When it comes to sausage production, natural casing has a history as long as sausage itself. Made from the cleaned intestines of animals such as pigs, sheep, or cattle, it is a completely edible, elastic, and breathable material that has been used for centuries to encase meat products.

Natural hog casings are the cleaned and prepared intestines of pigs, specifically the small intestines. These casings are prized for their natural origin, offering an authentic sausage experience with the right texture and bite. Unlike synthetic casings made from collagen or other materials, natural hog casings come directly from an animal source, preserving the traditional quality of sausages.

Natural sausage casings have been a traditional and essential component in sausage making for centuries. Whether it's natural hog casings, sheep casings, or other forms of natural sausage casings, these products are prized for their superior texture, flavor retention, and natural bite. China has become one of the leading countries in the production and export of sausage casings, offering high-quality products to meat processors and sausage manufacturers worldwide. In this article, we introduce the top 5 natural casing manufacturers in China, known for their professionalism, product variety, and global reach.

Sausages have been a culinary staple across many cultures for centuries, and one of the most essential components in traditional sausage making is the casing. While synthetic options like collagen casings and plastic casings have become common, many artisanal and home sausage makers still prefer using natural sausage casings made from animal intestines. But which animals' intestines are suitable for this purpose? Let's explore the common sources of natural casings and how they relate to different types of sausages, from breakfast sausage to the classic hot dog.

Natural casings are the original sausage wrappers—used for centuries by butchers and chefs around the world. Derived from the intestines of animals such as pigs (hog), sheep, or cattle, natural casings are thoroughly cleaned, salted, and prepared for use in sausage making. Unlike synthetic or collagen casings, they are 100% edible and provide a unique texture and flavor profile that artificial alternatives simply can’t replicate.

Natural sausage casings are made from the cleaned and processed intestines of animals—most commonly pigs, sheep, and cows. Among these, hog casings are the most popular due to their ideal size and flexibility, making them perfect for crafting everything from breakfast links to bratwursts.