www.sausagemaking.org

At about this time of year (in my pre-sausage days) I used to see what I thought was bundles of dried casings for sale in the markets in Portugal - they were wider than hog casings and tied up in crinkly flat bundles - I'm guessing beef middles - in any case they are still used by home producers at this time of year. I'm going to get Mum and Dad to send some over as they are significantly cheaper than buying salt-packed beef middles, so will eventually post some pictures.

Does anyone have any experience of this product? Or is it likely that they are actually collagen casings?

Philip

These casings are here for sale as well in Italian salami specialist stores. I was always wondering how to treat them before stuffing as I have only used the salt packed ( Cow Bung) casings many years ago.
Jan.