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Fat-ends are the rear parts of the rectum in animals for slaughter.
The hog fat-ends and sow fat-ends are either from European or Chinese animals.
Black pudding and liver sausage, Gelbwurst, cotechino, saveloy, Gutsfleischwurst
Hog and sow fat-ends should be stored cool. +4°C to +8°C are ideal. All fat-ends are stored in brine or covered with salt and protected from light in closed containers
120 days salted
Our European and Chinese premium hog/sow fat-ends have a rustic look and a slightly conical shape.
|Selected according to filling weights, available from 0.5 kg to 2.5 kg|
|Selected for high strength|
Clean and meaty
|35 cm||40 cm||45 cm||50 cm||55 cm||60 cm||65 cm||70 cm|
|25 per bundle|
Manually bound with loop
On request, different loop colours are available
Before production, the fat-ends must be treated as described below. Salted hog fat-ends/sow fat-ends 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 60 minutes again.