Natural Casings
Natural hog casings, also called pork casings, deliver the traditional bite, snap, and eating quality that cannot be replicated by artificial casings. We stock a full range of hog casing diameters for fresh, smoked, and cured sausage production, including salami casings and dry sausage applications.
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Natural hog casings are the small intestines of pigs, cleaned, graded, and salted for preservation. They are the most widely used natural casing in sausage production and are prized for their natural bite and snap, smoke permeability, and the traditional eating experience they provide.
We source and stocks natural hog casings in a range of grades and diameter selections. Available in tubed hanks and pre flushed formats depending on your production setup.
| Diameter Range | Approx. Stuffing Capacity per Hank | Product Examples |
|---|---|---|
| 29mm & Under | 90–115 lbs | Pork Sausage, Texas Smoked Sausage, Boudin, Bratwurst |
| 30–32mm | 95–120 lbs | Frankfurters, Italian Sausage, Texas Smoked Sausage, Boudin, Bratwurst |
| 32–35mm | 115–140 lbs | Pork Sausage, Bratwurst, Frankfurters, Fresh Italian Sausage, Chorizo, Chinese Sausage (Lap Cheong), Boerewors, Nürnberger Rostbratwurst, Linguica, Sai Oua, Weißwurst, Merguez, Black Pudding, Texas Smoked Sausage, Boudin |
| 35–38mm | 125–150 lbs | Smoked Sausage, Pepperoni, Bratwurst, Italian Sausage, Chorizo, Chinese Sausage (Lap Cheong), Boerewors, Nürnberger Rostbratwurst, Linguica, Sai Oua, Weißwurst, Merguez, Black Pudding |
| 38–42mm | 150–175 lbs | Dry Sausages, Smoked Sausage, Kielbasa, Pepperoni, Rope Sausage, Chorizo, Chinese Sausage (Lap Cheong), Boerewors, Nürnberger Rostbratwurst, Linguica, Sai Oua, Weißwurst, Merguez, Black Pudding |
| 42–44mm | 175–200 lbs | Dry Sausages, Smoked Sausage, Polish Kielbasa, Pepperoni |
| 45+mm | 185–210 lbs | Large Ring Sausages |
Any casing size can be used for any smoked, dry, or cooked product. The sizes and product examples above are common industry pairings, not strict rules. The right casing size ultimately comes down to your own preference and how you want the finished product to look and eat.
Soaking is an essential step in preparing natural hog casings for stuffing. It makes the casing tender and flexible while minimizing breakage and pinholes.
⚠️ Long strand hog casings on tubes may need extra soaking time, up to a few hours in some cases. If the salt between the wound layers on the tube does not fully dissolve and rinse away, it can dehydrate and weaken the casing wall, making it more prone to breaking during stuffing. Make sure water can reach all the layers on the tube, not just the outer surface.
Globe Casings is a wholesale casing supplier and distributor serving commercial meat processors, butcher shops, packing plants, and specialty producers nationwide. We handle everything from a single case to full truckload bulk orders.
✅ No minimum order on standard products · Large inventory in stock · Fast nationwide shipping from Carlstadt, New Jersey
Contact Globe Casings Inc. for pricing, availability, and expert guidance.
Family owned since 1952 · No minimum order · Fast nationwide shipping
