The three most used beef casings are beef bung caps, beef rounds, and beef middles and are available in:

  • Thick-walled
  • Fat-free

Characteristics:

  • Uniformity
  • Strong traditional look
  • Use for a variety of applications
  • Great customer appeal
  • Easily molded into a wide variety of shapes

Caps:

  • Capocolla 4 - 4 1/2
  • Large Bologna 4 1/2 - 5
  • Cooked Salami 5+
  • Approximate Stuffing Capacity:
    1 3/4 - 2: 8-10
    2 - 2 1/4: 10-12
    2 1/4 - 2 1/2: 12+

Rounds:

  • Ring Bologna 35/38 mm
  • Ring Liver Sausage 38/40 mm
  • Polish Sausage 40/43 mm
  • Blood Sausage 43/46 mm
  • Kishka 46 mm+
  • Approximate Stuffing Capacity:
    35-38mm: 65
    38-40mm: 72-75
    40-43mm: 80-82
    43-46mm: 83-88
    46+: 90+

Middles:

  • Dry & Cooked Salami 1 3/4 - 2
  • Semi-dry Cervelats 2 - 2 1/4
  • Bologna 2 1/4 - 2 1/2
  • Approximate Stuffing Capacity:
    50-55mm: 55-65
    55-60mm: 80-90
    60-65mm: 90+