Natural lamb casing with 18/20mm calibration. Preference of the bore of casing depends on species and kind of sausage. Our bowels suits perfectly for slender sausage. Frankfurrters are made of these bowels.
Perfect for preparing juicy steaks. It makes meat tender and delicate. The ergonomic shape allows you to puncture without effort
Manual vertical sausage stuffer – intended for cured meat production, ideal for households and small meat processing plants. It ensures easy and fast stuffing of casings for cured meats.