Thick natural casings for traditional and demanding cold cuts
Fat ends are the large casing of the pig and are used in preparations that require a large diameter, increased strength and a stable result. They are ideal for thick sausages and traditional cold cuts, where the casing plays a crucial role in both proper maturation and the final appearance of the product.
The casings are carefully selected and processed with strict quality criteria to ensure uniformity, purity and safety in each batch. Their natural structure offers excellent resistance to filling, boiling and ripening processes, without altering their shape or texture.
Processing and packaging are carried out in accordance with HACCP and ISO 22000 standards, ensuring a high level of hygiene at all stages. The option of repackaging in containers or vacuum is provided, as well as the option of straining, for greater convenience and time savings in production.
Fat ends knuckles are a key tool in traditional sausage making, combining natural strength, functionality and authentic character. It is the right choice for those who want a stable, professional result with respect for tradition.
