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Sheep 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 sheep casings must be treated as
described below. Salted sheep casings should be soaked in
cold water over night. Before filling, the sheep 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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