Cleaning and processing of natural intestines
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.
§Emptying and first cleaning
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.
§Sorting and calibration
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.
- 01Emptying: the intestine's contents are removed.
- 02Cleaning: unwanted layers are removed gently.
- 03Inversion: the intestine is turned to clean the inside.
- 04Sorting: by quality and usability.
- 05Calibration: diameter measurement.
§Preservation
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.