Hogs & Pigs
Price range: £15.00 through £176.00
Natural hog casings are sourced from the small intestine of the pig. They are typically referred to as “hog” casings rather than pig casings, with typical diameters range from around 28mm up to approximately 46mm.
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Natural hog casings are sourced from the small intestine of the pig. They are typically referred to as “hog” casings rather than pig casings, with typical diameters range from around 28mm up to approximately 46mm.
Hog casings naturally form a curved shape due to how they sit within the animal. Standard size grades include 28/30mm, 30/32mm, 34/36mm, 38/40mm, and 40mm+.
In the UK and Ireland, hog casings are the go-to choice for most traditional fresh sausages, including favourites like Cumberland rings, Lincolnshire sausages, BBQ varieties, and boerewors. Across Europe, they are used extensively—particularly in Germany for bratwurst and frankfurters, in Spain for chorizo, and throughout Eastern Europe for kielbasa and a wide range of smoked sausages.
Compared to sheep casings, hog casings are slightly thicker and more durable, making them easier to handle—especially for those new to sausage making. When filled correctly, they provide an excellent finish and appearance, while their natural properties allow them to expand and contract with the meat during cooking or curing. Their strength makes them suitable for a variety of preparation methods, including hanging, boiling, steaming, grilling, smoking, and barbecuing. As a approximate guide, a 34/36mm casing will typically hold around 1lb of sausage meat per meter.
Hog casings are commonly supplied either dry-salted or in brine and are also available in a taped format for speed and convenience. Each individual hank contains 80 meters of casing, with the taped casings being sold in multiples of two hanks (160 meters).
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