Natural cgs are a great option for sausage making they are durable while retaining elasticity, and allow for smoke penetration which enhances flavor. This is also the type of cg that gives sausage that distinct snap when bitten. Sheep cgs are typically smaller and more tender than hog or beef cgs, and can be cooked or dried a variety of ways. Smaller diameter sheep cgs are typically used to make snack sticks, breakfast links, cocktail franks, and pepperettes, while larger diameters are generally for hot dogs, frankfurters, chipolata, landjaegar or even bratwurst. Our sheep cgs are perfect for pretty much any recipe you have in mind and are easily twistable into links simply select the diameter that suits your needs. All of our cgs are A-Grade, a high standard that classifies them as having minimal holes and more strength for stuffing fine grinds with less bursts. Our natural sheep cgs have been cleaned, flushed, and salted to preserve their freshness, quality and unique characteristics. All of our cgs have gone through a strict and thorough cleaning process always de-whiskered, never bleached. These cgs are not whole hank instead, they are made up of various lengths, called shorts (1 yard minimum), making this the perfect option for home sausage makers. Approximately 60 yards long. We recommend keeping these cgs in the fridge at all times and have a very long shelf life when stored properly. Un-refrigerated, these salted cgs may begin to give off an odor, even though they are not spoiled. Put them back under refrigeration and this odor subsides. Do not freeze freezing natural cgs can cause weakening and tears, which can lead to bursting more frequently when stuffing and cooking. Soak prior to use. This will help the product become tender and pliable, allowing for easier loading onto stuffing tubes.