Holdijk & Haamberg Chitterling Treatment Station 

The best way to prepare a hog chitterling to become a sausage casing is to open the chitterling and rinse it. The conveyor belt brings the chitterlings to the employees who "tear" the chitterling open on it´s full lenght. The employee gives the casing into a warm water tank. The chitterling stays flexible and can be rinsed easy out of this watertank. The employee who rinses the chitterling regulates the water pressure with his foot.
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