sheep

The sheep casings are the gold standard for making fine, uniform sausages. Valued by both artisan butchers and food manufacturers alike, they guarantee optimal quality thanks to their thinness, flexibility, and ease of use.

Sheep casings for artisanal and industrial meat products

Lamb trimmings are characterized by their consistent size and excellent resistance to cooking and smoking. They are ideal for making sausages such as chipolatas, merguez, fresh sausages, and regional specialties.

Customer benefits

The use of sheep casings offers numerous advantages:
• Thinness and flexibility for a natural and pleasant mouthfeel.
• Consistent sizes, ensuring uniformity in appearance and taste.
• Ease of use, whether for artisans working in small batches or manufacturers requiring large volumes.
Available products include:
• Uncased sheep casings
• Sheep casings on rigid or flexible tubes
• Colored sheep casings

Conditions and precautions for use

To preserve all their qualities, sheep casings must be:
• Cured in salt, between 2 and 8 °C.
• Thoroughly desalted and rinsed before use.
These precautions ensure perfect hygiene and full compliance with current food safety standards.
See our complete FAQ on natural casings.

Possible uses and applications

Sheep casings are used in the production of:
• Fresh sausages (chipolatas, merguez, herb sausages).
• Regional specialties (small-caliber dry sausages, festive sausages).
• Export products, thanks to their consistency and traceability.

With their fineness, flexibility, and great versatility, sheep casings remain the preferred choice for professionals seeking authenticity, quality, and performance. DAT-Schaub France stands out as your reliable partner, offering a comprehensive range tailored to the needs of both artisan producers and industrial manufacturers.

Contact us.