Sausages in natural casings.
Nothing more natural!

Modern consumers value classic, tried and tested food products of clear origin, honestly manufactured with natural ingredients and natural packaging.

Such is the case with sausages in natural casings, the most natural casing packaging for sausages, which have been around for millenia. Quality sausages in natural casings form part of the dietry trends of the “Nature Generation”, because you cannot improve on nature. “Nature´s best” also applies to buying sausages: “Nature. What else? Naturally!”

Sausages in natural casings are natural

Do you know a better skin than the natural one? Probably not, because you cannot improve on nature.

Natural casings are the oldest “packaging” for sausages. And the best. Even though artificial casings have now been developed for sausage manufacturing, many manufacturers make a conscious choice to use natural casings specifically for their top quality products, as they refine the taste of the sausage products and improve them in every respect.

Natural casings are diverse

German and international sausage specialities range from hearty and substantial to delicate and sophisticated.

Sausages made according to classical and traditional recipes are nearly always in a natural sheep, hog or beef casing. For this reason, these quite special types of sausages are considered to be delicacies among connoisseurs as a delicatessen product and are very much sought after among gourmets. Because tradition ties in with nature, natural casings encase these kinds of quality sausages and refine them into absolute delicacies.

Sausages in natural casings are top quality

Trends in sausage products change – the demand for quality stays the same.

Natural, great taste is timeless, and natural casings have made a “crisp” contribution to this for ages. Among modern consumers, sausages in natural casings are considered as traditional, width high quality craftsmanship. And as natural! The best quality sausages in natural casings fulfil the sophisticated demands modern consumers place on “natural” foods.

Natural
sheep casings

Natural
hog casings

Natural
beef casings

Our natural casing products

The small intestine of the sheep is processed: it is the most tender and thinnest type of natural casing for sausage and provides the unique crispy bite so typical of a good sausage. In terms of value, it is economically the most important of all natural sausage casings.

Peter Gelhard offers natural sheep casing products of the highest quality for manufacturing cooked sausage, cured sausage and smoked sausage, Viennese sausage, Frankfurter sausage, knockwurst and bockwurst. The main procurement sources for sheep casings are in Australia, China, New Zealand and the Middle East.

Here, the company runs a number of highly efficient sorting and processing plants whose processing methods are subject to the stringent Peter Gelhard quality standards. Immediately after slaughtering, the processing of the sheep casing begins with the cleaning. All natural casings are processed by hand in the work processes.

This ensures continuous top quality. The processing must pass through many production stages before each natural casing meets the product quality that the Gelhard brand stands for worldwide. This means that our customers get the very best quality with each natural sheep casing as our contribution to the success of their own sausage products, in every desired specification.

The most frequent type of casing to be used in Germany is the hog casing. It rates most highly in terms of import and export statistics. It includes the small intestine (runner), the fatend, the chitterling, the bung cap and the porcine stomach (maw).

Immediately after hogs are slaughtered, Peter Gelhard takes over the packaging of the casings at numerous locations in neighboring European countries and in China as well as in many other distant countries. Here, they are first cleaned and then processed and preserved at the different production sites. At the same time, the specific Peter Gelhard processing method is applied in which the quality aspect is the focus of attention in each phase.

Immediately after slaughtering, the processing of the hog casing begins with the cleaning. All natural casings are processed by hand in the work processes. This ensures continuous top quality. The processing must pass through many production stages before each natural casing meets the product quality that the Peter Gelhard brand stands for worldwide.

This means that our customers get a pure piece of nature which meets their own high quality standards for sausage with each natural hog casing, regardless of the processing, packaging and specification.

Beef casings are made from the runner and middle, fatend and bung capend: they are excellent as high quality casings for raw, cooked and boiled sausages.

Peter Gelhard is a worldwide leader in the beef casing market and offers beef casings from the important supplier countries of South America. In cooperation with renowned food laboratories, very special importance is placed onthe micro bacteriological aspects. Immediately after slaughtering, the processing of the beef casing begins with the cleaning.

All natural casings are processed by hand in the work processes. This ensures continual top quality. The processing must pass through many production stages before each natural casing meets the product quality that the Peter Gelhard brand stands for worldwide. This means that our customers get a piece of assured qualityin every desired processing, packaging and specification.

Natural casings – simply unique!

A natural product

Natural casings are a natural product, a by-product of slaughter.

Neutral taste

Natural casings do not have a taste of their own.

Crispy effect

Only a natural casing provides the characteristic crispy bite of a good sausage.

Elasticity

The high resilience of natural casings ensures excellent results and quality in sausage manufacturing.

Optimal flavor development

The natural casing promotes the taste of the sausage, the flavor can develop perfectly due to the variable permeability of the casing.

Hearty and delicious

Because tradition ties in with nature, natural casings encase quality sausages and refine them into absolute delicacies.

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