Less delicate than their sheep sibling, hog casings are easier to use, making them more popular. Great for sausage-stuffing newbies. Their transparent patina allows clear visibility of ingredients, and they yield a thicker sausage than sheep. Soak for at least two hours prior to using, better still overnight.

Hog casings are less delicate than their sheep sibling, making them easier to use and more popular. 

Great for sausage-stuffing newbies. 

Their transparent patina allows clear visibility of ingredients, and they yield a thicker sausage than sheep. 

Soak for at least two hours prior to using, better still overnight.

Small threads or whiskers appear when intestines are knife cut at the slaughterhouse. These disappear during the cooking process.