16/18 AB small caliber natural sausage casing salted sheep casing
introduction
The intestine can be divided into four layers from the inside out: mucosa, submucosa, muscularis and serosa. When processing salt casings of sheep, only the submucosa is left, and the other 3 layers are scraped off; When processing sheep dry casings, part of the mucous membrane is retained in addition to the submucosa
Item | Lamb Sausage Casing |
Caliber | 14-16 16-18 18-20 17-19 19-21 22-24 24-26 |
Length | 88-90 |
Grade | AA,A,B |
Color | Natural white; fresh and transparent |
Package | hank/plastic barrel |
Storage method | Cold storage |
Key benefit | *Strong toughness * Safe natural sausage, edible * Easy to digest * Nutrient-rich *Small Whisker * Uniform diameters * High transparency |
Feature
1. Healthy sheep from the prairie
2. Good air permeability
3. High nutritional value
4. Fewer meters
5. Natural without additives
6. Fresh and clean

Q: WHAT ABOUT MOQ? Our MOQ is 500 pcs normally,but if you have specialrequirement, we can supply you flexible MOQ, but as you konw,less quantity will lead to higher prices.
Q: WHAT IS THE LEAD TIME?
Generally one month.
Q: CAN YOU MAKE CUSTONISED?
Absolutely, we can make product according to customer'sRequirement.and send samples to customer for confirmation.
Q: WHAT ABOUT THE PRICE?
Price depend on quantity and quality of the product, we willsupply you competitve price, contact me for more details.
Q: HOW LONG CAN I GET YOUR REPLY?
Once i get your email or message ,I will reply you within 12hours.