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Goat casings
| 14/16 | 16/18 | 18/20 | 19/21 | 20/22 | 21/23 | 22/24 | 23/25 | 24/26 | 26/28 | 28/30 | Special selection |
| 2m/+ | 3m/+ | 5m/+ | 7m/+ | 10m/+ |
| AA | A | AB | B | BC |
| Salted | Ready to be filled in net or bag | Soft tubes | Hard tubes |
| Drums | Buckets | Casks |
Pre-treatment:
Before production, the Goat casings must be treated as
described below. Salted Goat casings should be soaked in cold
water over night. Before filling, the Goat casings ready for
filling should soak in water at +30°C to +35°C for about 10
minutes again.
Hog casings
| 24/26 | 26/28 | 28/30 | 30/32 | 32/34 | 34/36 | 36/38 | 38/40 | 40/42 | 42/44 | 45/+ | Special selections |
| 2 m/+ | 3 m/+ | 5 m/+ | 8 m/+ | 10 m/+ | 14 m/+ |
| AA Bockwurst quality (without veins) | A Bratwurst quality |
| Salted | Ready to be filled in net or bag | Soft tubes |
| Drums | Buckets | Casks | E2-boxes | Cardboard boxes |
Pre-treatment:
Before production, the hog casings must be treated as described
below. Salted hog casings should be soaked in cold water over
night. Before filling, the casings should soak in water at
+30°C to +35°C for about 10 minutes again.
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