Ever since early history, home production of meats and sausages has been a distinguished tradition in the Bulgarian lands; the most commonly produced meat delicacies were raw cured sausages such as lukanka, sudzhuk, pastarma, etc. Back then, there were no meat grinders. The sausage stuffing mixture used to be prepared by chopping the meat with a cleaver on a wooden board, and the stuffing itself was done by hand. Garlic was added to the goat and sheep products, and bulb onion to the pork ones.
Today, placing trust in modern technology, as well as the traditional Bulgarian taste and experience, the process makes use of different kinds of natural hog casings. They are used both in home production and the meat industry.
Kartagen OOD aims to meet all standards of its clients. We offer the full range of types and calibres of natural hog casings.
Calibrated hog casings
–26/28; 28/30; 30/32; 32/34; 34/36;
36/38; 38/40; 40/42; 42/44; 44/46; 46+
- Hog bladder
- Small hog intestines
- Large hog intestines