Beef bungs (caps) are the cleaned appendices of a cow that have a heavily textured wall and typically some degree of fat on the finished casing. Being one of the largest sausage casings, they are well suited to make whole muscle salami, Capicola, Bologna or Mortadella. Soak for at least one hour before using.

Beef bungs (caps) range from 50cm to 80cm in length.

Can be used for Bologna, Capicola, Mortadella and whole muscle Salamis.

Require approx. 1 hour soaking before use.

Beef Bungs have a heavily textured wall and some fat may be present on the casing.