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The chitterling is the large intestine of the hog. It is also referred to as the colon.
The selected chitterlings are either from European or Chinese animals.
Black pudding and liver sausage, red sausage
Chitterlings should be stored cool. +4°C to +8°C are ideal. All chitterlings are stored in brine or covered with salt and protected from light in closed containers.
120 days salted
Our European and Chinese premium chitterlings have a rustic look and the well-known "crinkled" shape.
|25 cm||27 cm|
|Thick and clean|
|100 per net|
Bound with loop
Before production, the chitterlings must be treated as described below. Salted chitterlings should be soaked in cold water over night. Before filling, the chitterlings should soak in water at +30°C to +35°C for about 30 minutes again.