The outstanding benefits of Natural Sausage Casings include:
Natural Casings are made from the 'submucosa', a largely collagen layer of the intestine. The fat and the inner mucosa lining are removed during processing.
The product range in natural casings includes: hog, sheep, lamb, goat and beef.
The Van Hessen System - Natural Casings
Van Hessen’s Dedication to its Customers Starts at the Slaughterhouse – Ensuring the Best and Most Consistent Products
Production Explanation
The Van Hessen Group operates on a fully integrated basis. In the natural casing area, Van Hessen purchases raw material, harvests raw material in slaughterhouses, cleans raw material, selects material in accordance with standard specifications, performs quality control inspections on the production and coordinates all logistic with delivery of products to customers. The end result is a high quality, consistent and effective product for our customers.
Purchasing
The Van Hessen process starts in the slaughterhouse. When a raw material purchase is made, Van Hessen works closely with slaughterhouses to ensure that the highest quality production possible. In some cases, Van Hessen is able to employ its own staff in the slaughterhouse on a full time basis to optimize the process of saving the runner. Van Hessen’s involvement at the earliest possible stage – immediately after slaughter – is a guarantee for the highest quality end product.
Cleaning
After harvesting product from the slaughterhouse, Van Hessen cleans the raw material. Virtually all materials sold by the Van Hessen Group are cleaned by Van Hessen affiliate employees. Cleaning takes place in accordance with specific Van Hessen criteria. In some cases, cleaning is performed by hand and in others by machine. Machinery and cleaning styles are managed by Van Hessen and proprietary specifications and methods are used to ensure the best and most consistent results. The goal is to provide the sausage maker with the highest level of predictability in its production process.
Selection and Production
After cleaning, products are selected in different calibers and lengths. Van Hessen maintains specifications for production that are designed to guaranty consistency and the most efficient production speeds for its customers. Once selected, the casings are then placed on tubes, pipes or bundles and packed in accordance with customer requirements. The process is very detailed and involves a prediction of customer needs and requests more than 6 months prior to receiving final orders. Van Hessen’s experience in this area is vast – and knowledge of the market place and local customs is the key to satisfied customers and the best quality sausages.
Quality Control
Van Hessen maintains its own quality control department. Lots of production are tested to ensure consistency of selection and production and to address issues before products are sent to customers. The system is fully automated and designed to ensure feedback within 24 hours of production.
Logistics
Van Hessen ensures that customers receive products in a timely fashion through a fully dedicated shipping and logistics department. The department manages container shipment throughout every continent and arranges for further distribution to specific customers in various geographic areas.
- Natural Casings' variable permeability permits uniform deep smoke penetration throughout the entire sausage to create rich, balanced flavor from start to finish.
- Variable permeability also allows product to 'breathe,' which contributes to enhancing the sweet aroma of fresh sausage, whether resting in a meat case, or sizzling on a stove or grill.
- Natural Casings help to protect and retain the fine flavor of sausage and seasonings.
- Thanks to its endothermic quality, sausage in Natural Casings stays tender and juicy, maintains a fresher appearance, and helps provide extended shelf life.
- The osmotic quality of Natural Casings contributes to the intermingling of flavors inside and outside the sausage while sizzling in the skillet, on the grill, or under the broiler; it also contributes to enhanced eye appeal during cooking.
- Bite into a sausage made with Natural Casings and you'll experience a distinctive 'snap' that only natural casings provide.
- Superior tensile strength enables maximum yields for sausage manufacturers.
- Sausage in Natural Casings has a well-filled, substantial and appealing appearance, connoting good value for a consumer's food purchasing budget.
- Variety of shapes and diameters, coupled with inviting appearance, give sausage in Natural Casings strong display appeal.
- "Natural" continues to be one of the most powerful words influencing consumers' buying decisions today.
Natural Casings are made from the 'submucosa', a largely collagen layer of the intestine. The fat and the inner mucosa lining are removed during processing.
The product range in natural casings includes: hog, sheep, lamb, goat and beef.
The Van Hessen System - Natural Casings
Van Hessen’s Dedication to its Customers Starts at the Slaughterhouse – Ensuring the Best and Most Consistent Products
Production Explanation
The Van Hessen Group operates on a fully integrated basis. In the natural casing area, Van Hessen purchases raw material, harvests raw material in slaughterhouses, cleans raw material, selects material in accordance with standard specifications, performs quality control inspections on the production and coordinates all logistic with delivery of products to customers. The end result is a high quality, consistent and effective product for our customers.
Purchasing
The Van Hessen process starts in the slaughterhouse. When a raw material purchase is made, Van Hessen works closely with slaughterhouses to ensure that the highest quality production possible. In some cases, Van Hessen is able to employ its own staff in the slaughterhouse on a full time basis to optimize the process of saving the runner. Van Hessen’s involvement at the earliest possible stage – immediately after slaughter – is a guarantee for the highest quality end product.
Cleaning
After harvesting product from the slaughterhouse, Van Hessen cleans the raw material. Virtually all materials sold by the Van Hessen Group are cleaned by Van Hessen affiliate employees. Cleaning takes place in accordance with specific Van Hessen criteria. In some cases, cleaning is performed by hand and in others by machine. Machinery and cleaning styles are managed by Van Hessen and proprietary specifications and methods are used to ensure the best and most consistent results. The goal is to provide the sausage maker with the highest level of predictability in its production process.
Selection and Production
After cleaning, products are selected in different calibers and lengths. Van Hessen maintains specifications for production that are designed to guaranty consistency and the most efficient production speeds for its customers. Once selected, the casings are then placed on tubes, pipes or bundles and packed in accordance with customer requirements. The process is very detailed and involves a prediction of customer needs and requests more than 6 months prior to receiving final orders. Van Hessen’s experience in this area is vast – and knowledge of the market place and local customs is the key to satisfied customers and the best quality sausages.
Quality Control
Van Hessen maintains its own quality control department. Lots of production are tested to ensure consistency of selection and production and to address issues before products are sent to customers. The system is fully automated and designed to ensure feedback within 24 hours of production.
Logistics
Van Hessen ensures that customers receive products in a timely fashion through a fully dedicated shipping and logistics department. The department manages container shipment throughout every continent and arranges for further distribution to specific customers in various geographic areas.