DIAH DO IT AT Home Natural Pork Casings for Sausages 28/30mm x 15m Clean and Safe Guts Perfect Made

- Pork casings are made from pork intestine with a diameter of 28/30mm and a length of 15 meters, which is sufficient for approximately 7-9 kg of meat stuffing. The length of the casings should be measured after soaking in water - Instructions: Soak the intestines in water for 20 minutes before using them to make sausages. This will soften the intestines and make them easier to handle, preventing them from becoming too tough. - Before opening: The product can be stored at room temperature, in a dry, non-sunlit place. However, refrigeration is the most recommended method of storage as it extends the shelf life. After opening: It is recommended to store the product in the refrigerator at a temperature of 4 to 14°C, preferably covered in salt. Leftover casings can also be frozen and used for other products. However, once defrosted, the product should not be refrozen. - Ingredients: hog casings, preservative: salt