salted sheep casings,Pakistan sheep casing price supplier

Sheep Casings are the highest quality small diameter casings used for finest in Sausages such as Bockwurst, Frankfurters and Port Sausage. These casings combine tenderness with sufficient strength to with stand the filling, cooking, and smoking operations.

Our sheep casings are of the highest quality. Casing is prepared on hygienic methods as a results original taste remains long and consumer can get healthy food. These casings are combining the smoothness of the casing with its strength during the filling process. Color of the casings depends on their origins and varies from white to gray, but the color doesn't affect quality of casings. We may offer to our customers best sheep casings from Pakistan, Afghanistan UAE and some other parts of country.

SHEEP AND GOAT CASINGS

sheep or goat small casings or rounds(small intestines) are pulled free of the adhering fatty tissue, stripped free of their contents, immersed in water (10°C) and fermented or directly slimed by machines. After the removal of the mucosa, serosa and both muscular layers, the casings are Salted, inflated for grading, measuring, re-salting and stored in cold place.

Sheep casings are packaged in hanks (100 yards or 90m-91m) and may be extra wide (25 mm and up), wide (22 to 24 mm), medium (20 to 22 mm), narrow-medium (18 to 20 mm) and narrow (16 to 18 mm). Selection & measurement has been done according to customer demand. Sheep casings are primarily used for fresh frying sausages and for frankfurters, wieners, chipolatas, etc. Sheep fore-stomachs are used for haggis and some other meats and fancy meat specialties.

SHEEP CASINGS

1. – Sheep Casings
2. – Sheep Caps,
3. – Straight Casing
4. – Bladder

   History :

   History of Sausage is as long as the history of Man and Civilization. It is often assumed that sausages were invented by the Sumerians in the region that is Iraq today, around 4000 BC. Reference to a cooked meat product stuffed in a goat stomach like a sausage was known in Babylon and described as a recipe in the world’s oldest cooking book 3,750 years ago (Yale Babylonian collection, New Haven Connecticut, USA).

   The Chinese sausage which consists of goat and lamb meat was first mentioned in 589 BC. The Greek poet Homer mentioned a kind of blood sausage in his Odyssey (book 20, poem 25); Epicharmus (ca. 550 BC — ca. 460 BC) wrote a comedy entitled The Sausage . Numerous books report that sausages were already popular among the ancient Greeks and Romans. We can say that sausage is known to be the oldest form of processed meat. It may even be considered world’s first convenience food.

   Over the last thousand years, Sausage Making became a venerable and highly developed craft. Its practitioners fostered a rich tradition (at once cosmopolitan and personal) Families carried their particular art down through dozens of generations and across dozens of nations with each contributing his taste and heritage to his art, which was also influenced by the demand of the marketplace and available ingredients.

   In 20 ^th Century Industrial Revolution give new life to this art. But meat processing industry faced challenges of "efficiency and quality" and overcame other adversities as well, allowing it to develop quality products that met food safety standards.

   Today in the 21st Century, literally thousands of varieties of traditional and 'designer' sausage are produced worldwide. And while there are now Three basic types of sausage casings (Natural, Collagen ,Cellulose And Plastic Casings -- collagen and cellulose casings are relative newcomers in the artificial casings field, born of necessity due to the ever-increasing demand for this marvelous staple throughout the 20th century ),

   Natural Casings are still the preferred choice among discriminating sausage chefs everywhere.