Merguez Royal Casings
Hand-selected tender sheep casings calibrated specifically for authentic spicy Merguez production with delicate bite and high bursting resistance.
Technical Specifications & Industrial Grading
Calibrated on automated laser sizing tracks in Düsseldorf to maintain strict 0.5 mm tolerances across continuous factory lines.
| Caliber | Meat Yield / Hank | Horn Dia. | Target Applications |
|---|---|---|---|
| 20/22 mm | 20–24 kg | 10–11 mm | Classic sausage links |
| 22/24 mm | 22–26 kg | 11–12 mm | Authentic grilling sausages |
Preparation & Soaking Instructions
Rinse superficial sea salt in running drinking water at +20°C to +25°C.
Soak casings in warm water (+30°C to +35°C) for at least 30 minutes to restore maximum membrane elasticity.
Thread hydrated casing smoothly over matching horn nozzle with water lubrication.
Merguez Royal Casings
Hand-selected tender sheep casings calibrated specifically for authentic spicy Merguez production with delicate bite and high bursting resistance.
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