Hog Casing

Hog casing is a natural sausage casing made from the cleaned intestines of pigs. Prized by butchers and home cooks alike, hog casings are valued for their strength, flexibility, and ability to impart a satisfying snap to sausages when bitten into. They are commonly used for making a wide variety of fresh and smoked sausages, including bratwurst, Italian sausage, and chorizo. Before use, hog casings are typically soaked and rinsed to remove any salt used for preservation and to ensure they are pliable and easy to handle. Their natural origin allows for uniform cooking and helps retain the juiciness and flavor of the sausage filling, making them a preferred choice for those seeking authentic, high-quality sausages.

Hog casing, often used for making homemade sausages, can typically be found in the meat department of most well-stocked grocery stores. Look for it near the butcher counter or in a refrigerated section where specialty meat products are displayed. Sometimes, hog casings are packaged in small tubs or vacuum-sealed bags and may be labeled as "sausage casings." If you don’t see them on the shelves, don’t hesitate to ask the butcher directly, as they may keep casings in the back or be able to special order them for you. In some stores, especially smaller or specialty markets, hog casings may also be available in the frozen foods section or with ethnic foods, particularly those focused on European or Mediterranean cuisines. If all else fails, many online retailers and specialty food shops carry hog casings and can deliver them directly to your home.