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From raw casing to finished product
Work with natural casings is a multi-step process where each step requires care. The goal is a clean, whole and durable intestine that can be used for sausage production.
The intestine is emptied and rinsed thoroughly to remove contents. After that, the different layers are cleaned so only the usable membrane remains. It requires a feel to remove the right amount without damaging the intestine.
Intestines are sorted by quality and calibrated by thickness. Calibration means measuring the diameter so the customer knows what size sausage the intestine is suitable for. Uniformity is important so the end product is uniform.
To make intestines durable, they are preserved, typically by salting. The salt draws water out and inhibits bacterial growth, allowing the product to be stored and transported. Correct preservation is crucial for quality upon delivery.
With practice, movements become quick and clean. It is a profession where routine and feel weigh heavily, and where experience is clearly visible in the quality of the finished product.