Christmas Holidays: Last orders 19-Dec. Reopening Tuesday 13-Jan
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Capacity: Approx. 45–50kg Meat per Hank
Rinse the casings thoroughly to remove salt and soak in lukewarm water before use to restore elasticity.
One hank will fill approximately 50kg of sausage mixture.
Any unused casings should be dried off, liberally covered in salt, and stored in an airtight container for future use.
Natural Pork Intestine, Salt (Preservative).
Dietary: Gluten-Free, Natural Product.
Storage: Store in a cool, dry place. Leftover casings can be dried and heavily covered in salt.
