Pork Small Intestine
Pork Small Intestines are 15 to 20 meters long on average, and their diameter and strength vary according on the breed of animal and the type of feed taken.
The intestines are first crushed between rollers of a mucous crusher and then slimed, i.e. passed between a set of rollers or strippers to remove mucosa and other unnecessary layers of
the intestinal wall (both muscle layers and serosa), leaving only the submucosa, after removal of fat and mesentery (“running”), cleaning and removal of the intestinal contents (“stripping”) by machine or by hand.
Fermentation allows them to slime by hand rather of using machinery.
The processed pork rounds are generally constituted of solely the submucosa layer as a result of this treatment; the connective tissue-rich submucosa is not loosened, and the end product is mechanically strong.
Pig rounds are packaged in hanks of 100 yards (300 feet or 91.4m), each containing 15 to 20 pieces measuring around 18 feet (5.5 m).
Pig casings are classified as narrow (28 mm and under), narrow medium (28 to 32 mm), normal medium (32 to 35 mm), medium (35 to 38 mm), broad (38 to 42 mm), and extra wide (38 to 42 mm) based on their diameter (42 mm and over). Fresh sausages, chorizos, and frankfurters are all made with pig casings.