Natural casings for charcuterie are used to make sausages, andouilles or andouillettes.
Ancestral and noble, casing is the original product of DAT-Schaub France. It embodies our attachment to tradition as much as to excellence in the working of this very special material.
This century-old know-how is at the service of charcuterie craftsmen and agri-food manufacturers to meet their manufacturing requirements: productivity, health safety, aesthetics and respect for culinary traditions.
Natural casings for charcuterie: controlled origin for consistent quality
Gut makers since 1919: we process, calibrate and package our own casings in our workshops in France, including those in Chasseneuil-du-Poitou (86) and Bourg-Argental (42).
Our sourcing complies with strict specifications, enabling us to guarantee transparent traceability, consistent quality and permanent availability.
A complete range for all regional and international specialties
We offer all types of casings used in charcuterie:
- Sheep casings (for chipolata, merguez and frankfurters),
- Pork and sowcasings (menus, chowders, followers and spindles for grilling sausages, boudins, sausages, andouillettes, morteaux, etc.),
- Beef casings and horse casings (for the production of cooked sausages, cervelas and other tripe specialties).
Each product is carefully calibrated by hand, measured, sorted and packaged for ease of use.
Unrivalled technical advantages
Natural casings are renowned for their controlled permeability and high strength:
- homogeneous drying and the development of a beautiful flower for sausages,
- juicy lamb’s lettuce for grilling,
- good aroma penetration during smoking,
- high productivity with a low breakage rate
Directions for use
Consult our instructions and tutorials to optimize hose use.
Our experts recommend rigorous desalting to considerably reduce the risk of breakage and improve pusher handling:
- Active desalination with plenty of (cold) water: run hoses under the tap to remove excess surface salt.
- Soak for 30 minutes in lukewarm water at 30-35°C, with a ratio of 1 volume of casings to 5 volumes of water.
If you run out of casings after production, re-salt them and store them in a sealed container until you’re ready to use them again. This will prevent loss of material.
Find all our recommendations in our FAQ dedicated to natural casings.
Need personalized advice?
Not sure which caliber to choose? Would you like to check which quality is compatible with your plunger? Our specialists will be happy to guide you.
Whether you’re an artisan butcher or a major manufacturer, we can help you select the natural casing best suited to your technical, economic and regulatory constraints.
Contact our experts now for personalized advice or a customized quote.
