Natural casings are obtained from animal intestines and are used to contain sausage mixes. They are derived mainly from sheep, goats and pigs but also from cattle and horses. Natural casings are strong enough to withstand pressure from filling and allow moisture and gases to pass through, absorbing smoke flavor. They are processed by removing the intestines from slaughtered animals and stripping them through various steps to remove contents and tissue layers, leaving the edible submucosa membrane. Processed casings are then salted and stored for use, with dry salted casings requiring soaking and ready to fill casings a brief soak before use. Storage times depend on temperature with dry salted casings lasting 6 months to 3 years at