Products

Beef Casings

DCW produces and carries a variety of beef casings to fit our customers manufacturing needs. There are three main types of beef casings that we offer: Beef rounds, beef middles and beef caps.

Beef Rounds

Rounds can be used to produce items such as Ring Bologna, Ring liver sausage, Mettwurst, Polish Sausage, Blood Sausage and Holsteirner.

  • 35/38
  • 38/40
  • 40/43
  • 43/46
  • 46/48
  • 46/49
  • 49+

Beef Middles

Beef Middles are often used for the production of items such as Bologna, Dry and Semi dry cervelats, Dry and cooked Salami, Kishka and Veal Sausage.

  • 45/50mm (1 ¾ -2 inches)
  • 50/55mm (2-2 ¼ inches)
  • 55/60mm (2 ¼ -2 ½ inches)
  • 60/65mm (2 ½ -3 inches)
  • 65+mm  (3+ inches)

Beef Caps

Beef caps are used for traditional items such as Capocolla, Veal Sausage, Large bologna, Lebanon and cooked salamis.

  • 95/115mm (4-4 ½ inches)
  • 115/130mm (4 ½- 5 inches)
  • 130+mm (5+ inches)
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