Krekenavos Salted Pork Casings — for Homemade Sausage

Large-calibre natural pork casings, salt-preserved, ready to soak and stuff

LITHUANIA   ·   KREKENAVOS   ·   ±800 g

What it is

Natural pork intestines (cleaned, salt-preserved) for use as sausage casings. The large-calibre cut is the standard size for traditional Eastern-European sausages and for ham-shape boiled or smoked products. Salt preservation lets the casings keep in the fridge for many weeks.

Before stuffing: rinse the casings under cold running water, then soak in cool water for at least 30–60 minutes (overnight is fine) to draw out the salt, soften, and check for any pinholes. Drain, slip onto the stuffer horn, and you're ready.

Ingredients

Pork intestines, salt.

Salt-cured for preservation only — no other additives. Always check the pack for the exact ingredient list of the batch you receive.

Use & capacity

Pack approximately 800 g, sufficient to make several kilos of sausage depending on calibre and recipe. Standard pork-belly sausages (~38–42 mm), traditional krupininiai, or ham-shape boiled products all work in this casing size.

Allergens & storage

Allergens: none of the 14 statutory UK allergens. Always check the pack to confirm.

Store refrigerated at 0–6°C. Once opened, keep the casings submerged in their own salt brine (or fresh brine) and use within 2–3 months. Drained and dried casings keep less well — rebrine if not stuffing immediately.

Net weight: approximately 800 g  ·  Brand: Krekenavos  ·  Lithuania

Soak. Stuff. Smoke or boil. The way sausage has been made for centuries.