Casings fall into two main categories: natural casings and artificial casings.

Natural casings mainly use animal intestines, the most commonly used is pig intestines, cattle intestines, and sheep intestines.

Advantages of natural casings: edible, good taste and bite, permeable, strong, good shrinkage and highly elastic. These casings offer the best product option for short shelf life sausages (fresh).

Disadvantages of natural casings: not suitable for long sausage shelf life, susceptible to bacteria, diameter is not uniform, much less smokehouse output, not suitable for factory high speed production

Artificial casings: collagen casing, fiber casing, cellulose casing, plastic casing, etc

Advantages of edible artificial casings: Collagen casings are edible casings, which have high protein fibers,  low sugar, low salt and low fat. They are suitable for making sausages, which can be dried, cooked and roasted.

Good taste, natural appearance; Stable and uniform caliber; Food safety and traceability; Higher level of hygiene (more bacteria in natural casings); Can be customized according to needs (size, shape, color, etc.); Permeable to smoke, air and water vapor produce the best smoking and coloring effect; Printable to create more personalized products; Stretchability: can shrink with sausage.