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The biggest of the biggest! A beef bung is the appendix of a cow. Logically, it is already closed on one side. You can use this beef bung for large caliber sausages such as mortadella , but it is also possible to make a... -
A widely applicable casing which, due to the larger diameter, is very suitable for cooked sausages, blood sausages, liver sausages and traditional dried sausages of the southern European type. Natural product, dries well. - Out of stock
Unique product, you won't find it anywhere else! The after-end is the part that passes from the large intestine into the rectum. Around 30 cms in length and with a large diameter (ca 40 mm). Mostly used for... - The ideal standard casing for all your sausages. Suitable for all fresh sausages, but also for small diameter sausages and liver sausages, for blood sausages such as boudin noir and of course ideal for dry sausages of the North American...
- Sale!Out of stock
The big boy! No less than 1.8 to 2.5 kg of meat will fit in this 70 cm long intestine. Fat ends are made from the last part of the intestinal tract of the pig and are used, among other things, for Hausmacher and Berliner liver... -
You use pigs casing sheets to, for example, pack your coppa. It offers a cheap and handy alternative for, for example, beef bungs. The large surface makes them suitable for any type of meat. -
A pig bladder is a classic ingredient that is not often used nowadays. It is used for the 'en vessie' technique. -
This intestine has a smaller caliber than the hog casing and is used as a casing for frankfurters, chipolatas, merguez and kabanosi. But, you can make any type of sausage with it. Natural product, so also suitable for drying and... -
Een varkensblaas is, je voelt hem, een schoongemaakte en gedroogde blaas van een varken. Deze zeugenblaas is enorm veel groter dan een gewone varkensblaas.
