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Beef caps/beef bungs are the processed appendices of beef.
Fine and gross raw ground meat sausage, salami, stuffed pig's stomach, ham sausage
Beef caps/bungs should be stored cool. +4°C to +8°C are ideal. All beef casings are stored in brine or covered with salt and protected from light in closed containers.
120 days salted
Our beef caps/bungs are particularly filling-stable and cooking-resistant. They have a rustic look and the typical slightly curved shape. Beef caps/beef bungs can be recognised easily by their characteristic veins.
|50–70 cm per piece|
|Bundles with 10 each|