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Superior supplies both Fine Emulsion and Coarse-Grade natural lamb and sheep casings. These are perfect for a variety of sausage styles, including fine breakfast sausages, frankfurters, cabanossi and barbecue sausages. With a translucent, creamy white colour, our natural lamb casings make for an attractive fresh sausage display while their uniform shape and size facilitate standardised quantities when packaging.
Superior’s natural lamb casings are sized to your requirements, including long, waste-free strands that can yield more than 10% better stuffing ratios compared to shorter strands. Our natural lamb casings come in various gauges and can be ordered tubed, pre-flushed or salt-packed.
Our Australian and North American natural hog casings are ideal for both fresh and smoked sausage production. Superior’s hog casings are available in uniform diameters — perfect for pork sausages, gourmet sausages, kielbasa and pepperoni — and speciality items such as chitterlings and hog bungs — ideal for salami and liver sausage.
You can order our natural hog casings in different gauges, tubed, pre-flushed, net-packed or salt-packed.
Superior’s salt-packed natural beef casings are a stronger, thicker-walled product highly suited to smoking, drying or fresh sausage production.
We also supply beef middles, bung caps and bladders in their natural oval shapes or sewn into uniform diameters and lengths — ideal for producing bologna, mortadella and salami.
Sausage manufacture is a highly specialised business. Whether you’re producing a gourmet meal, a carefully cured salami to pair with a fine wine or simply some tasty snags for the barbecue, customers today are looking for a superior choice — and that’s our natural casings.
Call us today to make your sausages naturally the best. We can arrange same-day deliveries in the Sydney metropolitan area and next-day deliveries to major Australian cities.