Casing for saucisson or rosette dried sausages

Packet of 2 non-calibrated pork casings for making 8 to 10 big dried sausages.
These natural intestines come in brine in a bag to ensure their preservation.
The casing can be kept at the bottom of a refrigerator, in a freezer or in salt in a cellar.
Before using, cut the required amount and remove the salt by rinsing the intestines in warm water.
If your casing is frozen, you will have to use all of it after defrosting.