Casing production is both a precise science and an elaborate process. It requires high-level expertise, state-of-the-art machinery, and maximum sanitation and quality control procedures.
In our slaughterhouses, the viscera of each animal is removed, and the various parts of the intestinal tract are separated.

The casings are then prepared for the removal of manure, mucosca (raw material for the anticoagulant "heparin") and any undesirable elements such as fat, threads and animal fluids. This removal, facilitated in a series of both hot and cold water soaks, is accomplished by machine crushing under close "hands-on/eyes-on" scrutiny.
The fully cleaned casings are placed in a saturated salt environment to prepare for further processing. The casings are then sorted into various grades and diameters. The selection process is dictated by such factors as: type of animal, and criteria set by the casing processor and ultimately the sausage producers.

Casings Preservation:
Casings are prepared and preserved in various forms for shipping to the sausage makers, Some Examples include:

	In plastic casks- for salted hog casings: in gray cask (150hanks);in bigger blue cask(250casks).For slated sheep casings: in gray cask(500hanks).
	Tubed Casings- Each strand is shirred on a tube to allow one-step loading of the casing directly on the sausage filling horn - without the need for flushing - by the processor

Casings should be stored in a controlled, cool environment. Special care should be taken to avoid excessive heat. A neutral temperature of 4-10 Deg. C (40-50 Deg. F) is ideal.
Preparing methods before sausage production:
1. Rinse salt from casings with fresh water.

1. Soften by soaking in fresh water at room temperature (approximately 21 Deg.C [70 Deg.F]) for 45 minutes to one hour. When hanks are placed in water, gently hand massage them to separate the strands and prevent dry spots which may adversely affect the stuffing process.
2. Take casings to stuffing table. Place in bath of fresh water. This water should be warmer to render a little of the natural fat in the casing. This will help to allow the casing to slide from the stuffing horn more readily.

4. Preflush the casings by introducing water into the casings and allow to run through the casing. This will also facilitate getting the casing onto the filling horn and moving the casing smoothly during the filling process.

Preparing to Stuff Casings

Hog Casings:
First, rinse with fresh water. Then, soak in 30-32 Deg.C (85-90 Deg.F) water for at least thirty minutes prior to use; soaking over night is also quite typical.
Sheep Casings:
First rinse with fresh water. Then, soak in 30-32 Deg.C (85-90 Deg.F) water for thirty minutes prior to use.