FAQ’s

What is a natural casing?

Natural sausage casings are made from the small intestines of an animal, in our case free range, grass fed, New Zealand sheep. They are cleaned and calibrated by hand and via machinery using only water. Sea salt is added to act as a natural preserving agent enabling them to survive outside of a fridge for relatively long periods of time.

What is the difference between a natural casing and a synthetic casing?

The benefits of the natural casing are flavour and visual appeal. Natural sausage casings have an enhanced taste, tenderness and texture that no synthetic casing can match. Natural casings also provide a far superior consumption experience with that authentic snap when eaten. Because the natural casing breathes, it results in a deeper flavour and richness in the sausage – the smoking and cooking flavours can permeate the casing and infuse the meat.

Where can I get The New Zealand Casing Co Casings?

Our casings can be ordered direct from us, we ship locally as well as anywhere globally where top quality sausage casings are required, contact us now.

Where do your casings come from?

We source our casings from only the best natural farms in New Zealand.

What ingredients do natural sausage casings contain?

Absolutely nothing but cleaned intestines and food grade salt.

Are there any chemicals used in the production process?

No chemicals, no additives only water are used during the processing of natural casings.

Are your casings Halal certified?

Yes. All the animals our casings come from are killed according to Halal regulations. A copy of our Halal certification can be presented prior to order.

How long will casings last for?

Our casings come with a 365 day shelf life if stored at recommended temperatures.

How do I store natural casings?

Store your natural casings in a temperature controlled refrigerated environment between 5°C and 10°C to ensure optimum product integrity is maintained.

Can I save any leftover casings that I've already soaked?

Yes. Remove any excess water by running your fingers down the casings and re-coat in salt. Place the casings in an airtight container and store in the fridge ensuring you use within the recommended shelf life.

What’s the difference between salted and tubed casings?

Tubed casings are casings spun on plastic tubes for easier application onto the stuffing nozzle. Casings on tubes don’t need as much sorting before use. Salted casings are casings in their original form, given they come without tubes they need to be carefully untied to avoid tangles.

What is your supply availability?

The New Zealand Casings Co can supply natural casings 52 weeks of the year. We know year-round availability is vitally important.

The best New Zealand natural sausage casings for making premium delicious sausages.