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.

Natural casing refers to the intestines of animals, typically pigs, sheep, or cows, that are cleaned and processed for use as sausage casings. Unlike synthetic options such as collagen or cellulose, natural casings are derived from real animal tissue, offering a more authentic and traditional eating experience.