Salami Casing - Natural - Ox Bungs 125+
Note: Stuffing capacities and sausage numbers given are only a guide. Actual results may differ. Calculated before cooking or smoking.
Beef bungs are the cleaned appendices of a cow. It has a heavily textured wall with some degree of fat on the finished casing. Being one of the lagest sausage casings, it is well suited to make whole muscle Salami, Bologna, Capicola or Mortadella. Soak for a minimum of one hour before using.