| Quantity | Price | Savings |
|---|---|---|
| On purchase of 1 | 1.68 EUR | |
| On purchase of 50+ | 1.26 EUR | - 25 % |
Hog fatends 45cm tied, filling weight 900-1100 g
- Binding: red-white
- Packaging: Bucket 50 pcs.
- Field of Aapplication: For the production of sausage products.
- Color: Cream White
- Odor: Free from rot, not rancid, not sour, no foreign odors. The typical odor aspects of different origins and animal species do not allow a general definition of further criteria.
- Ingedients/Composition: Natural casings, salt; Pure food based on animal protein, free from allergens and GMOs, preserved in salt.
- Assembly: Filling weight 900-1100 g
- Conservation: Salt
- Lenght in mm: 450
- Product group: Natural casings
- Temperature Storage (from/to) °C: < 15
- Species: Pig
- Country of origin: Europe
Further information:
Fat ends are the rear parts of the rectum. They are particularly suitable for blood and liver sausage, yellow or cervelat sausage.
Application:
The pork fat ends should be stored in a cool place protected from light at +4°C to +8°C. Due to the salt preservation, it is advisable to soak them overnight in cold water. One hour before filling, they should then be soaked again in water at +30°C to +35°C.
Hog fatends 45cm tied, filling weight 900-1100 g
- Binding: red-white
- Packaging: Bucket 50 pcs.
- Field of Aapplication: For the production of sausage products.
- Color: Cream White
- Odor: Free from rot, not rancid, not sour, no foreign odors. The typical odor aspects of different origins and animal species do not allow a general definition of further criteria.
- Ingedients/Composition: Natural casings, salt; Pure food based on animal protein, free from allergens and GMOs, preserved in salt.
- Assembly: Filling weight 900-1100 g
- Conservation: Salt
- Lenght in mm: 450
- Product group: Natural casings
- Temperature Storage (from/to) °C: < 15
- Species: Pig
- Country of origin: Europe
Further information:
Fat ends are the rear parts of the rectum. They are particularly suitable for blood and liver sausage, yellow or cervelat sausage.
Application:
The pork fat ends should be stored in a cool place protected from light at +4°C to +8°C. Due to the salt preservation, it is advisable to soak them overnight in cold water. One hour before filling, they should then be soaked again in water at +30°C to +35°C.