Products

Van Hessen B.V. Pig Casings are ideal for fresh sausages, smoked sausages and dry sausages. The uniform size and shape ensure consistency and minimize waste. Because our pig casings are natural, they have a brittle and tough bite with just the right amount of resistance. They are also transparent, so it is easy to highlight the quality of your sausage ingredients.

Van Hessen B.V. Sheep Casing are ideal for products with fine milky or coarse-grained sausage fillings, including cooked, smoked or fresh sausages. Each casing is translucent white with a smooth and perfect appearance. We provide casings of long-term use rice and extra-long use rice specifications to achieve the maximum benefit in the treatment process.

Van Hessen B.V. Beef sausage casings Can be used to make leona-style sausages, all types of bologna sausages, dry and semi-dry servilat sausages, dry and cooked salami and cowboy sausages. The film thickness of the casing is largely determined by the amount of fat left when the casing is cleaned.

Van Hessen B.V. Large Intestine Head make your cooked or dried sausage look standard and natural. In our factory, every rectal casing is processed by hand; in this way, we can guarantee the best quality. Our large intestine head has to go through 28 processes before the final product can meet our high standards.

Van Hessen B.V. Beef ileum casings are used to make ring-shaped bologna sausages, ring-shaped liver sausages, lean sausages, polish sausages, blood sausages, kosher sausages, and holstein cattle sausages. Approximate filling volume refers to "Wet weight".The film thickness of the casing is largely determined by the amount of fat left when the casing is cleaned.

Van Hessen B.V. Colon casing are mainly used to make morto sausage, montbélia sausage, liver sausage, smoked liver sausage, genovese sausage, thuringian sausage, smoked sausage and servilat sausage.

Van Hessen B.V. Cattle cecum casings are used to make capocolla, cowboy intestine, large bologna sausage, lebanese and italian sausage salami salami. The film thickness of the casing is largely determined by the amount of fat left when the casing is cleaned.