The shelf life of pig casings is 3 months.

The storage and preservation of casings is extremely important. Salted casings should be stored at a temperature of 0 to 10°C. Dry casings are mainly to prevent insects, mold and deterioration, so they must be stored in a dry, ventilated place. In a rodent-free warehouse, the temperature should be below 25°C and the relative humidity should be between 50 and 60.

The sausages filled with pig casings do not dye, and the fillings of the sausages can be seen with the naked eye, giving people a clean and hygienic feeling, which can increase appetite, and will not change flavor or deteriorate within a certain period of time. , it is very convenient to carry and eat out. Transportation conditions

Due to the different properties of salted casings and dry casings, their packaging is also different. Salted casings are made in non-toxic plastic buckets lined with plastic bags. It must be sturdy and durable and meet food hygiene requirements. When loading the barrel, it must be fully sprinkled with special salt for casings and filled with saturated salt brine. Dry casings are packaged in linen, lined with kraft paper and non-toxic plastic film, the seams must be tightly sealed, and pepper is sprinkled inside the package.

Casings are perishable commodities. In order to ensure the quality of the casings and transport them safely to the destination, care must be taken not to be exposed to heat during transportation. When waiting for loading at stations or docks, you must choose a cool, ventilated, and clean place. Must avoid sunlight and rain. Train transportation requires a shed, and ship transportation must be placed under a ventilated and cool horizontal line and away from heat sources.