FAQ Natural Casings for Professionals

All our natural casings come from approved slaughterhouses, mainly part of our DAT-Schaub Group (Danish Crown). We work rigorously with our suppliers to draw up our specifications, and use our own selection plants to guarantee product quality recognized by all our customers. In-house control of our short supply chain enables us to guarantee complete traceability, from the animal to the final packaging. Our processing sites in France (Chasseneuil-du-Poitou and Argental) are among the last French industrial casing plants still in operation, guaranteeing our expertise since 1919.

For more information, leave us your contact details and we’ll get back to you as soon as possible.

Before use, soak casings in lukewarm (30-35°C) or cold (20-25°) water for between 20 minutes and 12 hours, depending on the type of casings used (1 volume of casings for 5 volumes of water). It is important that soaking time does not exceed the recommended hour, as breakage rates can increase by 1% for each additional hour. For further details, we recommend you consult our different soaking instructions in our Natural Casings section.

View soaking instructions by DAT-Schaub France

As casing manufacturers for over 100 years, we control the entire chain, from the selection of our raw materials, through the elaboration of customer specifications in our selection plants, to the distribution of our casings. We guarantee availability, quality and traceability for all our product families: pork, sow, sheep, beef and horse, from 16 to 130 mm caliber, all year round.
A guarantee of performance for charcuterie artisans and industry alike.

For more information, leave us your contact details and we’ll get back to you as soon as possible.

Natural casings offer optimal permeability for juicy sausages (chipolata, merguez), ensuring good cooking properties. It also guarantees even drying for dry products. Even today, the adjective “natural” remains a guarantee of quality and tradition, thanks to its curves, suppleness and finesse, two assets in the eyes of end consumers. It offers a pleasant texture for tasting and preserves the aromas of preparation.
The result is an artisanal charcuterie that’s tastier, more visual and more credible.

Discover our 100% natural solutions

If you have desalted more casings than necessary, never put them back in the original bucket. Drain, re-salt, cover and store in a cool place (4-10°C). For optimum quality, use within 10 days.
Pro tip: note the repackaging date for optimum internal traceability.

View soaking instructions by DAT-Schaub France