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Hog fat-ends/sow fat-ends
General:
Fat-ends are the rear parts of the rectum in animals for slaughter.
Origin:
The hog fat-ends and sow fat-ends are either from European or Chinese animals.
Purpose:
Black pudding and liver sausage, Gelbwurst, cotechino, saveloy, Gutsfleischwurst
Storage:
Hog and sow fat-ends should be stored cool. +4°C to +8°C are ideal. All fat-ends are stored in brine or covered with salt and protected from light in closed containers
Durability:
120 days salted
Item description:
Our European and Chinese premium hog/sow fat-ends have a rustic look and a slightly conical shape.
Caliber
| Selected according to filling weights, available from 0.5 kg to 2.5 kg |
Quality
| Selected for high strength Fill-resilient Clean and meaty |
Lengths
| 35 cm | 40 cm | 45 cm | 50 cm | 55 cm | 60 cm | 65 cm | 70 cm |
Versions
| 25 per bundle Salted Manually bound with loop On request, different loop colours are available |
Packaging
| Drums | Buckets | Casks | E2-boxes | Cardboard boxes |
Pre-treatment:
Before production, the fat-ends must be treated as described below. Salted hog fat-ends/sow fat-ends should be soaked in cold water over night. Before filling, the fat-ends should soak in water at +30°C to +35°C for about 60 minutes again.