Casings belong to pigs, so casings are generally in the fresh area of supermarkets like pork.

Brief introduction of casing

Casing is a livestock product made by scraping the large intestine and small intestine of livestock. Mainly used as a jacket for filling sausages and enemas; Catgut can also be made into catgut, which is used to make tennis racket strings, bowstrings and surgical sutures.

Casings are divided into pig casings, sheep casings and cattle casings according to animal types. According to the position, there are big casings and small casings. Intestines are divided into mucosa, submucosa, muscularis and serosa from inside to outside. According to the different requirements of livestock and their processed products, the treatment of the above four layers is different. A good casing should be tough and translucent. What is emerging now is the collagen edible casing.

Intestines can be divided into mucosa, submucosa, muscularis and serosa from inside to outside. When processing salt casings of pigs and sheep, only the submucosa is left, and the other three layers are scraped off; When processing dried casings of pigs and sheep, some mucosa was preserved except submucosa; When processing the salt and dried sausage casing of cattle, only the mucosa is removed and the other three layers are kept.