We are frequently asked what is the difference between Hog & Sheep Casings. Hog Casings are natural casings manufacturered from the small intestine of Pigs ...they are cleaned,graded,& cured in salt . Sheep Casings are similarly prepared using the small intestine.

The main difference is in the size of the casing. It is a quirk of nature that Sheep Casings start at 16mm in diameter & can go upto 28mm in diameter depending on the size of the animal & the pasture it has been fed on. Hog Casing start at 28mm & go up to 44mm. All our casings are graded by filling them with water into lengths of similar diameter....& this is done in 2mm intervals.........hence the most popular butchers thin sausage would be a graded 22/24mm wide Sheep Casing.........or a 'thick' sausage in a 34/36mm Hog Casing.

The second most important difference between Hog & Sheep is in the bite. Hog Casing tend to be a thicker walled casing & are more 'robust' . Hence they do have a 'bite' when the sausage is eaten into. Sheep Casings are much more tender & you are not usually aware of the skin when the sausage is eaten.

Many people new to sausage making find the Hog Casings easier to use as they are certainly less fiddly than Sheep Casings & it is easier to open the ends for shirring onto the sausage machine nozzle & also because they are more robust they are easier to hand link.However ....do not be put off using Sheep Casing as they are well worth the extra effort  & once mastered are as easy as Hog Casings !

Both Sheep & Hog Casings are Natural Products & as such expand & contract with the meat. This means that if you produce a good looking plump sausage it will stay plump ! Because the gut is coiled inside the animal....natural casings maintain that curve...giving the sausage its traditional curved shape.