Natural Salted Beef Bungs -

• 2 per pack $22.00
• 5 per pack $49.50 - Save 10%
• 10 per pack $88.00 - Save 20% Approx calibre: 50-80cm long, 15-20cm diameter

Beef bungs are the cleaned appendices of a cow that have a heavily textured wall and typically some degree of fat on the finished casing. Being one of the largest sausage casings, they are well suited to make Bologna, Mortadella and whole muscle salami, e.g. Prosciutto: Cured pork hind leg/thigh. Coppa/Capicola: Dry-cured pork shoulder or neck. Bresaola: Air-dried beef, often seasoned with juniper berries. Pancetta: Cured pork belly. Culatello: A tender cut from the pork rear leg, typically aged with white wine.

(SHEEP BUNGS ARE OUT OF STOCK we will advise when they are available)

Natural Sheep Bungs -

• 5 per pack $30.00
• 10 per pack $50.00 Approx calibre: 35cm long., 10cm diameter.

Sheep bungs are premium natural casings made from the cleaned appendices of sheep. With a diameter of 80-100mm and a length of 300–400mm, they are naturally closed at one end, making them ideal for traditional salami, Scottish haggis, and other cured small goods. A great alternative to larger beef bungs, sheep bungs are perfect for both home and artisan producers looking for an authentic texture and finish.

SAUSAGE CASINGS

HOG

• 1 Hank tubed Natural Hog Casings 32-35mm (90m) $64.00
• 2 Hank's tubed Natural Hog Casings 32-35mm (180m) $80.00 (SAVE $48.00)

SHEEP

• 40m Tubed Natural Sheep Casings 22-25mm (40m) $74.60
• 90m Tubed Natural Sheep Casings 22-25mm (90m) $150.00. (SAVE $17.80)

We also stock Fibrous, Hukki, Collagen, Cellulose, and Synthetic casings, and proffesional sousage/salami premixes. Contact us for your requirements.

NOTE: Contact us for orders totalling over $100.00 Are Free Shipping.

Home Curing, Salume , Artisan Meats Producers , Cured Meats, Butcher Supplies, French Charcuterie,