Salted Large Pork Guts for Sausages kg ± 800g
Large-calibre natural pork casings, salt-preserved. Ideal for boiled sausages, frankfurters, and smoked links. Rinse, soak, stuff. From Krekenavos Agrofirma, Lithuania. Approx. 800g.
Krekenavos Salted Large Pork Casings
Natural large-calibre casings for traditional home sausage-making
LITHUANIA · KREKENAVOS AGROFIRMA · APPROX. 800G
What it is
Rinse thoroughly under cold running water, then soak in cold water for 30–60 minutes (or overnight) to draw out excess salt and check for splits. Slide onto your sausage-stuffer nozzle, fill to your preferred density, and tie off at the link length you want.
Large-calibre natural pork intestines, carefully cleaned and preserved in salt. For decades these have been the casing of choice across Eastern Europe for boiled sausages, frankfurters, and bratwurst-style links. The generous 800g pack covers several kilograms of home-made sausage in one go.
Ingredients
Pork intestines, salt.
Check the pack for declared ingredients.
Nutrition (per 100 g)
| Energy | 120 kcal / 502 kJ |
| Fat | 5.0g |
| of which saturates | 1.8g |
| Carbohydrate | 0g |
| of which sugars | 0g |
| Protein | 15.0g |
| Salt | 15.0g |
Typical values for this product — check the pack for the exact figures.
Allergens & storage
Contains: No allergens declared by the manufacturer.
Store Keep refrigerated at 0–6°C. After opening, store unused casings submerged in fresh brine or heavily salted water — they will keep for 2–3 months. Do not freeze: freezing degrades the casing texture.
Net weight: — · Brand: Krekenavos Agrofirma · Lithuania
Krekenavos Agrofirma has over 25 years of Lithuanian meat-craft behind these casings — the right foundation for sausages made your way.
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