Our 32/35mm natural hog casings are the go-to “everyday” size for making classic sausage links with a traditional look, great tenderness, and that signature natural snap. These casings are packed fresh in salt (the standard method for preserving natural casings), then rinsed and soaked before stuffing.

Size + what “32/35mm” means

• 32/35mm refers to the stuffed (filled) diameter range of the casing.

• This is one of the most popular sizes for Italian sausage, bratwurst-style links, Polish-style fresh sausages, and general-purpose links—big enough to feel substantial, but not “oversized.”

Pack style

• Sold by the hank

• Salt-packed (fresh in salt) for stability, quality, and shelf life during storage and shipping.

Stuffing capacity (planning estimates)

Natural casings vary, but these are reliable production estimates for normal stuffing and link spacing:

• Approx. 3.0 ft of casing per 1 lb of sausage

• 1 hank yields roughly 100–120 lb of finished product (estimate; yield varies based on link length, stuffing pressure, and trimming/setup loss)

Why natural hog casings

• Superior bite and snap compared to collagen

• Breathable casing for excellent cook performance and texture

• Traditional appearance—the standard for authentic fresh sausage links

Basic prep (quick guide)

1. Rinse off surface salt thoroughly.

2. Soak in cool water until soft and stretchy.

3. Flush water through the casing to open it and remove excess salt inside.

4. Stuff, link, and twist.