Tag: Pork casing

The tradition of using animal intestines for sausage casings dates back to at least 1500 BC, with roots in Babylonian and ancient Chinese cultures. Today, this ancient practice continues, leading many to wonder about the edibility of the casing on their favorite sausage.

According to the World Health Organization (WHO), processed meats, including sausages, are classified as a Group 1 carcinogen. Understanding this is key to answering the question: **is pork casing bad for you?**, as the casing itself is a small part of a much larger nutritional picture.