Sheep casings 16/18 A (91,44 m).

To prepare delicious smoked sausages from natural meat, you need to choose the right quality ingredients. It is important to choose a shell that will meet technological requirements, evenly pass and distribute smoke. The most versatile raw materials are lamb. The celles are thin sections of the intestines of the sheep, which have gone through several stages of technological processing. After cleaning, the raw materials are subject to sorting, salting, and also go through several stages of soaking and subsequent drying. The result is a high-quality lamb shell, suitable for both manual unscrewing of sausages and automatic unscrewing. Finished raw materials are distributed in bunches, ligamentous places are abundantly treated with kitchen salt. Natural lamb shell does not contain artificial preservatives, dyes and other substances harmful to the body. It is fully edible and, with proper preparation, complements the taste of the dish. In addition to cooking sausages, the shell can be used to decorate hunting sausages, pork sausages and other products from natural meat in industrial and domestic conditions.