Proud producer of Natural Casings for the Romanian markets.
Production, purchasing & converting
NATURAL CASINGS, BUT WHY?
Natural sausage casings are by far one of the oldest type of packaging human kind ever invented. It has been around for a long time and will doubtfully ever disappear, but still you cannot make natural casings more natural, though you can improve on their quality. This is what, at Darimex, try to strive for. A better Natural casing, through quality, care or condition, we will provide a premium natural casing for you.
PRODUCING, ACQUIRING AND PROCESSING NATURAL SAUSAGE CASINGS.
We process and distribute natural casings from animal gut of: sheep, goat, hog and sow, and beef cattle. We work with slaugtherhouses in implementing quality practices to meet our customers quality requirements. Through our selection process we can deliver casings tailored to your manufacturing needs. Our delivery process keeps the goods fresh and pure. We can satisfy all your technical requirements: salted, in brine, soft tube, hard tube, tied, with loop, cheville.
At Darimex we have rigorous quality control to serve our customers with the best and safest hog casings. Hog casings are one of the most thought after product in the sausage manufacturing industry it is a premium product, we will do our outmost to have available through out the whole year your specific choice of caliber, packaging and quality.
Sheep casings are the thinnest, most delicate variety of casings. They have a lovely, translucent appearance and a delicate texture that gives Frankfurters their "snap" or "bite".
Casing choice is of course a matter of personal preference, but in case of uncertainty, here is our subjective guide to choosing the right casing.
SHEEP ESSENTIAL PART
CALIBERS 16-18, for Jerky Sticks, Slim Jims, Beer Sticks, Cocktail Sausages, Tapas-Sized Blood Sausages, Guarra... 18-20, for Breakfast Sausage, Jerky Sticks, Beer Sticks... 20-22, for Frankfurter, Cabanossi, Godiveau, Merguez, Chipolata, Longaniza, Arabiki... 22-24, for Frankfurter, Merguez, Chipolata, Venison Sausage, Cabanossi, Saucisse de Strasbourg, Longaniza, Chistorra, Makanek... 24-26, for Frankfurter, Cabanossi, Venison Sausage, Makanek, Boudin Marseillais... 26-28, for Frankfurter, Landjaeger, Potatis Korv, Bockwurst, Saucisse de Strasbourg, Boudin Marseillais, Butifarròn... 28-30, for Landjaeger, Potatis Korv, Bockwurst, Butifarròn...
Beef casings are the "tough guys" of the casing world. They are five times thicker than hog casings and can be up to 125cm/49 inches wide. They are the perfect companions of large or unique charcuterie items.
BEEF ESSENTIAL PARTS
BEEF CASINGS, BEEF BUNG, BEEF MIDDLE
Cervelas, Saucisson Cuit, Blood Sausage, Chorizo, Andouillette, Bologna, Meetwurst, Polish Sausage, Kishka, Holsteiner, Chasseur, Coudenou, Gendarme, Malsat, Cacciatori Salami... BEEF MIDDLES
Saucisson Cuit, Saucisson Sec, Saucisson de Lyon, Andouillette, Chorizo, Liver Sausage, Garlic Sausage, Bologna(including Leona), Dry and Semi-Dry Cervelas, Veal Sausage, Morcilla de Burgos, Morcilla de Huelva, Lomo Iberico, Chasseur Sec, Gendarme, Leone, Lyoner Sausage, Mettwurst, Onion Sausage, Saucisson d’Arles, Saucisson de Foie, Saucisson de Jambon, Cotechino, Holsteiner, Polish Sausage, Kishka, Ring Bologna, Ring Liver Sausage... BEEF BUNGS
Andouille, Knockwurst, Bologna, Capocollo (Coppa), VealSausage, Lebanon, Lomo Iberico, Lomo Blanco, Sobrasada, Mortadella, Andouille de Guéméné, Andouille de Vire, Galabard, Coudenat, Tongue Boudin, Filet de Saxe, Saucisson de Bière, Saucisse de Langue Ecarlate, Finocchiona...