Sheep vs. Hog Casings: Key Differences

The saying “If you’ve seen one, you’ve seen them all” doesn’t apply to natural sausage casings. Beef (bovine), sheep (ovine), and pork (porcine) casings are distinct products used to pack sausages varieties of different shapes, sizes, and textures. 

One comparison to consider is sheep vs hog casing, as they have the most in common in terms of bite and appearance. However, their similarities don’t take away from the importance of matching the appropriate natural casing with your premium sausage emulsion. 

In this guide, we’ll give you the rundown by weighing each casing’s product performance, texture, and equipment compatibility. 

Overview of Natural Casings 

While artificial casings can imitate them well, natural casings stand out due to their authenticity. In fact, they’ve earned a reputation as the highest quality option for casing among many large-scale sausage manufacturers.

What Are Natural Casings?

Natural casings are processed from harvested beef, sheep, and hog digestive tracts. While other tissue layers are stripped away, sausage processors maintain the submucosa layer. This collagen-rich layer is the source of natural casings’ characteristic look, taste, and feel.

Across all types of natural casings, the submucosa provides the following benefits:,,

  • Natural appearance — Due to the natural shape and color of these animal casings, sausages that use them have the sought-after, traditional look customers value. 
  • Permeability — Thanks to their ability to absorb cooking flavors through smoke and moisture, natural casings elevate the sausage’s flavor and tenderness. 
  • Elasticity — Natural casings’ ability to stretch makes them easier to work with in the production process, as they can both expand and contract without breaking. Additionally, once processed, the natural casing’s elasticity gives the sausage a sought-after knack or “crack” when bitten into.

While all natural casings share these traits, sheep and hog casings have even more similarities that set them apart from beef casings. 

Shared Qualities of Sheep and Hog Casings

For starters, both sheep and hog casings are edible, while beef casings are too thick to be consumed. Since sheep and hog casings are thinner, they also allow for higher permeability and, therefore, a more succulent sausage. Their delicate texture, however, may make the manufacturing process more time-consuming. 

Many manufacturers deem this extra care worth it and still opt for sheep and hog casings for high-volume fresh sausage production. Both types of casings are processed by separating the submucosa layer. Casing manufacturers heavily salt the casings before and after the curing process to ensure a long shelf life and prevent microbial growth when properly stored.

Key Differences Between Sheep vs Hog Casings

Sheep and hog casings are both natural casings processed using similar methods, but they differ significantly in structure, application, and product performance.

Why Sheep Casings Stand Out

Sheep casings are considered the most premium natural casing available. They are prized for their exceptional tenderness, producing sausages with a fine, consistent bite that’s ideal for high-end products. This makes them the preferred choice for premium hot dogs, breakfast links, and other small-diameter sausages where a delicate casing is essential to texture and consumer experience.

Notably, Oversea Casing is the only U.S. manufacturer of American Sheep Casings, offering a reliable domestic supply of this sought-after product—something that sets us apart from other casing suppliers.

Types of Sheep and Hog Casings 

To start, sheep and hog casings come from different parts of each animal. In sheep, the following types of casings are harvested for processing: 

  • Round
  • Cap
  • Straight casing 

The submucosa layer is harvested from these tracts, just as in other natural casings. However, unlike hog casings, sheep casings are not turned inside-out during this process due to their more fragile structure.

In hogs, more elements are utilized to produce casings: 

  • Stomach
  • Round
  • Cap 
  • Middle 
  • Bung 
  • Bladder 

Not only are hogs larger, but the parts used for hog casings are also larger. For this reason, sheep and hog casings inherently vary when it comes to size and sausage types. 

Diameter & Applications 

Sheep casings tend to have more of a natural curve, making them more suited to smaller sausage varieties. For example, sheep casings are ideal for small-diameter products like breakfast links.

On the other hand, hog casings are best suited for mid-size sausages, such as chorizo. 

Before we get into more specific recommendations for sheep vs hog casing usage, let’s explore the subtle differences in their bite. 

Texture & Mouthfeel

Sheep casings, the thinner of the two casing varieties, are more delicate overall. Though hog casings are also edible and highly permeable, sheep casings bind a more tender sausage due to their compatibility with finer sausage emulsions. 

In comparison, hog casings allow for a thicker sausage with a hearty texture. Their more robust structure lends better toward smoked, dry, and semi-dry sausages.

Stuffing & Handling

Sheep and hog casings both require a similar procedure during the stuffing process, as well as a level of care in handling them. Keep in mind that sheep casings will need a little extra care since they’re more fragile and prone to blowouts.

Meanwhile, hog casings can cut you some slack, permitting you to stuff your sausages faster and at larger sizes. Their durability protects them from tearing, making your manufacturing process more pain-free.

Caliber Size Ranges

Sheep casings are smaller in size as well as caliber (diameter), with a range of 16-28 mm. On the other hand, hog casings have a caliber of 30-44mm.

Recommended Uses by Product Type

When you select the appropriate casing for your premium sausage emulsions, your customers will notice the quality, too. The value and demand of your products are sure to increase as you hone in on the selection and perfection of your products.

When to Use Sheep Casings

To make good use of your sheep casings, play to their strengths: visual appeal and tender texture. We recommend employing sheep casings for your finest sausage emulsions.

Here are a few international products that sheep casings would be best for: 

  • Snack sticks
  • Breakfast sausage
  • Hot dogs
  • Lap Cheong 

Take your customers on a journey with your wide variety of sausages packaged with sheep casing! 

When to Use Hog Casings

The thickness of hog casings best qualifies them for larger fresh and smoked sausages. Refer to this list for some inspiration:

  • Bratwurst
  • Kielbasa
  • Andouille
  • Boudin
  • Chorizo (try a larger variety)

Again, since more parts of hog are used than in sheep, you’ll have more possibilities for your products.,

Equipment Compatibility & Yield Considerations

Sausage casing performance in the production process can be reflected in how it cooperates with your industrial machinery and how much sausage is produced. 

Below, we discuss equipment compatibility and yield considerations before choosing between sheep vs hog casings. 

Industrial Stuffing Equipment

Both sheep and hog casings perform well under pressure—that is, with industrial stuffing equipment. They can withstand the speed and force of high-capacity stuffers, with limitations due to their natural lack of perfect uniformity. Sheep casings, being the more fragile of the two, may require some extra attention to prevent tearing.

If the sheep or hog casings are pre-tubed (they arrive with a plastic sleeve), you can direct them directly to the stuffing horn. Further, you can streamline the process by giving the casings and the equipment a quick rinse before stuffing.

Maximizing Yield and Consistency

In order to maximize yield and ensure consistency, confirm that the caliber of your sheep or hog casings matches your desired sausage product. The size and grade (i.e. holes) of the casings will speak volumes on your possible yield. 

Even if you’re working with high-grade sheep casings, they’re more likely to damage or produce air pockets than hog casings. However, if you follow these tried and true techniques, your main obstacle will be keeping up with demand:,

  • Soak and salt your casings as instructed 
  • Store your new and leftover casings properly 
  • Stuff your casings at a suitable speed and quantity 

Whether you go with sheep or hog casings, the most important tip is to trust in the process and the product.

Final Considerations When Choosing Between Sheep and Hog Casings

Now that we’ve rinsed and repeated everything there is to know about sheep vs hog casings, it’s time to choose which is best for your next top-selling product. 

Consider these final factors before ordering your casings in bulk:

  • Product expectations — What do your customers want in a sausage? Venture to nail down the look, flavor, and texture they crave. 
  • Operational speed — How fast will you have to produce your premium sausages? Remember that both sheep and hog casings might require you to slow down. 
  • Availability and cost — How will your profit margins look depending on the casing? Natural casings are pricey. Between sheep and hog casings, however, sheep casings are generally more expensive since they’re less available. 

Oversea Casing: Providing Premium Casings for Every Sausage Product 

With the information in this guide, you can make the best decision regarding sheep vs hog casings and produce the top-quality snack sticks, hot dogs, bratwurst, and chorizo your customers want. 

For additional guidance, lean on Oversea Casing’s sizing tool and customer support. Our experts are available to help you determine which casings best suit your needs. Plus, with international shipping and no minimum orders, we’re committed to accompanying you in perfecting your sausage production process. 

Equipped with almost a century of experience, Oversea Casing has just about seen it all. Now, let us see where our premium sausage casings can take you. 

Sources: 

European Natural Sausage Casings Association. COMMUNITY GUIDE to GOOD PRACTICE for Hygiene and the application of the HACCP principles in the production of natural sausage casings. https://food.ec.europa.eu/system/files/2017-09/biosafety_fh_guidance_guide_good-practice-haccp-ensca.pdf

Food and Agriculture Organization of the United Nations. Sausage Casings. https://www.fao.org/4/x6556e/X6556E03.htm

For Dummies. Charcuterie: A Word about Sausage Casings. https://www.dummies.com/article/charcuterie-a-word-about-sausage-casings-271062

Meat Science. Casing Technologies for Processed Meat Products. https://meatscience.org/docs/default-source/publications-resources/rmc/2013/reciprocation-2013---kohl-schrader.pdf?sfvrsn=2

North Dakota State University. The Art and Practice of Sausage Making. https://www.ndsu.edu/agriculture/extension/publications/art-and-practice-sausage-making#:~:text=on%20the%20packages.-,Grinding%20and%20mixing,and%20mix%20thoroughly%20by%20hand.

Science Direct. Collagen arrangement and strength in sausage casings produced from natural intestines. https://www.sciencedirect.com/science/article/abs/pii/S0268005X22001321

Science Direct. Collagen use for co-extruded sausage casings – A review. https://www.sciencedirect.com/science/article/pii/S0924224420305124

Science Direct. Sausage Casing. https://www.sciencedirect.com/topics/food-science/sausage-casing

UGA Extension. Basics of Sausage Making: Formulation, Processing & Safety. https://bpb-us-e1.wpmucdn.com/blogs.cornell.edu/dist/b/2712/files/2021/06/Basics-of-Sausage-Making.pdf