DeWied offers three natural casings and six artificial types to help your sausage products achieve increased market share and profits.
Natural Sausage Casings
We use pigs whose origins can be traced — because where that pig came from and what it was fed makes all the difference in whether the sausage you eat is safe for you and your family.
- Hand pulled
- Knife cut
Our sheep casings are produced to DeWied’s demanding set of standards to ensure your total satisfaction.
- Fine emulsion grade
- Coarse emulsion grade
Sourced from major markets around the world, our complete line of beef casings accommodates a wide variety of sausage products.
- DeWied round types
- DeWied middle types
- Beef bung caps
Artificial Sausage Casings
Our cellulose casings are made for producing skinless sausages with automated equipment.
- Clear casings
- Non-transferable colors and stripes
- Peeling treatment
- Color transfer
We offer a complete line of edible and inedible collagen casings for every need.
- Fresh sausage collagen casings
- Processed sausage collagen casings
- Snack sausage collagen casings
- Collagen rounds for ring sausages
- Collagen middles for straight, smoked and dried deli products
Whether you produce or sell smoked, dried or fermented sausage products, our fibrous casings can fit the bill.
- Meat cling
We provide a complete line of plastic casings for every application from cooked ham and salami to liver sausage and more.
- Cook-in plastic casings
- Non-cook-in plastic casings
- Hot, fill, chill and reheat plastic casings
Textile & Novelty Casings
Our cook-in and non-cook-in cloth casings come in a variety of shapes and sizes, including speciality items for the holidays.
- Cook-in cloth casings
- Non-cook-in cloth casings