Hog Fat-ends CS 50/55 to 75/80 mm
Raw material: Fat- & After-ends
Appearance: Tied with or without loop
Application: Classic sausages f.e. Berliner sausages, Lomo Salchison, Chorizo
Market: Food Specialty Producers, Sausage Companies
Function: Techno-functional
Origin: Pork - Hog
Hog fat-ends product information
Our hog fat-ends are ideal for producing dry sausages such as Salzichon and Lomo, or cooked sausages like Hausmacher. All our fat-ends are produced according to your individual requirements, using traditional methods and according to the following specifications:
- Well-calibrated material from 50/55 to 75/80mm;
- Filling weights from 800/1000 to 2500+ grams;
- Tied, with or without loop.
Hog Casings | After-Ends | Fat-Ends |
26/28 mm | 40/43 mm | 50/55 mm |
28/30 mm | 43/46 mm | 55/60 mm |
32/34 mm | 46/49 mm | 60/65 mm |
34/36 mm | 52/55 mm | 70/75 mm |
36/38 mm | 55/60 mm | 75/80 mm |
36/40 mm | 60/65 mm | |
38/40 mm | 65/70 mm | |
38/42 mm | 70/75 mm | |
40/42 mm | 75/+ mm | |
40/44 mm | ||
42/44 mm | ||
44/+mm |
Phone: +31 (0)36 53 22 552
Email: sales@cth.biz
Or your sales contact person