Fat- & after-ends traditionally made

As in most culinary arts, tradition matters in sausage-making. That’s why we make sure our fat- and after-ends – a specialty product for niche applications – are produced in accordance with time-tested, trusted methods. Used in a wide range of products, our fat-ends are especially suitable for producing premium dry sausages, such as Salzichon and Lomo, or cooked sausages, such as Hausmacher. Our after-ends are especially sought after in the production of dry and cooked sausages like as Saucisse de Morteau and Saucisse à cuire. Particularly in Asia, CTH fat- and after-ends are widely used in stir-fried dishes as well.

Made to measure

With over 50 years of experience, we understand that cooperation is often the key to success. At CTH, we tailor our casings to your needs, from production line to product. That way, you can be sure that you are receiving the ideal casing for your product.

You can trust us on unrivaled quality & freshness

All of our casings are made to the highest standards possible, giving your products a notable quality boost.

With our unique integration in the slaughter line, the freshness of our products are unsurpassed in the business. So whether you are a specialized sausage maker or an industrial trader or production manager, in CTH, you will find an accessible, reliable, and fast-moving supplier of natural casings.

Products and a supplier you can trust

At CTH, we carefully select and process all fresh raw materials ourselves. Unlike other producers, we source our materials directly from the slaughter line before processing them at our own facilities. By thus managing the entire supply chain, we can offer you maximum freshness, outstanding quality, full traceability, and sustainability – all at a competitive price. By choosing us as your supplier, you can count on reliable and value-adding natural products from a trusted processor and supplier.

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