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The bung is the hog's appendix.
The selected hog bungs and sow bungs are either from European or Chinese animals.
Raw sausage, tongue and aspic sausage, all types of sliced sausage with a large cutting area.
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.
120 days salted
The bung has a very rustic look and offers outstanding properties for true sausage specialities.
|Calibration by filling weight|
|Approx. 35 cm long|
|Nets with 25 each|
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.