Information on natural sausage casings. Natural ... - Peter Gelhard

<strong>Information</strong> on natural sausage casings.
Here we provide important and useful information on natural sausage casings.
All texts can be downloaded as PDF files and printed.
Natural sausage casings
Natural sausage casings: where they come from and what they are
transused for.
The advantages of natural sausage casings at a glance.
Types and uses
Natural sausage casings from sheep
Natural sausage casings from hog
Natural sausage casing from beef
Natural sausage casings: where they come from
and what they are used for.
The natural sausage casing is a by-product of every slaughter. Even 5000 years
ago people used animal gut to make swimming aids or string hunting bows.
Animal gut was used for making strings for musical instruments such as guitars and
violins before nylon strings were invented.
Even tennis rackets would not have existed without the use of natural animal gut:
they were originally strung using strings made of beef and sheep gut.
Another achievement of 1655 would not have happened without animal gut pro-
cessing. Dr. Contom developed the first condom from sheep gut. It was named
after its creator.

It was not until 200 years later that this version was replaced by the rubber models
developed by Charles Goodyear. In the 20th century beef gut was used to sew up
the wounds of surgery patients. Since it dissolved by itself, so it was no longer
necessary to remove the stitches.
Natural animal gut was thus used universally and had an important role to play in
the development of music, sport and medicine. But of course it is mainly known for
its use today in the sausage industry.
The advantages of natural sausage casings
at a glance.
The natural sausage casing is regarded as the most natural way of “packaging” a
sausage. For 2000 years, the gut of slaughtered animals has been used as a casing
for meat foods.
Back then people recognised the many advantages offered by natural casings.
These are:
A natural product
Natural casings are a natural product, a by-product of slaughter.
Neutral taste
Natural casings do not have a taste of their own.
Optimum aroma development
The natural casing promotes the taste of the sausage, the aroma can develop perfectly
due to the variable permeability of the casing.
Crispy effect
Only a natural casing provides the characteristic crispy bite of a good sausage.
Elasticity
The high resilience of natural casings ensures excellent results and quality in sausage
manufacture.

Natural sheep casings.
The small intestine of the sheep is processed: it is the most tender and thinnest type
of natural casing for sausage and provides the unique crispy bite so typical of a
good sausage. In terms of value, it is economically the most important of all natural
sausage casings.
Peter Gelhard offers natural sheep casing products of the highest quality for manu-
facturing cooked sausage, dry sausage and smoked sausage, Viennese sausage,
Frankfurter sausage, Knackerwurst and Bockwurst. The main procurement sources
for sheep casings are in Australia, China, New Zealand and the Orient.
Here, the company runs a number of highly efficient sorting and processing plants
whose processing methods are subject to the stringent Gelhard quality standards.
Immediately after slaughtering, the processing of the sheep casing begins with the
cleaning. All natural casings are processed by hand in the work processes. This
ensures continuous top quality.
The processing must pass through many production stages before each natural
casing meets the product quality that the Gelhard brand stands for worldwide.
This means that our customers get the very best quality as a contribution to the suc-
cess of their own sausage products with each natural sheep casing, in every desi-
red specification.
Natural hog casings.
The most frequent type of casing to be used in Germany is the hog casing. It rates
most highly in terms of import and export statistics. It includes the small intestine,
the fatende, the chitterling, the bung cap and the porcine stomach.
Peter Gelhard takes over casing packages from hogs immediately after slaughtering
at numerous locations in the European neighbouring countries and in China as well
as in many other far distant countries. Here, they are first cleaned and then proces-
sed and preserved at the different production sites. At the same time, the speci-
fic Gelhard processing method is applied in which the quality aspect is the focus of
attention in each phase.

Immediately after slaughtering, the processing of the hog casing begins with the
cleaning. All natural casings are processed by hand in the work processes. This
ensures continuous top quality.
The processing must pass through many production stages before each natural
casing meets the product quality that the Gelhard brand stands for worldwide.
This means that our customers get a pure piece of nature with each natural hog
casing that meets their own high quality standards of sausage. Regardless of the
processing, packaging and specification.
Natural beef casings.
Beef casings are made from the runner and middle, fatende and bung cap: they
are excellent as high quality casings for raw, cooked and boiled sausages.
Peter Gelhard is a worldwide leader in the beef casing market and offers beef
casings from the important supplier countries of South America. In cooperation with
renowned food laboratories, very special importance is attached to the micro bac-
teriological aspects.
Immediately after slaughtering, the processing of the beef casing begins with the
cleaning. All natural casings are processed by hand in the work processes. This
ensures continuous top quality. The processing must pass through many production
stages before each natural casing meets the product quality that the Gelhard
brand stands for worldwide. This means that our customers get a piece assured
quality in every desired processing, packaging and specification.