Our Products
Purelink provides a full spectrum of
casing solutions, tailored to your
varied requirements.
"Purelink casings combine craftsmanship and consistency, helping producers achieve premium results hank after hank."
Our natural hog and sheep casings highlight the authentic character of every sausage.
Produced through traditional methods with no artificial materials or chemical processing, they preserve the true texture and flavor of meat.
Each casing delivers a smooth, natural "snap" when bitten — a hallmark of freshness and quality that elevates the eating experience.
Because they retain natural moisture and elasticity, sausages stay tender, juicy, and visually appealing throughout production and cooking.
Sheep Casing
Sheep casings are the thinnest, most delicate variety of casings. They possess a lovely, translucent appearance and a delicate texture that gives Frankfurters their signature "snap".
No artificial casing has ever successfully replicated these unique qualities. They are the secret of slim sausages with a snappy bite.
* Customization for special or bespoke specifications is also available.
Casing choice is of course a matter of personal preference, but in case of uncertainty, here is our subjective guide to choosing the right casing. Halal sheep casings are also available.
Sheep Casings Caliber Guide (Calibers ranges from 13mm to 30/+ mm)
| Caliber Range(mm) | Suitable Sausage Types | Applications |
|---|---|---|
| 13/15 | Cantonese-style sausages | Traditional Asian sausages |
| 16/18 | Jerky Sticks, Slim Jims, Beer Sticks, Cocktail Sausages, Tapas-Sized Blood Sausages, Guarra | Snack and appetizer sausages |
| 18/20 | Breakfast Sausage, Jerky Sticks, Beer Sticks | Breakfast and snack varieties |
| 20/22 | Frankfurter, Cabanossi, Godiveau, Merguez, Chipolata, Longaniza, Arabiki | Classic European sausages |
| 22/24 | Frankfurter, Merguez, Chipolata, Venison Sausage, Cabanossi, Saucisse de Strasbourg, Longaniza, Chistorra, Makanek | Premium traditional sausages |
| 24/26 | Frankfurter, Cabanossi, Venison Sausage, Makanek, Boudin Marseillais | Specialty and gourmet products |
| 26/28 | Frankfurter, Landjaeger, Potatis Korv, Bockwurst, Saucisse de Strasbourg, Boudin Marseillais, Butifarròn | Artisanal and specialty varieties |
| 28/30 | Landjaeger, Potatis Korv, Bockwurst, Butifarròn | Large specialty sausages |
| 30+ | Custom large caliber applications | Bespoke and specialized products |
Hog Casing
Hog casings are larger than sheep casings and can be used to prepare thicker sausages. They are also strong and easy to handle, but thin enough to showcase the delicious sausage ingredients.
* Customization for special or bespoke specifications is also available to meet your unique requirements.
Casing choice is of course a matter of personal preference, but in case of uncertainty, here is our subjective guide to choosing the right casing.
Hog Casings Caliber Guide (Calibers ranging from 26mm to 51/+ mm)
| Caliber Range(mm) | Suitable Sausage Types | Applications |
|---|---|---|
| 24/26 | Medium sausages, Thuringer | Standard European sausages |
| 28/30 | Saucisse de Toulouse, Butifarra Blanca, Chorizo Manchego | Traditional French and Spanish sausages |
| 30/32 | Bratwurst, Bauernwurst, Bockwurst, Italian Sausage, Venison Sausage, Loukaniko, Potatis Korv, Chorizo, Abruzzese, Cotechino, Saucisse de Toulouse, Morcilla Piñones, Butifarra CC atalana, Chorizo Manchego, Chorizo Criollo | German and Italian varieties |
| 32/34 | Bauernwurst, Bratwurst, Chorizo, Italian Sausage, Abruzzese, Cotechino, Chorizo Riojano, Chorizo Fresco, Butifarra Catalana, Longazina de Aragòn, Chorizo Criollo | Regional European specialties |
| 34/36 | Italian Sausage, Bauernwurst, Bratwurst, Chorizo Riojano, Butifarra Catalana, Cotechino, Longaniza de Aragòn, Chorizo Fresco | Artisanal European varieties |
| 36/38 | Smoked Sausage, Pepperoni, Blood Sausage, Boudin, Kielbasa, Bauernwurst, Chorizo Gallego, Jabugitos, Fuet Catalan, Chorizo Fresco | Smoked and specialty products |
| 38/42 | Rope Sausage, Kielbasa, Rookwurst, Knockwurst, Blood Sausage, Smoked Sausage, Pepperoni, Fuet Catalan | Large smoked varieties |
| 42/44 | Liverwurst, Mettwurst, Smoked Sausage, Kielbasa, Pepperoni, Rope Sausage, Fuet Catalan | Specialty and liver sausages |
| 44/46 | Very large specialty sausages | Gourmet thick products |
| 50/52 | Extra large sausages | Premium artisan products |
Quality Levels
Highest quality, ideal for fine emulsion sausages such as delicate pork Frankfurters.
Suitable for coarse emulsion sausages like robust Merguez.
Packaging
We offer multiple packaging options to suit your processing requirements and operational preferences.
Salted bundle
The most common finished form of casings, which preserves their elasticity and tensile strength very well.
Tubed
For fast and easy placement on the stuffing horn. Easy fill and ready to use. Only casings > 20mm can be
tubed.
Netpack
The most convenient storage option, it requires a shorter rinsing/soaking time. Strands are loosely tied together in a hank(90 meters or longer) and packed to a net (unless otherwise requested).
Dry-salted
The easiest storage option, but it requires a longer rinsing/soaking time.
International Standards & Certifications
We offer casings that meet stringent international standards, from HACCP and ISO to specific regional food safety regulations. Additionally, we can support your procurement of Halal sheep casings.
HACCP
Hazard Analysis Critical Control Points
ISO
International Organization for Standardization
EU Standards
European Union Food Safety Regulations
Halal
Halal Certification Available
(for sheep casings)