The quality of what is natural

Welcome to our product page, where tradition and quality come together to offer you the best natural casings for sausages. At S. López Roda, S.l., we are proud to be a reference in the manufacture of natural casings of the highest quality, an essential element in the production of artisanal and gourmet sausages.

On this page, you will find a wide range of natural casings carefully selected and processed to meet the needs of your business. We offer a variety of options so you can find the perfect solution to fit your products.

Thank you for choosing us as your partner in the production of superior quality sausages. We hope you find the inspiration you need in our selection of products and enjoy the experience of working with the best natural casings on the market.


Sheep Casings


Hog Casings


Beef Casings

Sheep Casings

  • Sheep and Lamb casings are the highest quality meats narrow.
  • They are very elastic and withstands all the drawing process and bound.
  • They are transparent casing which gives the sausage a better appearance and depending on their origin are white or color can be a little grayer, but the color does not mean lower quality, but it has to do with the type of grasses has eaten the animal and country of origin.
  • The choice of a caliber or the other depends on the type of sausage you want to make.
  • With respect to quality, 1st quality casings are commomly used to stuff “Frankfurt” where used “fine paste” sausages. AB and B grades are used in most cases, to make sausage “thick paste”.
Sheep Tripe

Hog Casings

  • Hog casings are ideal for fresh and smoked sausages wider.
  • By his strength and elasticity allow greater filling pressure and subjected to processes such as cooking and drying.
  • The hog casings can be used for the production of large amounts of products, for sausages and / or blood sausage used thin casings of the hog, while for others such as sobrasadas, salami, salchichón, using the thick part of the intestine.
  • The way to present hog casings is in skeins, when it comes to fine casings, or in units/bundles when it comes to thick casings.
Hog Casings

Beef Casings

  • There are thin beef casings, which are used in the preparation of sausages as the Imperial, sausage Vela, Sarta, … sausages that undergo a drying process and to prepare pudding, where the casing is subjected to cooking processes.
  • Depending on the product we want to make use a certain caliber and quality.
  • Second, There are beef middles and beef rounds, which is used primarily for pudding and its extra-wide sizes loins..


Beef casings
López Roda


Islas Baleares 46 Bis – Nave 3
Pol. Ind. Fuente del Jarro
46988 Paterna (Valencia) – Spain