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 CasingsAfter-EndsFat-Ends
26/28 mm40/43 mm50/55 mm
28/30 mm43/46 mm55/60 mm
32/34 mm46/49 mm60/65 mm
34/36 mm52/55 mm70/75 mm
36/38 mm55/60 mm75/80 mm
36/40 mm60/65 mm 
38/40 mm65/70 mm 
38/42 mm70/75 mm 
40/42 mm75/+ mm 
40/44 mm  
42/44 mm  
44/+mm  

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