Which natural casings does Teijsen supply?

Hog casings, sheep casings and beef casings (rounds, middles and caps). Hog and sheep casings are selected in our own facility in Hunan, beef casings in South America. All are checked in Zeewolde before shipment.

What does strict calibre selection mean?

Every end is measured against a calibre gauge and sorted into steps of 2/4 mm (hog) or 2 mm (sheep). You receive one calibre per bundle, which gives a uniform sausage diameter and stable weights on the line.

How are natural casings packed and shipped?

As salted bundles in nets, soft tubes or easy fill, in barrels, E2 crates or buckets, shipped in full container loads. We export to more than 50 countries, over 200 containers a month.

How do I get a sample?

Use the sample form and state species, calibre, length, make-up and sausage type. Samples ship within days and are followed up by our sales team.

Natural casings supplier | Hog, sheep, beef

Q: What are XXL or long-end casings?

Material sorted on length as well as calibre: hog ends of 14 metres and more, sheep ends of 7, 10, 13 or 16 metres and more. Longer ends mean fewer reloads on an automatic filling line.

Natural casings for every sausage line: hog, sheep and beef.

Your sausage. Our case.

Casings from slaughter plants that are inspected and approved for human consumption, selected by hand in our own facility in Hunan and checked in Zeewolde. Traditional lengths and XXL productions up to 14 metres and more per end.

1928four generations in casings

14 m+XXL length per end

50+countries served

Selected in our own hands, in Hunan.

Since 2020 Teijsen selects in its own facility, Hunan Divine Foodstuff Technology in Shaoshan, complete with a wastewater treatment plant. Calibre, length and salt content are under our control before a single bundle ships. The goods are checked again on arrival in Zeewolde. See how the two sites work together on the production page and what the audit covers on the quality page.

Fewer ends, fewer stops.

Besides traditional minimum lengths we produce XXL material: hog ends of 14 metres and more, sheep ends of 7, 10, 13 or 16 metres and more. A customer in Finland runs our 14 m+ soft tubes on an automatic filling line and reports that it works fantastically. The arithmetic behind it is in why long-end casings pay back.

What natural casings have to do on your line

A natural casing has one job: to hold the sausage, from stuffer to smokehouse to shelf, without bursting, slipping or breaking the rhythm of the line. Three properties decide whether it does. Calibre sets the diameter and the weight per piece. Length sets how often an operator reloads. Cleanliness sets yield and appearance. Each species delivers these differently, which is why Teijsen keeps hog, sheep and beef on separate lines and specifications. If you are choosing between them, start with what natural casings are and the calibre guide.

How we select across all three species

Sourcing only from slaughter plants that are inspected and approved for human consumption, in Europe, North America, China, Australia, New Zealand and South America.
Selection in our own facility in Shaoshan, Hunan, for hog and sheep casings: desalting, calibre grading in 2/4 mm or 2 mm steps, length sorting. Beef casings are selected in South America.
Make-up to your specification: salted bundles in nets, soft tubes or easy fill.
Inspection and packing in Zeewolde under IFS Food Higher Level, 96.18 % in the 2026 audit, certified every year since 2022.
Shipping in full container loads to more than 50 countries.

From species to sausage

Hog casings run bratwurst, fresh sausage, pepperoni, chorizo and Weisswurst. Sheep casings run hot dogs, breakfast sausages, merguez and chipolata. Beef rounds, middles and caps run bologna, salami, boudin, blood sausage and liver sausage. Each product page lists origins, tolerances and make-ups in a specification table. When you know your calibre, request a sample; it ships within days.