Casings

Natural casings are a natural product, as you can tell from the name. Natural casings are washed, cleaned with water and then stored, using the traditional natural brine method. Water and salt are the only additives. While many others in the industry use phosphates in their treatment, our process is phosphate-free, based on a procedure designed in collaboration with the University of Louvain: our VDJ Pre-Flushed Wet Pack. In order to help sausage-fillers work more efficiently, many of our casings are supplied on plastic tubes. This can save a significant amount of time, particularly in industrial applications. We guarantee that both the soft and the hard tubes are recyclable. We use only reusable and resealable packaging. All of our packaging is recycled. As with all meat products, the origin of our casings is fully traceable.

The preparation and sorting of natural casings is a trade - a craft - where experience and precision are of the utmost importance. Natural casing, after all, does not come from a machine, it is a naturally grown product with a variable caliber (diameter), length and properties. The skill and workmanship involves cleaning and sorting the natural casings to make a product that the professional sausage maker can work with. Moreover, thanks to our three generations of experience and our use of the latest technology, we can provide a reliable product that is always the right size and the right length. It is impossible to predict how the casing will come out of the animal. However, you can always be certain how the casing will come out of our packaging: because the caliber, quality and length are clearly listed on the outside.

The food industry processes almost all of the entrails of beef cattle. The small intestine (or beef runner) is mainly used to make saveloys (cervelas), black puddings and dried sausages. Another widely used intestine is the beef bung-cap, which is used to produce ham sausage (spam), veal sausage, black pudding and dried sausage.

From the sheep's entrails, it is mainly the small intestines that are processed. Sheep casings are ideally suited for these types of sausage: Frankfurter Small black puddings and white puddings (as appetizers) Bratwurst (fresh frying sausage) Barbecue sausage Chipolata Merguez A-quality (stable when cooked) is perfect for Frankfurters, Wieners (Vienna sausages) and Bockwurst. AB-, B- and BC- quality (sprinkler or porous casings) are highly suitable for frying sausages like chipolatas and merguez. How we deliver your casings: any size from 14 mm up to 28/+ mm. dry-salted in brine on softtube/hardtube VDJ Pre-Flushed Wet Pack (ready to fill)