{"id":128883,"date":"2025-04-07T18:06:17","date_gmt":"2025-04-07T18:06:17","guid":{"rendered":"https:\/\/soussana.com\/natural-casings-for-charcuterie-professionals-performance-tradition\/"},"modified":"2026-02-26T09:03:40","modified_gmt":"2026-02-26T09:03:40","slug":"natural-casings-for-charcuterie-professionals-performance-tradition","status":"publish","type":"post","link":"https:\/\/soussana.com\/en\/natural-casings-for-charcuterie-professionals-performance-tradition\/","title":{"rendered":"Natural casings for charcuterie professionals: performance &amp; tradition"},"content":{"rendered":"\n<p><a href=\"https:\/\/soussana.com\/en\/categorie-produit\/natural-casings\/\" data-type=\"product_cat\" data-id=\"1004\">Natural casings<\/a> for charcuterie are used to make sausages, andouilles or andouillettes.<\/p>\n\n<p>Ancestral and noble, casing is the original product of <strong>DAT-Schaub France<\/strong>. It embodies our attachment to tradition as much as to excellence in the working of this very special material. <\/p>\n\n<p>This century-old know-how is at the service of <strong>charcuterie craftsmen and agri-food manufacturers <\/strong>to meet their manufacturing requirements: productivity, health safety, aesthetics and respect for culinary traditions.<\/p>\n\n<p>Natural casings for charcuterie: <strong>controlled origin for consistent quality<\/strong><\/p>\n\n<p><strong>Gut makers since 1919<\/strong>: we process, calibrate and package our own casings in our workshops in France, including those in Chasseneuil-du-Poitou (86) and Bourg-Argental (42).<\/p>\n\n<p>Our sourcing complies with strict specifications, enabling us to guarantee <strong>transparent traceability, consistent quality and permanent availability<\/strong>.<\/p>\n\n<p><strong>A complete range for all regional and international specialties<\/strong><\/p>\n\n<p>We offer all types of <strong>casings used in charcuterie<\/strong>:<\/p>\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/soussana.com\/en\/categorie-produit\/natural-casings\/sheep\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Sheep casings<\/strong><\/a><strong> <\/strong>(for chipolata, merguez and frankfurters),<\/li>\n\n\n\n<li><strong><a href=\"https:\/\/soussana.com\/en\/categorie-produit\/natural-casings\/hog-and-saw\/\" target=\"_blank\" rel=\"noreferrer noopener\">Pork and sowcasings<\/a><\/strong> (menus, chowders, followers and spindles for grilling sausages, boudins, sausages, andouillettes, morteaux, etc.),<\/li>\n\n\n\n<li><a href=\"https:\/\/soussana.com\/en\/categorie-produit\/natural-casings\/beef\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Beef casings<\/strong><\/a><strong> and <\/strong><a href=\"https:\/\/soussana.com\/en\/categorie-produit\/natural-casings\/horse\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>horse casings<\/strong><\/a><strong> <\/strong>(for the production of cooked sausages, cervelas and other tripe specialties).<\/li>\n<\/ul>\n\n<p>Each product is <strong>carefully calibrated by hand, measured, sorted and packaged for ease of use<\/strong>.<\/p>\n\n<p><strong>Unrivalled technical advantages<\/strong><\/p>\n\n<p><strong>Natural casings<\/strong> are renowned for their <strong>controlled permeability and high strength<\/strong>:<\/p>\n\n<ul class=\"wp-block-list\">\n<li>homogeneous drying and the development of a beautiful flower for sausages,<\/li>\n\n\n\n<li>juicy lamb&#8217;s lettuce for grilling,<\/li>\n\n\n\n<li>good aroma penetration during smoking,<\/li>\n\n\n\n<li>high productivity with a low breakage rate<\/li>\n<\/ul>\n\n<p><strong>Directions for use<\/strong><\/p>\n\n<p><a href=\"https:\/\/soussana.com\/en\/notices-tutorials-tools\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Consult our instructions and tutorials<\/strong><\/a> to optimize hose use.<\/p>\n\n<p>Our experts recommend <strong>rigorous desalting<\/strong> to <strong>considerably reduce the risk of breakage<\/strong> and improve pusher handling:<\/p>\n\n<ul class=\"wp-block-list\">\n<li>Active desalination with plenty of (cold) water: run hoses under the tap to remove excess surface salt.<\/li>\n\n\n\n<li>Soak for 30 minutes in lukewarm water at 30-35\u00b0C, with a ratio of 1 volume of casings to 5 volumes of water.<\/li>\n<\/ul>\n\n<p>If you run out of casings after production, re-salt them and store them in a sealed container until you&#8217;re ready to use them again. This will prevent loss of material. <\/p>\n\n<p>Find all our recommendations in our <a href=\"https:\/\/soussana.com\/en\/faq-natural-casings-for-professionals\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>FAQ dedicated to natural casings<\/strong><\/a>.<\/p>\n\n<p><strong>Need personalized advice?<\/strong><\/p>\n\n<p>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.  <\/p>\n\n<p>Whether you&#8217;re an artisan butcher or a major manufacturer, we can help you select <strong>the natural casing best suited to your technical, economic and regulatory constraints<\/strong>.<\/p>\n\n<p><a href=\"https:\/\/soussana.com\/en\/contact-us\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Contact our experts<\/strong><\/a><strong> now<\/strong> for personalized advice or a customized quote.<\/p>\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p><!-- Built With Bricks --><\/p>\n","protected":false},"author":1,"featured_media":125640,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[3013,1],"tags":[],"class_list":["post-128883","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-miscellaneous","category-non-categorise"],"acf":[],"_links":{"self":[{"href":"https:\/\/soussana.com\/en\/wp-json\/wp\/v2\/posts\/128883","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/soussana.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/soussana.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/soussana.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/soussana.com\/en\/wp-json\/wp\/v2\/comments?post=128883"}],"version-history":[{"count":1,"href":"https:\/\/soussana.com\/en\/wp-json\/wp\/v2\/posts\/128883\/revisions"}],"predecessor-version":[{"id":128884,"href":"https:\/\/soussana.com\/en\/wp-json\/wp\/v2\/posts\/128883\/revisions\/128884"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/soussana.com\/en\/wp-json\/wp\/v2\/media\/125640"}],"wp:attachment":[{"href":"https:\/\/soussana.com\/en\/wp-json\/wp\/v2\/media?parent=128883"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/soussana.com\/en\/wp-json\/wp\/v2\/categories?post=128883"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/soussana.com\/en\/wp-json\/wp\/v2\/tags?post=128883"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}