Natural Ox Bung
These Natural Ox Bung Haggis casings are great for making excellent traditional Haggis. Supplied as a single ox bung. Each bung is approximately 1 metre in length and is suitable for making approximately 5 x 1 pound Haggis.
Ox bungs have traditionally been used in artisan charcuterie like Coppa, Culatello, Salami and Nduja and these bungs are perfect for encasing charcuterie aiding the maturation and drying process and adding a layer of protection.
These Beef Bungs are a natural product which vary a little in size, colour and dimensions. These variations add to the overall look of the finished product. The veining of these bungs can be seen in the images and adds a special look to your finished charcuterie.
Natural Ox Bung is produced from Ox intestine and is thoroughly cleaned and salted to prevent them from spoiling.
All our Natural Ox Bungs come in easy to open pack and are dried and salted. Once soaked, their dimensions are approximately 1 metre in length and 140mm to 15omm in diameter. Some are slightly broader. If you are looking to encase a culatello which is a substantial piece of charcuterie taken from the boned out leg of pork, you will need to soak the bung for up to 3 hours in order to stretch it over the entire cut of meat.
We recommend our beef bungs are stored in the fridge, where they will keep for at least 6 to 9 months.
Before use our natural Ox Bungs need to be rinsed under cold running water to remove the salt from them and then soaked in cold water for at least 30 minutes before using them. When stuffed, the casing can be tied using butcher’s string or sewn using a trussing needle.
If you have any questions, please do not hesitate to contact us for advice before ordering.