Casing - Beef Bung - 100/110

Used to make Cappicola, Veal Sausage, Large Bologna, Lebanon Bologna, Cooked or Dry Cured Salami

• Stuff Dia. Approx. 4" - 4-3/8"
• Will stuff 8-10 lb. of meat
• 18" long

  Natural casings have osmotic qualities, which means the casing is porous and breathes, allowing for an exchange of flavors. The spices mingle with the herbs and meat inside the casing and with sauces in the skillet or casserole.