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Beef bung -140+ mm | for sausages and charcuterie


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(1 customer review)

The biggest of the biggest! A beef bung is the appendix of a cow.  You can use this beef bung for large caliber sausages such as mortadella, or coppa’s.

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The biggest of the biggest!

What is a beef bung?

A beef bung is the appendix of a cow. Logically, it is closed on one side. It’s also sometimes referred to as the beef bung cap.

What do you use a beef bung for?

You can use this for (very) large caliber sausages such as mortadella or ‘nduja , but it is also possible to make a vintage slow drying Italian salami with it. Due to the large diameter it can also be used as a casing for your coppa or lomo or lonza.


  • 1 beef bung 140+ mm
  • Salted and vacuum sealed
  • Length: around 70-90 cm
  • Diameter: 140 + mm
  • Stuffing capacity: 4-6 kgs per casing
  • shelf life about 12 months

How do you use a beef bung?

  • store vacuum sealed or in salt in the refrigerator
  • before use, desalinate in water for at least one night

Recommended reading on making your own (dry cured) sausages and charcuterie

Buying a beef bung?

Order your bung at startercultures.eu, the European webshop for all your fermentation needs’. By Meneer Wateetons, renowned Dutch fermentation 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 ‘how to make your own dry cured charcuterie’ workshopworkshop charcuterie 450

Learn how to make your own whole muscle charcuterie from ‘Meneer Wateetons’, the author of the (dutch) leading work in this field: ‘Over Charcuterie‘. Cured ham, pancetta, guanciale, lardo, coppa and more delicious Southern European dried meat products will be covered. In this online English spoken workshop you will learn everything about salting, drying, maturing, vacuuming, smoking, temperature and humidity in 90 minutes, after which you will be ready to make your own charcuterie yourself, safe and tasty. Click here for more info.

1 review for Beef bung -140+ mm | for sausages and charcuterie

  1. Gareth Baty (verified owner)

    (0) (0)

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