Natural casings
Natural casings are cleaned animal guts, stomachs, bladders and skins used to hold sausage and pudding fillings; the organ, animal and diameter decide the food's shape and drying.
Ingredients
1086 articles on substrates, cultures and additives.
Fruit, vegetables and seaweedsFruit, vegetables, roots, alliums, seaweeds and algae.
Grains, legumes and nutsGrains, flours, malts, starches, beans, pulses, nuts, seeds and the coffee, cocoa and tea crops.
Mushrooms and fungiCultivated and wild mushrooms, truffles and other edible fungi, and lichens.
Meat and fishMeat, offal, fat, casings, fish, shellfish and insects.
Dairy and eggsMilk by animal, cream, butter, milk powders, rennets, dairy additives and eggs.
Sugars and sweetenersRefined and unrefined sugars, honeys, syrups, molasses and malt sugars.
Herbs and spicesHerbs, seed and bark spices, peppercorns, chillies, aromatic roots, brewing botanicals and resins.
Casings
Pig caecum casing
A cleaned pig caecum forms the broad, closed-end casing used for Slavonski kulen and Baranjski kulen. Its shape, preparation and regional names differ from other pig intestines.