Natural pork casing in 28/30mm calibration. Preference of the calibate of bowels depends on kind and species of sausage. Conserve with salt.
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.
White woolen sausage threads - for baking, boiling, corning, smoiking.