"2444\" data-end=\"2534\"\u003e\u003cstrong data-start=\"2444\" data-end=\"2463\"\u003eTie\/clip firmly\u003c\/strong\u003e and consider \u003cstrong data-start=\"2477\" data-end=\"2488\"\u003enetting\u003c\/strong\u003e if you want extra support during long drying.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2536\" data-end=\"2617\"\u003e\u003cstrong data-start=\"2536\" data-end=\"2550\"\u003ePack size:\u003c\/strong\u003e \u003cstrong data-start=\"2551\" data-end=\"2579\"\u003eSold in packs of 5 each.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Craft Butchers' Pantry","offers":[{"title":"Default Title","offer_id":62477478855027,"sku":null,"price":67.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/3054\/4499\/files\/SewnGenoaCasings.png?v=1769515308"},{"product_id":"32-35mm-hog-casings-whisker-free-pre-flushed-a-quality","title":"32-35mm Hog Casings, Whisker-Free, Pre-flushed, A-Quality - 300 Ft.","description":"Hog Casings for sausage making with a filled diameter between 32-35mm, about 1.25-1.35 inches. Sold by the hank, and packed fresh in salt. What is whisker free? Some lower quality casings have these long threads the come off the casing, and lead to an unpleasant texture and appearance in the final sausage. Our casings do not have these threads lining the casings.\r\n\r\nStuffing capacity:\r\n\r\n2.25 ft of casing = 1# of product\r\n\r\n1 hank = about 125# of products","brand":"Craft Butchers' Pantry","offers":[{"title":"Default Title","offer_id":62477478822259,"sku":null,"price":46.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/3054\/4499\/files\/ddf27247-32-35MM-HOG-CASINGS.jpg?v=1769255850"},{"product_id":"20-22mm-sheep-lamb-casings-a-b-quality-tubed","title":"20\/22mm Sheep\/Lamb Casings, A\/B Quality, Tubed","description":"These are the smallest sheep casings we carry, and are best used for snack sticks and small diameter products. A\/B Quality denotes that there will be few holes, and it intended for meat pastes with some texture to them. You can stuff emulsion based meat pastes into these casings, but you will run risk of some of the smooth paste leaking through the holes...potentially. They are best used for slightly coarser pastes...rule of thumb.\r\n\r\nSold in 1 hank = 100 yards.","brand":"Craft Butchers' Pantry","offers":[{"title":"Default Title","offer_id":62477479149939,"sku":null,"price":39.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/3054\/4499\/files\/2f5c45cb-18-21-Sheep-casing.jpg?v=1769255850"},{"product_id":"sewn-hog-after-end-double-wall-3-25-x-14-length-5-ea","title":"Sewn Hog After-End, Double-Wall (3.25\" x 14\" length) - 5 ea.","description":"\u003cspan style=\"font-size: 15px;\"\u003eThis is a custom made sewn hog after-end casing with a diameter of about 3.25 inches and a length of 14 inches. The uniqueness of this casing is that it is double walled, and when filled it fills straight. This provides uniformity, and aids in the facilitation of even drying. When stuffed it fits approximately 3.5# of product.\u003c\/span\u003e\r\n\r\n\u003cspan style=\"font-size: 15px;\"\u003eThese casings are sold in bags containing 5 pieces.\u003c\/span\u003e","brand":"Craft Butchers' Pantry","offers":[{"title":"Default Title","offer_id":62477479117171,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/3054\/4499\/files\/4a2f9baf-SEWN-HOG-AFTER-END-3x14.jpg?v=1769255849"},{"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":"26-28mm-sheep-lamb-casings-a-quality-tubed","title":"26\/28mm Sheep-Lamb Casings, A-Quality, Tubed","description":"\u003cspan style=\"font-size: 13px;\"\u003eThese are natural sheep casings that are larger than the standards used, and are a comparable product to the 28-30mm hog casings, but obviously not being pork based - which is important to some producers. A-Quality denotes no to very little holes throughout the casing, which is much desired for making emulsion style sausages. Our manufacturer is very, very good, and we have heard great feedback to our quality standards in providing no holes throughout.\u003c\/span\u003e\r\n\r\n\u003cspan style=\"font-size: 13px;\"\u003eSold by the hank = 100 yards.\u003c\/span\u003e\r\n\r\n\u003cspan style=\"font-size: 13px;\"\u003eStuffs 65#.\u003c\/span\u003e","brand":"Craft Butchers' Pantry","offers":[{"title":"Default Title","offer_id":62477479018867,"sku":null,"price":57.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/3054\/4499\/files\/b9cf7185-26-28-sheep-casing.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":"hog-stomachs-tied-large","title":"Hog Stomachs, Tied, Large","description":"\u003cp data-start=\"88\" data-end=\"413\"\u003eA \u003cstrong data-start=\"90\" data-end=\"105\"\u003ehog stomach\u003c\/strong\u003e is one of the original “old-world” vessels for meatcraft: a \u003cstrong data-start=\"166\" data-end=\"191\"\u003elarge, natural casing\u003c\/strong\u003e with serious capacity, remarkable stretch, and a rustic, traditional finish you simply can’t fake with modern casings. Ours are \u003cstrong data-start=\"320\" data-end=\"358\"\u003ecleaned and pre-tied at two points\u003c\/strong\u003e, so they’re \u003cstrong data-start=\"371\" data-end=\"393\"\u003eready for stuffing\u003c\/strong\u003e with minimal setup.\u003c\/p\u003e\n\u003cp data-start=\"415\" data-end=\"625\"\u003eThese casings \u003cstrong data-start=\"429\" data-end=\"453\"\u003eexpand significantly\u003c\/strong\u003e and are essential for a handful of iconic regional products—especially where the finished item is meant to be \u003cstrong data-start=\"564\" data-end=\"599\"\u003eboiled, poached, or slow-cooked\u003c\/strong\u003e as a single, hearty mass.\u003c\/p\u003e\n\u003ch3 data-start=\"627\" data-end=\"643\"\u003eWhat it is\u003c\/h3\u003e\n\u003cul data-start=\"644\" data-end=\"791\"\u003e\n\u003cli data-start=\"644\" data-end=\"685\"\u003e\n\u003cp data-start=\"646\" data-end=\"685\"\u003e\u003cstrong data-start=\"646\" data-end=\"667\"\u003eWhole hog stomach\u003c\/strong\u003e, natural casing\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"686\" data-end=\"747\"\u003e\n\u003cp data-start=\"688\" data-end=\"747\"\u003e\u003cstrong data-start=\"688\" data-end=\"714\"\u003ePre-tied at two points\u003c\/strong\u003e for easier filling and closing\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"748\" data-end=\"791\"\u003e\n\u003cp data-start=\"750\" data-end=\"791\"\u003e\u003cstrong data-start=\"750\" data-end=\"772\"\u003eSold individually:\u003c\/strong\u003e \u003cstrong data-start=\"773\" data-end=\"791\"\u003e1 each per bag\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"793\" data-end=\"863\"\u003eClassic uses in charcuterie (traditional worldwide applications)\u003c\/h3\u003e\n\u003cp data-start=\"864\" data-end=\"992\"\u003eHog stomachs show up anywhere people historically needed a big, tough, edible “container” for seasoned meats, grains, and offal:\u003c\/p\u003e\n\u003cul data-start=\"994\" data-end=\"1754\"\u003e\n\u003cli data-start=\"994\" data-end=\"1217\"\u003e\n\u003cp data-start=\"996\" data-end=\"1217\"\u003e\u003cstrong data-start=\"996\" data-end=\"1076\"\u003eHog Maw \/ Stuffed Stomach (Pennsylvania Dutch \u0026amp; Central European traditions)\u003c\/strong\u003e\u003cbr data-start=\"1076\" data-end=\"1079\"\u003eOften filled with seasoned pork trimmings (sometimes sausage mix), potatoes, onions, and spices; then baked or simmered until sliceable.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1219\" data-end=\"1525\"\u003e\n\u003cp data-start=\"1221\" data-end=\"1525\"\u003e\u003cstrong data-start=\"1221\" data-end=\"1281\"\u003eHaggis-style preparations (culturally adjacent use-case)\u003c\/strong\u003e\u003cbr data-start=\"1281\" data-end=\"1284\"\u003eClassic haggis is traditionally made in a sheep stomach, but the \u003cem data-start=\"1351\" data-end=\"1374\"\u003esame style of product\u003c\/em\u003e—a savory, spiced pudding of meats\/offal and grains—can be produced in larger formats using hog stomach depending on your batch size and desired yield.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1527\" data-end=\"1754\"\u003e\n\u003cp data-start=\"1529\" data-end=\"1754\"\u003e\u003cstrong data-start=\"1529\" data-end=\"1599\"\u003eLarge-format specialty “puddings” and rustic cured\/cooked sausages\u003c\/strong\u003e\u003cbr data-start=\"1599\" data-end=\"1602\"\u003eThink of this as the casing for when you want a \u003cstrong data-start=\"1652\" data-end=\"1672\"\u003esingle big piece\u003c\/strong\u003e rather than links: dense, sliceable, dramatic on a board, and deeply traditional.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1756\" data-end=\"1808\"\u003eWhy use a hog stomach instead of other casings\u003c\/h3\u003e\n\u003cul data-start=\"1809\" data-end=\"2045\"\u003e\n\u003cli data-start=\"1809\" data-end=\"1873\"\u003e\n\u003cp data-start=\"1811\" data-end=\"1873\"\u003e\u003cstrong data-start=\"1811\" data-end=\"1838\"\u003eHuge capacity + stretch\u003c\/strong\u003e: handles big batches in one fill\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1874\" data-end=\"1958\"\u003e\n\u003cp data-start=\"1876\" data-end=\"1958\"\u003e\u003cstrong data-start=\"1876\" data-end=\"1904\"\u003eRustic, authentic finish\u003c\/strong\u003e: looks and eats like the real thing (because it is)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1959\" data-end=\"2045\"\u003e\n\u003cp data-start=\"1961\" data-end=\"2045\"\u003e\u003cstrong data-start=\"1961\" data-end=\"1994\"\u003eExcellent for cooked products\u003c\/strong\u003e: designed by nature to hold up to long, moist heat\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"2047\" data-end=\"2096\"\u003eHandling notes (this is a specialty casing)\u003c\/h3\u003e\n\u003cp data-start=\"2097\" data-end=\"2152\"\u003eHog stomachs are tough, but they still deserve respect:\u003c\/p\u003e\n\u003cul data-start=\"2153\" data-end=\"2564\"\u003e\n\u003cli data-start=\"2153\" data-end=\"2239\"\u003e\n\u003cp data-start=\"2155\" data-end=\"2239\"\u003e\u003cstrong data-start=\"2155\" data-end=\"2178\"\u003eSoak and flush well\u003c\/strong\u003e before use (remove excess salt and fully open the cavity).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2240\" data-end=\"2333\"\u003e\n\u003cp data-start=\"2242\" data-end=\"2333\"\u003e\u003cstrong data-start=\"2242\" data-end=\"2275\"\u003eStuff steadily, not violently\u003c\/strong\u003e—let the casing expand naturally rather than forcing it.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2334\" data-end=\"2456\"\u003e\n\u003cp data-start=\"2336\" data-end=\"2456\"\u003e\u003cstrong data-start=\"2336\" data-end=\"2352\"\u003eTie securely\u003c\/strong\u003e and leave a little headspace if your formula contains grains\/rice\/oats that may swell during cooking.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2457\" data-end=\"2564\"\u003e\n\u003cp data-start=\"2459\" data-end=\"2564\"\u003eFor cooked products, \u003cstrong data-start=\"2480\" data-end=\"2509\"\u003egentle poaching\/simmering\u003c\/strong\u003e beats a rolling boil, which can stress seams and ties.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"2566\" data-end=\"2590\"\u003ePrep (quick guide)\u003c\/h3\u003e\n\u003col data-start=\"2591\" data-end=\"2771\"\u003e\n\u003cli data-start=\"2591\" data-end=\"2636\"\u003e\n\u003cp data-start=\"2594\" data-end=\"2636\"\u003eRinse thoroughly to remove surface salt.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2637\" data-end=\"2675\"\u003e\n\u003cp data-start=\"2640\" data-end=\"2675\"\u003eSoak in cool water until pliable.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2676\" data-end=\"2705\"\u003e\n\u003cp data-start=\"2679\" data-end=\"2705\"\u003eFlush the interior well.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2706\" data-end=\"2771\"\u003e\n\u003cp data-start=\"2709\" data-end=\"2771\"\u003eStuff, distribute filling evenly, and tighten\/retie as needed.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-start=\"2773\" data-end=\"2967\"\u003eWe’re excited to keep a small stock of these because they unlock a whole category of \u003cstrong data-start=\"2858\" data-end=\"2882\"\u003eheritage charcuterie\u003c\/strong\u003e—from classic “hog maw” style specialties to large-format savory puddings and beyond.\u003c\/p\u003e","brand":"Craft Butchers' Pantry","offers":[{"title":"Default Title","offer_id":62477479248243,"sku":null,"price":5.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/3054\/4499\/files\/HogStomach.png?v=1769513723"},{"product_id":"hog-middle-caps-orba-5-ea","title":"Hog Middle End Caps (Orba) — Traditional Large-Format Casing (5 ea\/bg)","description":"\u003cp data-start=\"77\" data-end=\"405\"\u003eThe \u003cstrong data-start=\"81\" data-end=\"103\"\u003ehog middle end cap\u003c\/strong\u003e—often called \u003cstrong data-start=\"117\" data-end=\"127\"\u003e“Orba”\u003c\/strong\u003e in Italian-style salumi making—is a prized specialty casing used for \u003cstrong data-start=\"197\" data-end=\"234\"\u003elarge, rustic, showpiece products\u003c\/strong\u003e. It creates a distinctive “pillow” or rounded form that looks unmistakably traditional on the table, whether you’re pressing a cured salume or filling a spreadable style.\u003c\/p\u003e\n\u003cp data-start=\"407\" data-end=\"585\"\u003eOrba is especially loved for Southern Italian traditions, where the casing itself is part of the finished product’s identity: irregular, handmade, and unapologetically old-world.\u003c\/p\u003e\n\u003ch3 data-start=\"587\" data-end=\"635\"\u003eClassic uses (Italian traditions + beyond)\u003c\/h3\u003e\n\u003cul data-start=\"636\" data-end=\"965\"\u003e\n\u003cli data-start=\"636\" data-end=\"727\"\u003e\n\u003cp data-start=\"638\" data-end=\"727\"\u003e\u003cstrong data-start=\"638\" data-end=\"656\"\u003e’Nduja in Orba\u003c\/strong\u003e — a classic application where the casing becomes the signature shape\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"728\" data-end=\"843\"\u003e\n\u003cp data-start=\"730\" data-end=\"843\"\u003e\u003cstrong data-start=\"730\" data-end=\"763\"\u003ePressed Soppressata Calabrese\u003c\/strong\u003e — Orba can be filled and then pressed to create the iconic, flattened profile\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"844\" data-end=\"965\"\u003e\n\u003cp data-start=\"846\" data-end=\"965\"\u003e\u003cstrong data-start=\"846\" data-end=\"895\"\u003eOther large-format salumi and specialty chubs\u003c\/strong\u003e where you want a unique presentation and substantial weight per piece\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"967\" data-end=\"1115\"\u003e\u003cem data-start=\"967\" data-end=\"1115\"\u003e(In the reference photo: the left shows a pressed Soppressata Calabrese; the right shows ’Nduja in Orba—same casing, two very different outcomes.)\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3 data-start=\"1117\" data-end=\"1152\"\u003eSize + yield (what to expect)\u003c\/h3\u003e\n\u003cp data-start=\"1153\" data-end=\"1259\"\u003eBecause this is a natural product, dimensions and capacity vary from piece to piece. As a practical range:\u003c\/p\u003e\n\u003cul data-start=\"1261\" data-end=\"1419\"\u003e\n\u003cli data-start=\"1261\" data-end=\"1337\"\u003e\n\u003cp data-start=\"1263\" data-end=\"1337\"\u003e\u003cstrong data-start=\"1263\" data-end=\"1281\"\u003eFilled weight:\u003c\/strong\u003e typically \u003cstrong data-start=\"1292\" data-end=\"1314\"\u003e~5–12 lb per piece\u003c\/strong\u003e \u003cem data-start=\"1315\" data-end=\"1335\"\u003e(sometimes larger)\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1338\" data-end=\"1419\"\u003e\n\u003cp data-start=\"1340\" data-end=\"1419\"\u003e\u003cstrong data-start=\"1340\" data-end=\"1363\"\u003eApprox. dimensions:\u003c\/strong\u003e \u003cstrong data-start=\"1364\" data-end=\"1384\"\u003e~2.75\" × 4\" × 7\"\u003c\/strong\u003e \u003cem data-start=\"1385\" data-end=\"1419\"\u003e(varies; some pieces run bigger)\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1421\" data-end=\"1447\"\u003eWhy makers love Orba\u003c\/h3\u003e\n\u003cul data-start=\"1448\" data-end=\"1694\"\u003e\n\u003cli data-start=\"1448\" data-end=\"1516\"\u003e\n\u003cp data-start=\"1450\" data-end=\"1516\"\u003e\u003cstrong data-start=\"1450\" data-end=\"1470\"\u003eSignature shape:\u003c\/strong\u003e instantly communicates “traditional salumi”\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1517\" data-end=\"1610\"\u003e\n\u003cp data-start=\"1519\" data-end=\"1610\"\u003e\u003cstrong data-start=\"1519\" data-end=\"1535\"\u003eVersatility:\u003c\/strong\u003e works for both \u003cstrong data-start=\"1551\" data-end=\"1570\"\u003efirm, sliceable\u003c\/strong\u003e styles and \u003cstrong data-start=\"1582\" data-end=\"1601\"\u003esoft\/spreadable\u003c\/strong\u003e styles\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1611\" data-end=\"1694\"\u003e\n\u003cp data-start=\"1613\" data-end=\"1694\"\u003e\u003cstrong data-start=\"1613\" data-end=\"1637\"\u003eRustic authenticity:\u003c\/strong\u003e no two pieces are exactly the same, and that’s the point\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1696\" data-end=\"1716\"\u003eHandling notes\u003c\/h3\u003e\n\u003cp data-start=\"1717\" data-end=\"1799\"\u003eOrba\/end caps are specialty casings—strong, but they still require a careful hand:\u003c\/p\u003e\n\u003cul data-start=\"1800\" data-end=\"1977\"\u003e\n\u003cli data-start=\"1800\" data-end=\"1860\"\u003e\n\u003cp data-start=\"1802\" data-end=\"1860\"\u003eRinse\/soak thoroughly and \u003cstrong data-start=\"1828\" data-end=\"1842\"\u003eflush well\u003c\/strong\u003e before stuffing\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1861\" data-end=\"1910\"\u003e\n\u003cp data-start=\"1863\" data-end=\"1910\"\u003e\u003cstrong data-start=\"1863\" data-end=\"1881\"\u003eStuff steadily\u003c\/strong\u003e (avoid over-tight packing)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1911\" data-end=\"1977\"\u003e\n\u003cp data-start=\"1913\" data-end=\"1977\"\u003eTie\/secure firmly and manage air pockets for the cleanest finish\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1979\" data-end=\"1994\"\u003ePack size\u003c\/h3\u003e\n\u003cul data-start=\"1995\" data-end=\"2025\"\u003e\n\u003cli data-start=\"1995\" data-end=\"2025\"\u003e\n\u003cp data-start=\"1997\" data-end=\"2025\"\u003e\u003cstrong data-start=\"1997\" data-end=\"2025\"\u003eSold in bags of 5 pieces\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Craft Butchers' Pantry","offers":[{"title":"Default Title","offer_id":62477479313779,"sku":null,"price":15.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/3054\/4499\/files\/HogMiddleCap.png?v=1769515019"},{"product_id":"35-38mm-hog-casings-whisker-free-pre-flushed-a-quality","title":"35-38mm Hog Casings, Whisker-Free, Preflushed, A-Quality - 300 Ft","description":"Hog Casings for sausage making with a filled diameter between 35-38mm, about 1.5 inches or more. Sold by the hank, and packed fresh in salt. What is whisker free? Some lower quality casings have these long threads the come off the casing, and lead to an unpleasant texture and appearance in the final sausage. Our casings do not have these threads lining the casings. I little bit larger than your standard 32-35mm casing, and great for Brats and Knockwursts.\r\n\r\nSold by the hank (100 yards = 300 ft.) preflushed in bags.\r\n\r\nStuffing capacity:\r\n\r\n2.25 ft of casing = 1# of product\r\n\r\n1 hank = about 125# of products","brand":"Craft Butchers' Pantry","offers":[{"title":"Default Title","offer_id":62477479346547,"sku":null,"price":42.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/3054\/4499\/files\/0f53b72b-35-38MM-HOG-CASINGS.jpg?v=1769255850"},{"product_id":"beef-middles-50-55mm-size-18m60ft-bundle-perfect-for-all-salami","title":"Beef Middles, 50\/55mm Size, Preflushed, 18m Bundle (59 ft)","description":"\u003cp\u003eThese are the \u003cstrong\u003ebeef middles\u003c\/strong\u003e we currently stock, sized at \u003cstrong\u003e50\/55 mm\u003c\/strong\u003e in diameter. They come packed in \u003cstrong\u003ehanks (bundles) measuring 18 meters \/ 60 feet\u003c\/strong\u003e each and are \u003cstrong\u003esold individually by the 18 m (60 ft) bundle\u003c\/strong\u003e, exactly as shown.\u003c\/p\u003e","brand":"Craft Butchers' Pantry","offers":[{"title":"Default Title","offer_id":62477481804147,"sku":null,"price":22.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/3054\/4499\/files\/50-55mmBM_e755aed4-f594-4414-aa48-3a41f672b04a.png?v=1769439621"},{"product_id":"beef-middles-60-65mm-size-18m60ft-hank","title":"Beef Middles, 60\/65mm Size, Preflushed, 18m Bundle (59 ft)","description":"These are Beef Middles we currently stock. They have a diameter of 60\/65mm, and come in hanks\/bundles of 18 meters (60ft).\r\n\r\nSold as seen in 18m (60ft) bundles.","brand":"Craft Butchers' Pantry","offers":[{"title":"Default Title","offer_id":62477481509235,"sku":null,"price":34.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/3054\/4499\/files\/27e95cff-BEEF-MIDDLES-45-50.jpg?v=1769255855"},{"product_id":"38-42mm-hog-casings-tubed-1-hank","title":"38\/42mm Hog Casings, Tubed - 300 Ft.","description":"\u003cp data-start=\"305\" data-end=\"570\"\u003eOur \u003cstrong data-start=\"309\" data-end=\"340\"\u003e38\/42mm natural hog casings\u003c\/strong\u003e are a classic choice for makers who want a \u003cstrong data-start=\"384\" data-end=\"410\"\u003ebigger, hearty sausage\u003c\/strong\u003e with that unmistakable natural “snap.” These casings are \u003cstrong data-start=\"468\" data-end=\"492\"\u003epacked fresh in salt\u003c\/strong\u003e for preservation and long shelf life, then rinsed and soaked before stuffing.\u003c\/p\u003e\n\u003ch3 data-start=\"572\" data-end=\"612\"\u003eSize + what “38\/42mm” really means\u003c\/h3\u003e\n\u003cul data-start=\"613\" data-end=\"876\"\u003e\n\u003cli data-start=\"613\" data-end=\"691\"\u003e\n\u003cp data-start=\"615\" data-end=\"691\"\u003e\u003cstrong data-start=\"615\" data-end=\"626\"\u003e38\/42mm\u003c\/strong\u003e refers to the \u003cem data-start=\"641\" data-end=\"674\"\u003estuffed (filled) diameter range\u003c\/em\u003e of the casing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"692\" data-end=\"876\"\u003e\n\u003cp data-start=\"694\" data-end=\"876\"\u003eThis size is commonly used for \u003cstrong data-start=\"725\" data-end=\"805\"\u003elarge Italian sausage, kielbasa-style links, and other robust fresh sausages\u003c\/strong\u003e, especially when you want a thicker bite and a more substantial slice.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"878\" data-end=\"894\"\u003ePack style\u003c\/h3\u003e\n\u003cul data-start=\"895\" data-end=\"1056\"\u003e\n\u003cli data-start=\"895\" data-end=\"919\"\u003e\n\u003cp data-start=\"897\" data-end=\"919\"\u003e\u003cstrong data-start=\"897\" data-end=\"917\"\u003eSold by the hank\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"920\" data-end=\"1056\"\u003e\n\u003cp data-start=\"922\" data-end=\"1056\"\u003e\u003cstrong data-start=\"922\" data-end=\"953\"\u003eSalt-packed (fresh in salt)\u003c\/strong\u003e — traditional industry method to keep natural casings stable and high quality during storage\/shipping.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1058\" data-end=\"1108\"\u003eStuffing capacity (practical yield guidance)\u003c\/h3\u003e\n\u003cp data-start=\"1109\" data-end=\"1193\"\u003eNatural casings vary, but here’s a solid working conversion for production planning:\u003c\/p\u003e\n\u003cul data-start=\"1195\" data-end=\"1452\"\u003e\n\u003cli data-start=\"1195\" data-end=\"1282\"\u003e\n\u003cp data-start=\"1197\" data-end=\"1282\"\u003e\u003cstrong data-start=\"1197\" data-end=\"1246\"\u003eApprox. 2.25 ft of casing per 1 lb of sausage\u003c\/strong\u003e (at normal fill and link spacing)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1283\" data-end=\"1452\"\u003e\n\u003cp data-start=\"1285\" data-end=\"1452\"\u003e\u003cstrong data-start=\"1285\" data-end=\"1337\"\u003e1 hank yields roughly 150 lb of finished product\u003c\/strong\u003e \u003cem data-start=\"1338\" data-end=\"1452\"\u003e(estimate; yield varies with linking length, stuffing pressure, and how much casing is trimmed off during setup)\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1454\" data-end=\"1483\"\u003eWhy natural hog casings\u003c\/h3\u003e\n\u003cul data-start=\"1484\" data-end=\"1660\"\u003e\n\u003cli data-start=\"1484\" data-end=\"1533\"\u003e\n\u003cp data-start=\"1486\" data-end=\"1533\"\u003e\u003cstrong data-start=\"1486\" data-end=\"1510\"\u003eBest “snap” and bite\u003c\/strong\u003e compared to collagen\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1534\" data-end=\"1598\"\u003e\n\u003cp data-start=\"1536\" data-end=\"1598\"\u003e\u003cstrong data-start=\"1536\" data-end=\"1550\"\u003eBreathable\u003c\/strong\u003e casing for great texture and cook performance\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1599\" data-end=\"1660\"\u003e\n\u003cp data-start=\"1601\" data-end=\"1660\"\u003e\u003cstrong data-start=\"1601\" data-end=\"1628\"\u003eTraditional look + feel\u003c\/strong\u003e—perfect for artisan-style links\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1662\" data-end=\"1705\"\u003eBasic prep (quick, customer-friendly)\u003c\/h3\u003e\n\u003col data-start=\"1706\" data-end=\"1923\"\u003e\n\u003cli data-start=\"1706\" data-end=\"1745\"\u003e\n\u003cp data-start=\"1709\" data-end=\"1745\"\u003e\u003cstrong data-start=\"1709\" data-end=\"1731\"\u003eRinse off the salt\u003c\/strong\u003e thoroughly.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1746\" data-end=\"1801\"\u003e\n\u003cp data-start=\"1749\" data-end=\"1801\"\u003e\u003cstrong data-start=\"1749\" data-end=\"1771\"\u003eSoak in cool water\u003c\/strong\u003e until softened and pliable.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1802\" data-end=\"1886\"\u003e\n\u003cp data-start=\"1805\" data-end=\"1886\"\u003e\u003cstrong data-start=\"1805\" data-end=\"1839\"\u003eFlush water through the casing\u003c\/strong\u003e to open it up and remove excess salt inside.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1887\" data-end=\"1923\"\u003e\n\u003cp data-start=\"1890\" data-end=\"1923\"\u003eStuff, link, and twist as normal.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Craft Butchers' Pantry","offers":[{"title":"Default Title","offer_id":62477482262899,"sku":null,"price":42.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/3054\/4499\/files\/Hog38-42.png?v=1769512029"},{"product_id":"32-35mm-hog-casings-whisker-free-tubed-a-quality","title":"32\/35mm Hog Casings, Whisker-Free, Tubed, A-Quality - 300 Ft.","description":"\u003cp data-start=\"183\" data-end=\"502\"\u003eOur \u003cstrong data-start=\"187\" data-end=\"218\"\u003e32\/35mm natural hog casings\u003c\/strong\u003e are the go-to “everyday” size for making \u003cstrong data-start=\"260\" data-end=\"285\"\u003eclassic sausage links\u003c\/strong\u003e with a traditional look, great tenderness, and that signature natural \u003cstrong data-start=\"356\" data-end=\"364\"\u003esnap\u003c\/strong\u003e. These casings are \u003cstrong data-start=\"384\" data-end=\"408\"\u003epacked fresh in salt\u003c\/strong\u003e (the standard method for preserving natural casings), then rinsed and soaked before stuffing.\u003c\/p\u003e\n\u003ch3 data-start=\"504\" data-end=\"537\"\u003eSize + what “32\/35mm” means\u003c\/h3\u003e\n\u003cul data-start=\"538\" data-end=\"812\"\u003e\n\u003cli data-start=\"538\" data-end=\"616\"\u003e\n\u003cp data-start=\"540\" data-end=\"616\"\u003e\u003cstrong data-start=\"540\" data-end=\"551\"\u003e32\/35mm\u003c\/strong\u003e refers to the \u003cem data-start=\"566\" data-end=\"599\"\u003estuffed (filled) diameter range\u003c\/em\u003e of the casing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"617\" data-end=\"812\"\u003e\n\u003cp data-start=\"619\" data-end=\"812\"\u003eThis is one of the most popular sizes for \u003cstrong data-start=\"661\" data-end=\"759\"\u003eItalian sausage, bratwurst-style links, Polish-style fresh sausages, and general-purpose links\u003c\/strong\u003e—big enough to feel substantial, but not “oversized.”\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"814\" data-end=\"830\"\u003ePack style\u003c\/h3\u003e\n\u003cul data-start=\"831\" data-end=\"957\"\u003e\n\u003cli data-start=\"831\" data-end=\"855\"\u003e\n\u003cp data-start=\"833\" data-end=\"855\"\u003e\u003cstrong data-start=\"833\" data-end=\"853\"\u003eSold by the hank\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"856\" data-end=\"957\"\u003e\n\u003cp data-start=\"858\" data-end=\"957\"\u003e\u003cstrong data-start=\"858\" data-end=\"889\"\u003eSalt-packed (fresh in salt)\u003c\/strong\u003e for stability, quality, and shelf life during storage and shipping.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"959\" data-end=\"1003\"\u003eStuffing capacity (planning estimates)\u003c\/h3\u003e\n\u003cp data-start=\"1004\" data-end=\"1107\"\u003eNatural casings vary, but these are reliable production estimates for normal stuffing and link spacing:\u003c\/p\u003e\n\u003cul data-start=\"1109\" data-end=\"1312\"\u003e\n\u003cli data-start=\"1109\" data-end=\"1161\"\u003e\n\u003cp data-start=\"1111\" data-end=\"1161\"\u003e\u003cstrong data-start=\"1111\" data-end=\"1159\"\u003eApprox. 3.0 ft of casing per 1 lb of sausage\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1162\" data-end=\"1312\"\u003e\n\u003cp data-start=\"1164\" data-end=\"1312\"\u003e\u003cstrong data-start=\"1164\" data-end=\"1220\"\u003e1 hank yields roughly 100–120 lb of finished product\u003c\/strong\u003e \u003cem data-start=\"1221\" data-end=\"1312\"\u003e(estimate; yield varies based on link length, stuffing pressure, and trimming\/setup loss)\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1314\" data-end=\"1343\"\u003eWhy natural hog casings\u003c\/h3\u003e\n\u003cul data-start=\"1344\" data-end=\"1540\"\u003e\n\u003cli data-start=\"1344\" data-end=\"1395\"\u003e\n\u003cp data-start=\"1346\" data-end=\"1395\"\u003e\u003cstrong data-start=\"1346\" data-end=\"1372\"\u003eSuperior bite and snap\u003c\/strong\u003e compared to collagen\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1396\" data-end=\"1464\"\u003e\n\u003cp data-start=\"1398\" data-end=\"1464\"\u003e\u003cstrong data-start=\"1398\" data-end=\"1412\"\u003eBreathable\u003c\/strong\u003e casing for excellent cook performance and texture\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1465\" data-end=\"1540\"\u003e\n\u003cp data-start=\"1467\" data-end=\"1540\"\u003e\u003cstrong data-start=\"1467\" data-end=\"1493\"\u003eTraditional appearance\u003c\/strong\u003e—the standard for authentic fresh sausage links\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1542\" data-end=\"1572\"\u003eBasic prep (quick guide)\u003c\/h3\u003e\n\u003col data-start=\"1573\" data-end=\"1778\"\u003e\n\u003cli data-start=\"1573\" data-end=\"1616\"\u003e\n\u003cp data-start=\"1576\" data-end=\"1616\"\u003e\u003cstrong data-start=\"1576\" data-end=\"1602\"\u003eRinse off surface salt\u003c\/strong\u003e thoroughly.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1617\" data-end=\"1669\"\u003e\n\u003cp data-start=\"1620\" data-end=\"1669\"\u003e\u003cstrong data-start=\"1620\" data-end=\"1642\"\u003eSoak in cool water\u003c\/strong\u003e until soft and stretchy.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1670\" data-end=\"1751\"\u003e\n\u003cp data-start=\"1673\" data-end=\"1751\"\u003e\u003cstrong data-start=\"1673\" data-end=\"1707\"\u003eFlush water through the casing\u003c\/strong\u003e to open it and remove excess salt inside.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1752\" data-end=\"1778\"\u003e\n\u003cp data-start=\"1755\" data-end=\"1778\"\u003eStuff, link, and twist.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Craft Butchers' Pantry","offers":[{"title":"Default Title","offer_id":62477482230131,"sku":null,"price":46.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/3054\/4499\/files\/Hog_32-35.png?v=1769511872"},{"product_id":"29-32mm-hog-casings-salted-bagged-no-tubes-whisker-free","title":"29\/32mm Hog Casings, Salted \u0026 Bagged - No Tubes, Whisker-Free - 300 Ft.","description":"\u003carticle class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-WEB:7cafad5a-217c-4a6c-9edb-5a77c5d08b25-4\" data-testid=\"conversation-turn-10\" data-scroll-anchor=\"false\" data-turn=\"assistant\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto [--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=\"df535b01-54d4-400a-a50a-f938541e395e\" 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=\"81\" data-end=\"380\"\u003eOur \u003cstrong data-start=\"85\" data-end=\"116\"\u003e29\/32mm natural hog casings\u003c\/strong\u003e are a true small-diameter hog casing option for makers who want a \u003cstrong data-start=\"183\" data-end=\"211\"\u003eclean, pork-based casing\u003c\/strong\u003e without stepping down into sheep casings. These are \u003cstrong data-start=\"264\" data-end=\"280\"\u003ewhisker-free\u003c\/strong\u003e (surface frills removed for a smoother finish), and they are packed \u003cstrong data-start=\"349\" data-end=\"379\"\u003esalted \u0026amp; bagged — no tubes\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch3 data-start=\"382\" data-end=\"415\"\u003eSize + what “29\/32mm” means\u003c\/h3\u003e\n\u003cul data-start=\"416\" data-end=\"611\"\u003e\n\u003cli data-start=\"416\" data-end=\"494\"\u003e\n\u003cp data-start=\"418\" data-end=\"494\"\u003e\u003cstrong data-start=\"418\" data-end=\"429\"\u003e29\/32mm\u003c\/strong\u003e refers to the \u003cem data-start=\"444\" data-end=\"477\"\u003estuffed (filled) diameter range\u003c\/em\u003e of the casing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"495\" data-end=\"611\"\u003e\n\u003cp data-start=\"497\" data-end=\"611\"\u003eFilled diameter typically lands around \u003cstrong data-start=\"536\" data-end=\"556\"\u003e~1.1–1.25 inches\u003c\/strong\u003e, depending on stuffing pressure and natural variation.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"613\" data-end=\"658\"\u003eWhisker-free (what that actually means)\u003c\/h3\u003e\n\u003cp data-start=\"659\" data-end=\"878\"\u003e“\u003cstrong data-start=\"660\" data-end=\"676\"\u003eWhisker-free\u003c\/strong\u003e” means the small exterior frills\/“whiskers” have been \u003cstrong data-start=\"731\" data-end=\"742\"\u003eremoved\u003c\/strong\u003e during processing. The result is a \u003cstrong data-start=\"778\" data-end=\"802\"\u003ecleaner-looking link\u003c\/strong\u003e and often easier linking and handling—especially when presentation matters.\u003c\/p\u003e\n\u003ch3 data-start=\"880\" data-end=\"906\"\u003ePack style (as sold)\u003c\/h3\u003e\n\u003cul data-start=\"907\" data-end=\"1031\"\u003e\n\u003cli data-start=\"907\" data-end=\"941\"\u003e\n\u003cp data-start=\"909\" data-end=\"941\"\u003e\u003cstrong data-start=\"909\" data-end=\"939\"\u003eSalted \u0026amp; bagged — NO tubes\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"942\" data-end=\"964\"\u003e\n\u003cp data-start=\"944\" data-end=\"964\"\u003e\u003cstrong data-start=\"944\" data-end=\"962\"\u003e1 hank per bag\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"965\" data-end=\"1031\"\u003e\n\u003cp data-start=\"967\" data-end=\"1031\"\u003e\u003cstrong data-start=\"967\" data-end=\"994\"\u003eVacuum sealed with salt\u003c\/strong\u003e for preservation and shelf stability\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1033\" data-end=\"1050\"\u003eCommon uses\u003c\/h3\u003e\n\u003cp data-start=\"1051\" data-end=\"1199\"\u003eThis size is commonly used for \u003cstrong data-start=\"1082\" data-end=\"1117\"\u003esmaller diameter fresh sausages\u003c\/strong\u003e where a \u003cstrong data-start=\"1126\" data-end=\"1149\"\u003enatural pork casing\u003c\/strong\u003e is preferred over collagen or sheep. Great for:\u003c\/p\u003e\n\u003cul data-start=\"1200\" data-end=\"1335\"\u003e\n\u003cli data-start=\"1200\" data-end=\"1231\"\u003e\n\u003cp data-start=\"1202\" data-end=\"1231\"\u003eslimmer Italian-style links\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1232\" data-end=\"1265\"\u003e\n\u003cp data-start=\"1234\" data-end=\"1265\"\u003esmaller bratwurst-style links\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1266\" data-end=\"1335\"\u003e\n\u003cp data-start=\"1268\" data-end=\"1335\"\u003esnack-size fresh sausages that still need a classic hog-casing bite\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1337\" data-end=\"1364\"\u003eSpecial order formats\u003c\/h3\u003e\n\u003cp data-start=\"1365\" data-end=\"1510\"\u003eWe normally offer these \u003cstrong data-start=\"1389\" data-end=\"1408\"\u003esalted \u0026amp; bagged\u003c\/strong\u003e. If you need different pack formats for production flow, we can often source them by special order:\u003c\/p\u003e\n\u003cul data-start=\"1511\" data-end=\"1571\"\u003e\n\u003cli data-start=\"1511\" data-end=\"1542\"\u003e\n\u003cp data-start=\"1513\" data-end=\"1542\"\u003e\u003cstrong data-start=\"1513\" data-end=\"1536\"\u003epre-flushed bundles\u003c\/strong\u003e, or\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1543\" data-end=\"1571\"\u003e\n\u003cp data-start=\"1545\" data-end=\"1571\"\u003e\u003cstrong data-start=\"1545\" data-end=\"1564\"\u003edry salt-packed\u003c\/strong\u003e format\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1573\" data-end=\"1603\"\u003eBasic prep (quick guide)\u003c\/h3\u003e\n\u003col data-start=\"1604\" data-end=\"1875\"\u003e\n\u003cli data-start=\"1604\" data-end=\"1650\"\u003e\n\u003cp data-start=\"1607\" data-end=\"1650\"\u003e\u003cstrong data-start=\"1607\" data-end=\"1616\"\u003eRinse\u003c\/strong\u003e casings to remove surface salt.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1651\" data-end=\"1699\"\u003e\n\u003cp data-start=\"1654\" data-end=\"1699\"\u003e\u003cstrong data-start=\"1654\" data-end=\"1662\"\u003eSoak\u003c\/strong\u003e in cool water until fully pliable.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1700\" data-end=\"1784\"\u003e\n\u003cp data-start=\"1703\" data-end=\"1784\"\u003e\u003cstrong data-start=\"1703\" data-end=\"1712\"\u003eFlush\u003c\/strong\u003e water through the casing to open it up and remove excess salt inside.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1785\" data-end=\"1875\"\u003e\n\u003cp data-start=\"1788\" data-end=\"1875\"\u003eStuff with steady pressure—firm fill is good; drum-tight increases the risk of tearing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-start=\"1877\" data-end=\"2126\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eIf you want, I can also add a consistent “capacity planning” line (ft per lb + estimated lb per hank) like your 32\/35 and 38\/42 listings, but for 29\/32 I’d rather state it as an \u003cstrong data-start=\"2055\" data-end=\"2074\"\u003eestimated range\u003c\/strong\u003e so it stays honest across different linking styles.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"z-0 flex min-h-[46px] justify-start\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003carticle class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto scroll-mt-(--header-height)\" dir=\"auto\" data-turn-id=\"c89ce030-d10c-4cfa-a0ae-91c151e7e1c3\" data-testid=\"conversation-turn-11\" data-scroll-anchor=\"false\" data-turn=\"user\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pt-12 [--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\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"user\" data-message-id=\"c89ce030-d10c-4cfa-a0ae-91c151e7e1c3\" 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\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden items-end rtl:items-start\"\u003e\n\u003cdiv class=\"user-message-bubble-color corner-superellipse\/1.1 relative rounded-[18px] px-4 py-1.5 data-[multiline]:py-3 max-w-[var(--user-chat-width,70%)]\"\u003e\n\u003cdiv class=\"whitespace-pre-wrap\"\u003eYes, add capacity planning\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"z-0 flex justify-end\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003carticle class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-WEB:7cafad5a-217c-4a6c-9edb-5a77c5d08b25-5\" data-testid=\"conversation-turn-12\" data-scroll-anchor=\"true\" data-turn=\"assistant\" tabindex=\"-1\"\u003e\n\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 class=\"absolute flex h-8 w-3 origin-center items-center justify-center\"\u003e\n\u003cdiv class=\"bg-token-text-primary h-3 w-3 rounded-full\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"relative my-1 min-h-6\"\u003e\n\u003cdiv class=\"relative flex origin-top-left flex-col gap-2 overflow-x-clip rtl:origin-top-right\"\u003e\n\u003cdiv class=\"relative w-full text-start\"\u003e\n\u003cdiv class=\"flex w-full flex-row items-start justify-between gap-4 text-start\"\u003e\u003cbutton class=\"flex min-w-0 shrink-1 items-center gap-0.5\"\u003e\u003cspan class=\"font-medium w-full\"\u003e\u003cspan class=\"flex items-center gap-1 truncate text-start align-middle text-token-text-secondary hover:text-token-text-primary dark:hover:text-token-text-primary dark:text-[var(--interactive-label-tertiary-default)]\"\u003e\u003cspan class=\"flex min-w-0 items-center gap-1\"\u003e\u003cspan class=\"min-w-0 truncate\"\u003eThought for 15s\u003c\/span\u003e\u003c\/span\u003e\u003csvg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"20\" height=\"20\" aria-hidden=\"true\" data-rtl-flip=\"\" class=\"icon-xs\"\u003e\u003cuse fill=\"currentColor\" href=\"\/cdn\/assets\/sprites-core-k5zux585.svg#b140e7\"\u003e\u003c\/use\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/button\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"max-w-[calc(0.8*var(--thread-content-max-width,40rem))]\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"31544e9b-4c01-4357-b3e7-4c5d77ad4c63\" 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=\"0\" data-end=\"176\"\u003eAbsolutely — here’s the same description with a \u003cstrong data-start=\"48\" data-end=\"69\"\u003ecapacity planning\u003c\/strong\u003e section added (kept honest with ranges, because natural casings + linking style = real-world variability).\u003c\/p\u003e\n\u003chr data-start=\"178\" data-end=\"181\"\u003e\n\u003ch2 data-start=\"183\" data-end=\"262\"\u003eHog Casings 29\/32mm (Whisker-Free) — Salted \u0026amp; Bagged, 1 Hank\/Bag (NOT Tubed)\u003c\/h2\u003e\n\u003cp data-start=\"264\" data-end=\"563\"\u003eOur \u003cstrong data-start=\"268\" data-end=\"299\"\u003e29\/32mm natural hog casings\u003c\/strong\u003e are a true small-diameter hog casing option for makers who want a \u003cstrong data-start=\"366\" data-end=\"394\"\u003eclean, pork-based casing\u003c\/strong\u003e without stepping down into sheep casings. These are \u003cstrong data-start=\"447\" data-end=\"463\"\u003ewhisker-free\u003c\/strong\u003e (surface frills removed for a smoother finish), and they are packed \u003cstrong data-start=\"532\" data-end=\"562\"\u003esalted \u0026amp; bagged — no tubes\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch3 data-start=\"565\" data-end=\"598\"\u003eSize + what “29\/32mm” means\u003c\/h3\u003e\n\u003cul data-start=\"599\" data-end=\"794\"\u003e\n\u003cli data-start=\"599\" data-end=\"677\"\u003e\n\u003cp data-start=\"601\" data-end=\"677\"\u003e\u003cstrong data-start=\"601\" data-end=\"612\"\u003e29\/32mm\u003c\/strong\u003e refers to the \u003cem data-start=\"627\" data-end=\"660\"\u003estuffed (filled) diameter range\u003c\/em\u003e of the casing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"678\" data-end=\"794\"\u003e\n\u003cp data-start=\"680\" data-end=\"794\"\u003eFilled diameter typically lands around \u003cstrong data-start=\"719\" data-end=\"739\"\u003e~1.1–1.25 inches\u003c\/strong\u003e, depending on stuffing pressure and natural variation.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"796\" data-end=\"841\"\u003eWhisker-free (what that actually means)\u003c\/h3\u003e\n\u003cp data-start=\"842\" data-end=\"1061\"\u003e“\u003cstrong data-start=\"843\" data-end=\"859\"\u003eWhisker-free\u003c\/strong\u003e” means the small exterior frills\/“whiskers” have been \u003cstrong data-start=\"914\" data-end=\"925\"\u003eremoved\u003c\/strong\u003e during processing. The result is a \u003cstrong data-start=\"961\" data-end=\"985\"\u003ecleaner-looking link\u003c\/strong\u003e and often easier linking and handling—especially when presentation matters.\u003c\/p\u003e\n\u003ch3 data-start=\"1063\" data-end=\"1089\"\u003ePack style (as sold)\u003c\/h3\u003e\n\u003cul data-start=\"1090\" data-end=\"1214\"\u003e\n\u003cli data-start=\"1090\" data-end=\"1124\"\u003e\n\u003cp data-start=\"1092\" data-end=\"1124\"\u003e\u003cstrong data-start=\"1092\" data-end=\"1122\"\u003eSalted \u0026amp; bagged — NO tubes\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1125\" data-end=\"1147\"\u003e\n\u003cp data-start=\"1127\" data-end=\"1147\"\u003e\u003cstrong data-start=\"1127\" data-end=\"1145\"\u003e1 hank per bag\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1148\" data-end=\"1214\"\u003e\n\u003cp data-start=\"1150\" data-end=\"1214\"\u003e\u003cstrong data-start=\"1150\" data-end=\"1177\"\u003eVacuum sealed with salt\u003c\/strong\u003e for preservation and shelf stability\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1216\" data-end=\"1233\"\u003eCommon uses\u003c\/h3\u003e\n\u003cp data-start=\"1234\" data-end=\"1382\"\u003eThis size is commonly used for \u003cstrong data-start=\"1265\" data-end=\"1300\"\u003esmaller diameter fresh sausages\u003c\/strong\u003e where a \u003cstrong data-start=\"1309\" data-end=\"1332\"\u003enatural pork casing\u003c\/strong\u003e is preferred over collagen or sheep. Great for:\u003c\/p\u003e\n\u003cul data-start=\"1383\" data-end=\"1518\"\u003e\n\u003cli data-start=\"1383\" data-end=\"1414\"\u003e\n\u003cp data-start=\"1385\" data-end=\"1414\"\u003eslimmer Italian-style links\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1415\" data-end=\"1448\"\u003e\n\u003cp data-start=\"1417\" data-end=\"1448\"\u003esmaller bratwurst-style links\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1449\" data-end=\"1518\"\u003e\n\u003cp data-start=\"1451\" data-end=\"1518\"\u003esnack-size fresh sausages that still need a classic hog-casing bite\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1520\" data-end=\"1561\"\u003eCapacity planning (yield estimates)\u003c\/h3\u003e\n\u003cp data-start=\"1562\" data-end=\"1669\"\u003eNatural casings vary, but these are reliable planning numbers for normal stuffing and typical link spacing:\u003c\/p\u003e\n\u003cul data-start=\"1671\" data-end=\"1961\"\u003e\n\u003cli data-start=\"1671\" data-end=\"1792\"\u003e\n\u003cp data-start=\"1673\" data-end=\"1792\"\u003e\u003cstrong data-start=\"1673\" data-end=\"1695\"\u003eStuffing capacity:\u003c\/strong\u003e ~\u003cstrong data-start=\"1697\" data-end=\"1730\"\u003e3.2–3.8 ft of casing per 1 lb\u003c\/strong\u003e of finished sausage (most users land around \u003cstrong data-start=\"1775\" data-end=\"1789\"\u003e~3.5 ft\/lb\u003c\/strong\u003e)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1793\" data-end=\"1961\"\u003e\n\u003cp data-start=\"1795\" data-end=\"1961\"\u003e\u003cstrong data-start=\"1795\" data-end=\"1824\"\u003eEstimated yield per hank:\u003c\/strong\u003e ~\u003cstrong data-start=\"1826\" data-end=\"1859\"\u003e80–100 lb of product per hank\u003c\/strong\u003e \u003cem data-start=\"1860\" data-end=\"1961\"\u003e(varies with the actual length in the hank, linking length, stuffing pressure, and trim\/setup loss)\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1963\" data-end=\"1990\"\u003eSpecial order formats\u003c\/h3\u003e\n\u003cp data-start=\"1991\" data-end=\"2136\"\u003eWe normally offer these \u003cstrong data-start=\"2015\" data-end=\"2034\"\u003esalted \u0026amp; bagged\u003c\/strong\u003e. If you need different pack formats for production flow, we can often source them by special order:\u003c\/p\u003e\n\u003cul data-start=\"2137\" data-end=\"2197\"\u003e\n\u003cli data-start=\"2137\" data-end=\"2168\"\u003e\n\u003cp data-start=\"2139\" data-end=\"2168\"\u003e\u003cstrong data-start=\"2139\" data-end=\"2162\"\u003epre-flushed bundles\u003c\/strong\u003e, or\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2169\" data-end=\"2197\"\u003e\n\u003cp data-start=\"2171\" data-end=\"2197\"\u003e\u003cstrong data-start=\"2171\" data-end=\"2190\"\u003edry salt-packed\u003c\/strong\u003e format\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"2199\" data-end=\"2229\"\u003eBasic prep (quick guide)\u003c\/h3\u003e\n\u003col data-start=\"2230\" data-end=\"2501\"\u003e\n\u003cli data-start=\"2230\" data-end=\"2276\"\u003e\n\u003cp data-start=\"2233\" data-end=\"2276\"\u003e\u003cstrong data-start=\"2233\" data-end=\"2242\"\u003eRinse\u003c\/strong\u003e casings to remove surface salt.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2277\" data-end=\"2325\"\u003e\n\u003cp data-start=\"2280\" data-end=\"2325\"\u003e\u003cstrong data-start=\"2280\" data-end=\"2288\"\u003eSoak\u003c\/strong\u003e in cool water until fully pliable.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2326\" data-end=\"2410\"\u003e\n\u003cp data-start=\"2329\" data-end=\"2410\"\u003e\u003cstrong data-start=\"2329\" data-end=\"2338\"\u003eFlush\u003c\/strong\u003e water through the casing to open it up and remove excess salt inside.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2411\" data-end=\"2501\"\u003e\n\u003cp data-start=\"2414\" data-end=\"2501\"\u003eStuff with steady pressure—firm fill is good; drum-tight increases the risk of tearing.\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\n\u003c\/article\u003e","brand":"Craft Butchers' Pantry","offers":[{"title":"Default Title","offer_id":62477482164595,"sku":null,"price":46.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/3054\/4499\/files\/Hog29-32NoTubes.png?v=1769513394"},{"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-bungs-4-5-5-size-5-ea-for-ground-salami-products","title":"Beef Bungs, 4.5-5\" Size - 5 ea. (for ground\/salami products)","description":"\u003cp style=\"margin-left: 0px; margin-right: 0px;\"\u003eThese are 4.5-5 in. diameter +, and about 16 in. long beef bung cap. They are the smallest beef bungs we can currently source, and are the perfect size for those of you that like to use beef bungs to stuff salami pastes into. They are great for cooked products too, but are generally reserved for those people making salami as the diameter facilitates a quicker drying time than our 5.5\"+ size beef bungs coming from much larger animals.\u003c\/p\u003e\r\n\u003cp style=\"margin-left: 0px; margin-right: 0px;\"\u003eSince these beef bungs are smaller we do not recommend them for casing whole muscle products. To case those we recommend our 5.5\"+ size beef bungs, as they will more than adequetely fit any size Coppa or similar product...\u003c\/p\u003e\r\n\u003cp style=\"margin-left: 0px; margin-right: 0px;\"\u003eSold in packs of 5 each.\u003c\/p\u003e","brand":"Craft Butchers' Pantry","offers":[{"title":"Default Title","offer_id":62477483377011,"sku":null,"price":17.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/3054\/4499\/files\/Beef_Bungs_4-4.5.png?v=1780339625"},{"product_id":"44-46mm-hog-casings-tubed-1-hank","title":"42\/46mm Hog Casings, Tubed - 300 Ft.","description":"\u003cp data-start=\"305\" data-end=\"570\"\u003eOur 42\/46\u003cstrong data-start=\"309\" data-end=\"340\"\u003emm natural hog casings\u003c\/strong\u003e are a classic choice for makers who want a \u003cstrong data-start=\"384\" data-end=\"410\"\u003ebigger, hearty sausage\u003c\/strong\u003e with that unmistakable natural “snap.” These casings are \u003cstrong data-start=\"468\" data-end=\"492\"\u003epacked fresh in salt\u003c\/strong\u003e for preservation and long shelf life, then rinsed and soaked before stuffing.\u003c\/p\u003e\n\u003ch3 data-start=\"572\" data-end=\"612\"\u003eSize + what “42\/46mm” really means\u003c\/h3\u003e\n\u003cul data-start=\"613\" data-end=\"876\"\u003e\n\u003cli data-start=\"613\" data-end=\"691\"\u003e\n\u003cp data-start=\"615\" data-end=\"691\"\u003e\u003cstrong data-start=\"615\" data-end=\"626\"\u003e42\/46mm\u003c\/strong\u003e refers to the \u003cem data-start=\"641\" data-end=\"674\"\u003estuffed (filled) diameter range\u003c\/em\u003e of the casing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"692\" data-end=\"876\"\u003e\n\u003cp data-start=\"694\" data-end=\"876\"\u003eThis size is commonly used for \u003cstrong data-start=\"725\" data-end=\"805\"\u003elarge Italian sausage, kielbasa-style links, and other robust fresh sausages\u003c\/strong\u003e, especially when you want a thicker bite and a more substantial slice.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"878\" data-end=\"894\"\u003ePack style\u003c\/h3\u003e\n\u003cul data-start=\"895\" data-end=\"1056\"\u003e\n\u003cli data-start=\"895\" data-end=\"919\"\u003e\n\u003cp data-start=\"897\" data-end=\"919\"\u003e\u003cstrong data-start=\"897\" data-end=\"917\"\u003eSold by the hank\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"920\" data-end=\"1056\"\u003e\n\u003cp data-start=\"922\" data-end=\"1056\"\u003e\u003cstrong data-start=\"922\" data-end=\"953\"\u003eSalt-packed (fresh in salt)\u003c\/strong\u003e — traditional industry method to keep natural casings stable and high quality during storage\/shipping.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1058\" data-end=\"1108\"\u003eStuffing capacity (practical yield guidance)\u003c\/h3\u003e\n\u003cp data-start=\"1109\" data-end=\"1193\"\u003eNatural casings vary, but here’s a solid working conversion for production planning:\u003c\/p\u003e\n\u003cul data-start=\"1195\" data-end=\"1452\"\u003e\n\u003cli data-start=\"1195\" data-end=\"1282\"\u003e\n\u003cp data-start=\"1197\" data-end=\"1282\"\u003e\u003cstrong data-start=\"1197\" data-end=\"1246\"\u003eApprox. 2.25 ft of casing per 1 lb of sausage\u003c\/strong\u003e (at normal fill and link spacing)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1283\" data-end=\"1452\"\u003e\n\u003cp data-start=\"1285\" data-end=\"1452\"\u003e\u003cstrong data-start=\"1285\" data-end=\"1337\"\u003e1 hank yields roughly 150 lb of finished product\u003c\/strong\u003e \u003cem data-start=\"1338\" data-end=\"1452\"\u003e(estimate; yield varies with linking length, stuffing pressure, and how much casing is trimmed off during setup)\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1454\" data-end=\"1483\"\u003eWhy natural hog casings\u003c\/h3\u003e\n\u003cul data-start=\"1484\" data-end=\"1660\"\u003e\n\u003cli data-start=\"1484\" data-end=\"1533\"\u003e\n\u003cp data-start=\"1486\" data-end=\"1533\"\u003e\u003cstrong data-start=\"1486\" data-end=\"1510\"\u003eBest “snap” and bite\u003c\/strong\u003e compared to collagen\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1534\" data-end=\"1598\"\u003e\n\u003cp data-start=\"1536\" data-end=\"1598\"\u003e\u003cstrong data-start=\"1536\" data-end=\"1550\"\u003eBreathable\u003c\/strong\u003e casing for great texture and cook performance\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1599\" data-end=\"1660\"\u003e\n\u003cp data-start=\"1601\" data-end=\"1660\"\u003e\u003cstrong data-start=\"1601\" data-end=\"1628\"\u003eTraditional look + feel\u003c\/strong\u003e—perfect for artisan-style links\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1662\" data-end=\"1705\"\u003eBasic prep (quick, customer-friendly)\u003c\/h3\u003e\n\u003col data-start=\"1706\" data-end=\"1923\"\u003e\n\u003cli data-start=\"1706\" data-end=\"1745\"\u003e\n\u003cp data-start=\"1709\" data-end=\"1745\"\u003e\u003cstrong data-start=\"1709\" data-end=\"1731\"\u003eRinse off the salt\u003c\/strong\u003e thoroughly.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1746\" data-end=\"1801\"\u003e\n\u003cp data-start=\"1749\" data-end=\"1801\"\u003e\u003cstrong data-start=\"1749\" data-end=\"1771\"\u003eSoak in cool water\u003c\/strong\u003e until softened and pliable.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1802\" data-end=\"1886\"\u003e\n\u003cp data-start=\"1805\" data-end=\"1886\"\u003e\u003cstrong data-start=\"1805\" data-end=\"1839\"\u003eFlush water through the casing\u003c\/strong\u003e to open it up and remove excess salt inside.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1887\" data-end=\"1923\"\u003e\n\u003cp data-start=\"1890\" data-end=\"1923\"\u003eStuff, link, and twist as normal.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Craft Butchers' Pantry","offers":[{"title":"Default Title","offer_id":62477483802995,"sku":null,"price":39.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/3054\/4499\/files\/Hog42-46.png?v=1769512676"},{"product_id":"45-50mm-beef-middles-18m-bundle","title":"45\/50mm Beef Middles, Preflushed, 18m Bundle (59 ft)","description":"","brand":"Craft Butchers' Pantry","offers":[{"title":"Default Title","offer_id":62477483901299,"sku":null,"price":14.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/3054\/4499\/files\/45-50mm_BM.png?v=1769435742"},{"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\/natural-casings.oembed?page=2","provider":"Craft Butchers' Pantry","version":"1.0","type":"link"}