Hog bung cap | for ‘nduja style sausages

Most difficult to find, but we have the hog bung cap!!

What is a hog bung cap?

A hog bung cap (or hog bung) is a cleaned and salted sow’s appendix. A sow’s casing is much larger than a normal pig’s casing because sows are raised to reproduce and thus live a lot longer and become much larger and heavier, up to 250-300 kg (compared to around 120 kgs for a regular pig). Consequentially, their intestines are much larger too. It has a characteristic irregular shape, much different from the corresponding beef bung.

What do you use a hog bung cap for?

A hog bung cap is used for a variety of traditional sausages such as saucission de Montagne, Croatian Kulen, saucission Jésus de Lyon, Bauern Rotwurst and our favourite: Italian ‘nduja.

‘Nduja is a spicy spreadable cured sausage made from pork and red peppers that originates from the town of Spilinga in the Italian sun-drenched province of Calabria. The sausage is made from ground pork, lots of fat, salt, and sun-ripened red peppers from Calabria and is delicious on a baguette or bruschetta. You can also add it to your favorite (pasta) sauce for extra spice. Or how about sausage rolls with ‘nduja? Or surprise your love on Sunday morning with a ‘nduja croissant with Provolone! Because the meat – after being vigorously kneaded together with the chilies – is hung out to dry for a fortnight to a year, it gets all the time it needs to become deliciously ripe and spicy.

Content

• one dried hog bung cap
• Size: length: around 35 cm, diameter around 20 cm, content around 3 L

• not for sale for the US and Canada

Instructions

1. Soak it in water overnight in the refrigerator
2. If necessary, make the opening wider with a knife
3. Repeatedly fill the casing with lukewarm water
4. Stuff it with whatever you want
5. Please note that this casing is somewhat fragile and should be handled and stuffed carefully

Online course ‘how to make ‘nduja at home’

Discover how to make ‘nduja with Meneer Wateetons. ‘Nduja is the sausage that embodies the fiery depths of hell in every sense: as red as a maiden’s blood, as hot as Satan’s morning breath, and as paradoxical as hell itself—both dried and spreadable. A sausage that seems almost too outrageous to exist. But if you can handle the heat, this Calabrian classic is an unforgettable treat. And the best part? You can make it yourself! In this workshop, you’ll learn everything you need to know to create your own ‘nduja.