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). Sale: best before 31-5-2022.
Hog after end – 40 mm | for sausages
A hog after end is a completely unique product for home sausage makers , you won’t find it anywhere else in Europa!
What is a hog after end
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 specialties such as dry sausage, cooked sausage types, liver sausages and the famous saucisse de morteau.
- unique product, hard to come by
- salted and vacuumsealed
- store them in salt in the refrigerator
- desalt for several hours in fresh water
- around 30 cms in length and
- a large diameter (ca 40 mm)
- sold per 2
- shelf life about 8-10 months
Recommended reading on making your own (dry cured) sausages and charcuterie
- 👉Free pointer on converting American cure #1 and #2 recipes to European ingredients
- Home Production of Quality Meats and Sausages
- The art of making fermented sausages
- Spanish Sausages Authentic Recipes And Instructions
- Polish Sausages, Authentic Recipes And Instructions
- Worstbijbel (Dutch only; by the author of startercultures.eu)
- Over Charcuterie (Dutch) – handbook for home charcuterie making by the founder of startercultures.eu
Buying a hog after end ?
Order your hog after end at startercultures.eu, the European webshop for all your fermentation , sausage and charcuterie needs. By Meneer Wateetons, renowned Dutch fermentation and meat expert and author. Order on weekdays before 3 pm and we’ll ship the same day. Questions on the usage ? Ask them in our chat, we’re here to help!
Online English spoken sausage making workshop
In this English spoken online workshop you will learn the theory and practice of making fresh sausages. What types of meat work best, where can you find your ingredients, what are the main pitfalls and what funny things can you do with casings. Foodwriter ‘Meneer Wateetons’, author of several books on fermentation and alternative food preparation techniques, will teach you all about fermentation, curing salts, food safety, pH, starter cultures, molds and drying conditions. Click here for more info.
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