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Hog bungs/sow bungs
General:
The bung is the hog's appendix.
Origin:
The selected hog bungs and sow bungs are either from European or Chinese animals.
Prupose:
Raw sausage, tongue and aspic sausage, all types of sliced sausage with a large cutting area.
Storage:
Hog bungs/caps should be stored cool. +4°C to +8°C are ideal. All bungs/caps are stored in brine or covered with salt and protected from light in closed containers.
Durability:
120 days salted
Item description:
The bung has a very rustic look and offers outstanding properties for true sausage specialities.
Caliber
| Calibration by filling weight |
Length
| Approx. 35 cm long |
Quality
| Cooking-resilient Clean Meaty Fill-resilient Caliber-maintaining |
Versions
| Nets with 25 each Salted |
Packaging
| Drums | Buckets | Casks | E2-boxes | Cardboard boxes |
Pre-treatment:
Before production, the bungs/caps must be treated as described below. Salted bungs/caps 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 30 minutes again.