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The beef middles start in the area of the duodenum and go to the large intestine, most of which also belongs to them.
Black pudding and liver sausage, ham sausage, Plockwurst
Beef middles should be stored cool. +4°C to +8°C are ideal. All beef middles are stored in brine or covered with salt and protected from light in closed containers.
120 days salted
Our beef middles are particularly fat-free and cooking-resistant. They have a well-known straight shape and very thick meat. We customise the desired length cut-offs for you. You will receive them hand-bound with a loop.
|Bundles of 9 m each or cut-off lengths of 20-40 cm|
|Cut-offs: Nets with 50 each|