Natural casings, produced from the intestinal tract of farmed animals, share a closely linked history with sausage production, dating back several thousand years (Reference article JJW FLWI 2013). Due to this important link with one of the world’s most recognizable foodstuffs, sausages in any shape or form, much attention is paid to ensure product quality and food safety. Not just for consumers, but also for animal populations around the world, as casings are being traded and used globally and requirements must be put in place to prevent animal diseases from spreading through products of animal origin. Like fresh meat and meat products, natural casings should be produced from animals fit for human consumption and effective hygiene requirements implemented to avoid any unwanted contamination. The salting of natural casings may seem an ancient preservation technique in this modern world but when done correctly, can still be considered the most robust and effective method to produce a safe, high quality product. To underline the efficacy of salting of natural casings for bacterial inactivation, various studies have been commissioned over the years by INSCA-ISWG, resulting in different scientific papers. Incorporating these studies into the application of the Hazard Analysis Critical Control Point (HACCP) principles in Standard Operating Procedures (SOPs) in the international casing industry, has led to transparent production methods and improved quality standards, which have subsequently received approval by various Competent Authorities.