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The small intestine of sheep is called sheep casings (Salting). They offer the thinnest and most tender casing for sausages. Sheep casings are the highest quality small diameter casings. They combine tenderness with sufficient
strength to withstand the filling, cooking and smoking operations. The color ranges from white to grey depending on the origin. This variation does not indicate quality strength, capability of smoke penetration, etc.
Most sheep casings come from Australia, New Zealand, South America and China. Turkey, Iran and other oriental countries etc.
Cooked sausages: e.g. Wiener, Frankfurter
Fine grill sausages: e.g. Nürnberger
Raw sausages: e.g. Debreziner, Cabanossi