Our craft

Our craft Expert skills for quality casings

for quality casings

Each sausage, each saucisson prepared with a natural casing is unique. And each casing has a specific use determined by the charcuterie product it is destined for.

Our range of natural casings is perfectly suited for producing a wide variety of products, including dry or cooked sausages, fresh sausages, chipolatas, merguez, Toulouse and Morteau sausages, black puddings, andouilles and andouillettes, as well as specialties like Rosette and Jésus de Lyon.

To make them we use the digestive tracts of pigs, sheep and cows.

Before being sold, the casings that we receive at our site in Seynod are sorted and undergo various operations such as degreasing, calibration, and weighing. These stages are all carried out in our premises or by our exclusive partners with whom we work in close collaboration, all around the world.

Our teams at Seynod master each of these stages perfectly, to ensure that our casings correspond to the technical, economic, and regulatory demands of our clients.

The strengths of our casing facility

of our casing facility

<p>A <strong>family business</strong> since 1966.</p>

A family business since 1966.

<p>An <strong>extensive range of natural casings</strong> from a choice of three animals, and an offer adapted to each type of customer (preservers, distributors, butchers, direct…)</p>

An extensive range of natural casings from a choice of three animals, and an offer adapted to each type of customer (preservers, distributors, butchers, direct…)

<p>The origin of our raw materials is guaranteed and subject to <strong>strict sanitary regulations.</strong> Our casings benefit from precise traceability.</p>

The origin of our raw materials is guaranteed and subject to strict sanitary regulations. Our casings benefit from precise traceability.

<p>A <strong>variety</strong> of raw material origins to ensure supply continuity despite possible disruptions, and to address all our customers’ needs.</p>

A variety of raw material origins to ensure supply continuity despite possible disruptions, and to address all our customers’ needs.

<p>Our worldwide subsidiaries and exclusive partners enable us to guarantee a<strong> permanent supply</strong>, a <strong>qualified workforce</strong> and great <strong>flexibility</strong> to meet client demands (outsourcing)</p>

Our worldwide subsidiaries and exclusive partners enable us to guarantee a permanent supply, a qualified workforce and great flexibility to meet client demands (outsourcing)

<p>A <strong>fleet of in-house vehicles</strong> offering quality service and reactivity, with deliveries direct from our cold store.</p>

A fleet of in-house vehicles offering quality service and reactivity, with deliveries direct from our cold store.

The steps for a natural casing

for a natural casing

It can be mechanized (particularly for pork or sheep mucosa), but is most often done manually (by scraping).

Sorting

Each casing is filled with air (for bung casings) or water (for mucosa) to determine its caliber and strength.

Calibration

Natural casings are sold in various packaging formats (such as drums). Some, like bung casings and ‘suivants’, are sold individually, while mucosa casings are sold in bundles of 90 or 60 meters, either dry salted or on soft or rigid tubes.

Cutting

The casings then arrive at our Seynod site, where they are inspected, tested, repackaged, and prepared for sale.

Tying