Which calibres of hog casing do you supply?

The full range from 26/28 mm to 44/46 mm, selected to a 2/4 mm tolerance as standard. Tighter selections are produced on request for lines that demand a uniform diameter.

How long are your XXL hog casings?

XXL productions run to 14 metres and more per end. Traditional minimum lengths remain available for lines and recipes that do not need long ends.

Where do your hog casings come from?

From selected slaughter plants in Europe and North America, and from China. The Chinese casings are sourced, produced and selected on a separate line so origins are never mixed.

How are hog casings packed and shipped?

As salted bundles in nets, soft tubes or easy fill, packed in barrels, E2 crates or buckets. Goods are checked in Zeewolde, the Netherlands, and shipped worldwide in full container loads.

Can I request a sample in my calibre?

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

Natural hog casings | 2/4 mm selection, XXL to 14 m

Hog casings selected to the millimetre, in lengths your line can use.

Your sausage. Our case.

Small intestines from selected slaughter plants in Europe, North America and China, calibrated in our own facility in Hunan. Our focus is long-end material: up to 14 metres and more per end, in salted bundles, soft tubes or easy fill.

2/4 mmstrict calibre selection

14 m+XXL length per end

3origins, kept separate

Fewer ends, fewer stops.

A 14-metre end runs through an automatic filling line with a fraction of the interruptions of standard lengths. Our XXL productions on soft tubes are built for exactly that. A long-term customer in Finland puts it simply: the 14 m+ on soft tubes works fantastically in their automatic line. Read why long-end casings pay back on the line.

Salted bundles, soft tubes or easy fill.

Soft tubes save rinsing and shirring time at the stuffer; salted bundles in nets give the longest shelf life and the lowest cost per metre; easy fill E2 crates suit high-volume lines. We produce all three, and other specifications on request. The differences are explained in soft tubes versus salted bundles.

What a hog casing has to do on your line

A natural hog casing is judged on three things: calibre, length and cleanliness. Calibre decides the diameter of the sausage and the pressure the casing takes at the stuffer. Length decides how often an operator has to stop and re-load. Cleanliness (whiskers, fat, holes) decides yield and appearance. Teijsen selects on all three, by hand, in its own facility in Hunan, and checks every lot again on arrival in Zeewolde.

How we select

Sourcing from slaughter plants we audit ourselves in Europe, North America and China.
Desalting and grading in Shaoshan: every end is measured against a calibre gauge and sorted into 2 mm steps.
Length sorting separates XXL material (14 m+) from standard lengths.
Make-up as salted bundles in nets, soft tubes or easy fill, to your specification.
Inspection and packing in Zeewolde before the container closes, under IFS Food Higher Level (96.18 % in the 2026 audit).

Sausages made in hog casings

Bratwurst and Thüringer in 28/30 to 32/34 mm, fresh sausages and Toulouse in 30/32 to 34/36, pepperoni and chorizo in 32/34 to 38/40, Weisswurst and Bockwurst in 34/36 to 40/42. See the calibre guide for the full table, or compare hog, sheep and beef casings if you are choosing between species.