Curved cattle casings 35/37, volume 50 m
Further information:
The Kranzdarm is processed beef small intestine. It is particularly well-suited for classic meat sausage rings or artisanal raw and cooked sausages.
Application:
Wash off adhering salt before use and soak the intestine at a water temperature of 35°C to 37°C until the intestine has reached full elasticity.
Curved cattle casings 35/37, volume 50 m
Further information:
The Kranzdarm is processed beef small intestine. It is particularly well-suited for classic meat sausage rings or artisanal raw and cooked sausages.
Application:
Wash off adhering salt before use and soak the intestine at a water temperature of 35°C to 37°C until the intestine has reached full elasticity.
