OUR PRODUCT
Salted Sheep & Goat Casings
Our sheep casings are of the highest quality. Casing is prepared on hygienic methods as a results original taste remains long and consumer can get healthy food. These casings are combining the smoothness of the casing with its strength during the filling process. Color of the casings depends on their origins and varies from white to gray, but the color doesn’t affect quality of casings. We may offer to our customers best sheep casings from Pakistan,Afghanistan UAE and some other parts of country. These are small casings or rounds(small intestines) are pulled free of the adhering fatty tissue, stripped free of theircontents, immersed in water (10°C) and fermented or directly slimed by machines. After the removal of the mucosa,serosa and both muscular layers, the casings are Salted, inflated for grading, measuring, re-salting and stored in cold place. Sheep casings are packaged in hanks (100 yards or 90m-91m) and may be extra wide (25 mm and up), wide (22 to 24mm), medium (20 to 22 mm), narrow-medium (18 to 20 mm) and narrow (16 to 18 mm). Selection & measurement has been done according to customer demand. Sheep casings are primarily used for fresh frying sausages and for frankfurters, wieners, chipolatas, etc. Sheep fore-stomachs are used for haggis and some other meats and fancy meat specialties
