The Danish hog casings are harvested in Denmark from butcher hog . First of all the casings are tender because they are from some of the finest natural grain fed hogs. The Danish are famous for their lean ham and pork loins. The casing have a short Whisker which melts when the casing is cooked or smoked. I think as a sausage maker of 50 years that there are only two really great and consistent hog casings in the world and they are the North American Whisker free for fresh and the Danish for Smoked and fresh sausage. THERE REALLY IS A DIFFERENCE IN HOG CASINGS. You do not get ends and pieces from me! You get nice, long, consistent sized, center pulled, casings every time. You will be surprised how different a really good casing works and eats.
You will have 100 YARDS (approx. 300 feet) of casing in your bag and that is enough casings for about 125 pounds of sausage.
If you have soaked casings left over you can re-salt with kosher salt and save for later or you can divide out and freeze.