The superman of sausage skins, the wall of a beef casing is around five times thicker than its hog cousin. They are sold as beef rounds (<46mm) or beef middles (>50mm). Excellent for salamis and larger cured or dried sausages. Soak overnight.

As the superman of sausage skins, the wall of a beef casing is around five times thicker than the wall of its hog cousin.

Excellent for salamis and larger cured or dried sausages.

Soak overnight under refrigeration.

Beef casings have the most distinct odour compared to any other natural casing.