{"title":"Hog Casings","description":"","products":[{"product_id":"29-32mm-hog-casings-tubed-whisker-free","title":"29\/32mm Hog Casings, Tubed, Whisker-Free - 300 ft","description":"These are hog casings that are truly 30-32mm in diameter, 1.1-1.25 in. We only offer them tubed, but can order them in pre-flushed bundles or dry salt packed as a special order. The frills on the surface of the casings have been removed, which is what \"whisker-free\" is referring to. These are commonly used to make smaller diameter sausages where a pork based casing is desired.\r\n\r\nSold, as seen,?vacuum sealed with salt in 1 hank per bag.","brand":"Craft Butchers' Pantry","offers":[{"title":"Default Title","offer_id":62477477314931,"sku":"HC29\/32MM","price":46.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/3054\/4499\/files\/Hog29-32.png?v=1769512571"},{"product_id":"dried-sow-hog-bladders-5-7-kilo","title":"Extra-Large Dried Sow Bladders","description":"\u003cp data-start=\"1089\" data-end=\"1137\"\u003e\u003cstrong data-start=\"1089\" data-end=\"1137\"\u003eExtra-Large Dried Sow Bladders\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1139\" data-end=\"1499\"\u003eThese \u003cstrong data-start=\"1145\" data-end=\"1179\"\u003eextra-large dried sow bladders\u003c\/strong\u003e are stocked with one purpose in mind: \u003cstrong data-start=\"1218\" data-end=\"1231\"\u003eCulatello\u003c\/strong\u003e. Traditionally, beef bladders were the go-to option, but domestic beef bladders have become nearly impossible to source. After searching for the closest practical alternative, these sow bladders are the best replacement we have found for large-format curing projects.\u003c\/p\u003e\n\u003cp data-start=\"1501\" data-end=\"1784\"\u003eOnce properly rehydrated, they provide the stretch, coverage, and strength needed for very large Culatelli and other specialty cured products. When used for ground paste applications, they can hold \u003cspan style=\"text-decoration: underline;\"\u003e\u003cem\u003e\u003cstrong\u003eapproximately\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e \u003cstrong data-start=\"1713\" data-end=\"1725\"\u003e15–30 lb\u003c\/strong\u003e, depending on the product and how firmly they are stuffed.\u003c\/p\u003e\n\u003cp data-start=\"1786\" data-end=\"2191\"\u003e\u003cstrong data-start=\"1786\" data-end=\"1817\"\u003eImportant preparation note:\u003c\/strong\u003e For best results, soak the bladder in clean water or mold solution for \u003cstrong data-start=\"1889\" data-end=\"1912\"\u003e24 hours before use\u003c\/strong\u003e. This is not optional if you want the casing to perform well. Full rehydration allows the bladder to become pliable, stretch evenly, and handle the pressure of stuffing. Using it dry or under-soaked will make it stiff, difficult to handle, and far more likely to disappoint you.\u003c\/p\u003e\n\u003cp data-start=\"2193\" data-end=\"2228\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"2193\" data-end=\"2228\" data-is-last-node=\"\"\u003eSold individually by the piece.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Craft Butchers' Pantry","offers":[{"title":"Default Title","offer_id":62477477904755,"sku":"SBL30-35","price":6.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/3054\/4499\/files\/d92eff08-DRIED-SOW-HOG-BLADDERS.jpg?v=1769255850"},{"product_id":"hog-sow-casings-true-52mm-plus-tubed","title":"Hog (Sow) Casings, True 52mm Plus, Tubed - 300 Ft.","description":"These are some very unique casings, and a product that right now is exclusive to our store. They are custom ordered from Europe, and are sold as a true 52mm plus-sized casing. To put this in perspective... The diameter of the stuffed casing is 2-inches or greater! They come from large sows, which is why they are the biggest hog casings currently available. They are more expensive than normal hog casings due to the rarity, sow sourcing, production, and importation. They are beautiful, and an amazing addition to the Pantry! We hope your sausage production is complimented by their use!\r\n\r\n1 hank will stuff about 210#!\r\n\r\nSold as seen, in the second picture, 1 hank per bag","brand":"Craft Butchers' Pantry","offers":[{"title":"Default Title","offer_id":62477478756723,"sku":null,"price":42.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/3054\/4499\/files\/13a1054a-HOG-SOW-CASINGS-TRUE-52MM-PLUS-TUBED.jpg?v=1769255848"},{"product_id":"hog-stomachs-tied-large","title":"Hog Stomachs, Tied, Large","description":"\u003cp data-start=\"88\" data-end=\"413\"\u003eA \u003cstrong data-start=\"90\" data-end=\"105\"\u003ehog stomach\u003c\/strong\u003e is one of the original “old-world” vessels for meatcraft: a \u003cstrong data-start=\"166\" data-end=\"191\"\u003elarge, natural casing\u003c\/strong\u003e with serious capacity, remarkable stretch, and a rustic, traditional finish you simply can’t fake with modern casings. Ours are \u003cstrong data-start=\"320\" data-end=\"358\"\u003ecleaned and pre-tied at two points\u003c\/strong\u003e, so they’re \u003cstrong data-start=\"371\" data-end=\"393\"\u003eready for stuffing\u003c\/strong\u003e with minimal setup.\u003c\/p\u003e\n\u003cp data-start=\"415\" data-end=\"625\"\u003eThese casings \u003cstrong data-start=\"429\" data-end=\"453\"\u003eexpand significantly\u003c\/strong\u003e and are essential for a handful of iconic regional products—especially where the finished item is meant to be \u003cstrong data-start=\"564\" data-end=\"599\"\u003eboiled, poached, or slow-cooked\u003c\/strong\u003e as a single, hearty mass.\u003c\/p\u003e\n\u003ch3 data-start=\"627\" data-end=\"643\"\u003eWhat it is\u003c\/h3\u003e\n\u003cul data-start=\"644\" data-end=\"791\"\u003e\n\u003cli data-start=\"644\" data-end=\"685\"\u003e\n\u003cp data-start=\"646\" data-end=\"685\"\u003e\u003cstrong data-start=\"646\" data-end=\"667\"\u003eWhole hog stomach\u003c\/strong\u003e, natural casing\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"686\" data-end=\"747\"\u003e\n\u003cp data-start=\"688\" data-end=\"747\"\u003e\u003cstrong data-start=\"688\" data-end=\"714\"\u003ePre-tied at two points\u003c\/strong\u003e for easier filling and closing\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"748\" data-end=\"791\"\u003e\n\u003cp data-start=\"750\" data-end=\"791\"\u003e\u003cstrong data-start=\"750\" data-end=\"772\"\u003eSold individually:\u003c\/strong\u003e \u003cstrong data-start=\"773\" data-end=\"791\"\u003e1 each per bag\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"793\" data-end=\"863\"\u003eClassic uses in charcuterie (traditional worldwide applications)\u003c\/h3\u003e\n\u003cp data-start=\"864\" data-end=\"992\"\u003eHog stomachs show up anywhere people historically needed a big, tough, edible “container” for seasoned meats, grains, and offal:\u003c\/p\u003e\n\u003cul data-start=\"994\" data-end=\"1754\"\u003e\n\u003cli data-start=\"994\" data-end=\"1217\"\u003e\n\u003cp data-start=\"996\" data-end=\"1217\"\u003e\u003cstrong data-start=\"996\" data-end=\"1076\"\u003eHog Maw \/ Stuffed Stomach (Pennsylvania Dutch \u0026amp; Central European traditions)\u003c\/strong\u003e\u003cbr data-start=\"1076\" data-end=\"1079\"\u003eOften filled with seasoned pork trimmings (sometimes sausage mix), potatoes, onions, and spices; then baked or simmered until sliceable.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1219\" data-end=\"1525\"\u003e\n\u003cp data-start=\"1221\" data-end=\"1525\"\u003e\u003cstrong data-start=\"1221\" data-end=\"1281\"\u003eHaggis-style preparations (culturally adjacent use-case)\u003c\/strong\u003e\u003cbr data-start=\"1281\" data-end=\"1284\"\u003eClassic haggis is traditionally made in a sheep stomach, but the \u003cem data-start=\"1351\" data-end=\"1374\"\u003esame style of product\u003c\/em\u003e—a savory, spiced pudding of meats\/offal and grains—can be produced in larger formats using hog stomach depending on your batch size and desired yield.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1527\" data-end=\"1754\"\u003e\n\u003cp data-start=\"1529\" data-end=\"1754\"\u003e\u003cstrong data-start=\"1529\" data-end=\"1599\"\u003eLarge-format specialty “puddings” and rustic cured\/cooked sausages\u003c\/strong\u003e\u003cbr data-start=\"1599\" data-end=\"1602\"\u003eThink of this as the casing for when you want a \u003cstrong data-start=\"1652\" data-end=\"1672\"\u003esingle big piece\u003c\/strong\u003e rather than links: dense, sliceable, dramatic on a board, and deeply traditional.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1756\" data-end=\"1808\"\u003eWhy use a hog stomach instead of other casings\u003c\/h3\u003e\n\u003cul data-start=\"1809\" data-end=\"2045\"\u003e\n\u003cli data-start=\"1809\" data-end=\"1873\"\u003e\n\u003cp data-start=\"1811\" data-end=\"1873\"\u003e\u003cstrong data-start=\"1811\" data-end=\"1838\"\u003eHuge capacity + stretch\u003c\/strong\u003e: handles big batches in one fill\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1874\" data-end=\"1958\"\u003e\n\u003cp data-start=\"1876\" data-end=\"1958\"\u003e\u003cstrong data-start=\"1876\" data-end=\"1904\"\u003eRustic, authentic finish\u003c\/strong\u003e: looks and eats like the real thing (because it is)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1959\" data-end=\"2045\"\u003e\n\u003cp data-start=\"1961\" data-end=\"2045\"\u003e\u003cstrong data-start=\"1961\" data-end=\"1994\"\u003eExcellent for cooked products\u003c\/strong\u003e: designed by nature to hold up to long, moist heat\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"2047\" data-end=\"2096\"\u003eHandling notes (this is a specialty casing)\u003c\/h3\u003e\n\u003cp data-start=\"2097\" data-end=\"2152\"\u003eHog stomachs are tough, but they still deserve respect:\u003c\/p\u003e\n\u003cul data-start=\"2153\" data-end=\"2564\"\u003e\n\u003cli data-start=\"2153\" data-end=\"2239\"\u003e\n\u003cp data-start=\"2155\" data-end=\"2239\"\u003e\u003cstrong data-start=\"2155\" data-end=\"2178\"\u003eSoak and flush well\u003c\/strong\u003e before use (remove excess salt and fully open the cavity).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2240\" data-end=\"2333\"\u003e\n\u003cp data-start=\"2242\" data-end=\"2333\"\u003e\u003cstrong data-start=\"2242\" data-end=\"2275\"\u003eStuff steadily, not violently\u003c\/strong\u003e—let the casing expand naturally rather than forcing it.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2334\" data-end=\"2456\"\u003e\n\u003cp data-start=\"2336\" data-end=\"2456\"\u003e\u003cstrong data-start=\"2336\" data-end=\"2352\"\u003eTie securely\u003c\/strong\u003e and leave a little headspace if your formula contains grains\/rice\/oats that may swell during cooking.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2457\" data-end=\"2564\"\u003e\n\u003cp data-start=\"2459\" data-end=\"2564\"\u003eFor cooked products, \u003cstrong data-start=\"2480\" data-end=\"2509\"\u003egentle poaching\/simmering\u003c\/strong\u003e beats a rolling boil, which can stress seams and ties.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"2566\" data-end=\"2590\"\u003ePrep (quick guide)\u003c\/h3\u003e\n\u003col data-start=\"2591\" data-end=\"2771\"\u003e\n\u003cli data-start=\"2591\" data-end=\"2636\"\u003e\n\u003cp data-start=\"2594\" data-end=\"2636\"\u003eRinse thoroughly to remove surface salt.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2637\" data-end=\"2675\"\u003e\n\u003cp data-start=\"2640\" data-end=\"2675\"\u003eSoak in cool water until pliable.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2676\" data-end=\"2705\"\u003e\n\u003cp data-start=\"2679\" data-end=\"2705\"\u003eFlush the interior well.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2706\" data-end=\"2771\"\u003e\n\u003cp data-start=\"2709\" data-end=\"2771\"\u003eStuff, distribute filling evenly, and tighten\/retie as needed.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-start=\"2773\" data-end=\"2967\"\u003eWe’re excited to keep a small stock of these because they unlock a whole category of \u003cstrong data-start=\"2858\" data-end=\"2882\"\u003eheritage charcuterie\u003c\/strong\u003e—from classic “hog maw” style specialties to large-format savory puddings and beyond.\u003c\/p\u003e","brand":"Craft Butchers' Pantry","offers":[{"title":"Default Title","offer_id":62477479248243,"sku":null,"price":10.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/3054\/4499\/files\/HogStomach.png?v=1769513723"},{"product_id":"hog-middle-caps-orba-5-ea","title":"Hog Middle End Caps (for 'Nduja in Orba) — Traditional Large Format Casing (5 ea\/bg)","description":"\u003cp data-start=\"77\" data-end=\"405\"\u003eThe \u003cstrong data-start=\"81\" data-end=\"103\"\u003ehog middle end cap\u003c\/strong\u003e—often called \u003cstrong data-start=\"117\" data-end=\"127\"\u003e“Orba”\u003c\/strong\u003e in Italian-style salumi making—is a prized specialty casing used for \u003cstrong data-start=\"197\" data-end=\"234\"\u003elarge, rustic, showpiece products\u003c\/strong\u003e. It creates a distinctive “pillow” or rounded form that looks unmistakably traditional on the table, whether you’re pressing a cured salume or filling a spreadable style.\u003c\/p\u003e\n\u003cp data-start=\"407\" data-end=\"585\"\u003eOrba is especially loved for Southern Italian traditions, where the casing itself is part of the finished product’s identity: irregular, handmade, and unapologetically old-world.\u003c\/p\u003e\n\u003ch3 data-start=\"587\" data-end=\"635\"\u003eClassic uses (Italian traditions + beyond)\u003c\/h3\u003e\n\u003cul data-start=\"636\" data-end=\"965\"\u003e\n\u003cli data-start=\"636\" data-end=\"727\"\u003e\n\u003cp data-start=\"638\" data-end=\"727\"\u003e\u003cstrong data-start=\"638\" data-end=\"656\"\u003e’Nduja in Orba\u003c\/strong\u003e — a classic application where the casing becomes the signature shape\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"728\" data-end=\"843\"\u003e\n\u003cp data-start=\"730\" data-end=\"843\"\u003e\u003cstrong data-start=\"730\" data-end=\"763\"\u003ePressed Soppressata Calabrese\u003c\/strong\u003e — Orba can be filled and then pressed to create the iconic, flattened profile\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"844\" data-end=\"965\"\u003e\n\u003cp data-start=\"846\" data-end=\"965\"\u003e\u003cstrong data-start=\"846\" data-end=\"895\"\u003eOther large-format salumi and specialty chubs\u003c\/strong\u003e where you want a unique presentation and substantial weight per piece\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"967\" data-end=\"1115\"\u003e\u003cem data-start=\"967\" data-end=\"1115\"\u003e(In the reference photo: the left shows a pressed Soppressata Calabrese; the right shows ’Nduja in Orba—same casing, two very different outcomes.)\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3 data-start=\"1117\" data-end=\"1152\"\u003eSize + yield (what to expect)\u003c\/h3\u003e\n\u003cp data-start=\"1153\" data-end=\"1259\"\u003eBecause this is a natural product, dimensions and capacity vary from piece to piece. As a practical range:\u003c\/p\u003e\n\u003cul data-start=\"1261\" data-end=\"1419\"\u003e\n\u003cli data-start=\"1261\" data-end=\"1337\"\u003e\n\u003cp data-start=\"1263\" data-end=\"1337\"\u003e\u003cstrong data-start=\"1263\" data-end=\"1281\"\u003eFilled weight:\u003c\/strong\u003e typically \u003cstrong data-start=\"1292\" data-end=\"1314\"\u003e~5–12 lb per piece\u003c\/strong\u003e \u003cem data-start=\"1315\" data-end=\"1335\"\u003e(sometimes larger)\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1338\" data-end=\"1419\"\u003e\n\u003cp data-start=\"1340\" data-end=\"1419\"\u003e\u003cstrong data-start=\"1340\" data-end=\"1363\"\u003eApprox. dimensions:\u003c\/strong\u003e \u003cstrong data-start=\"1364\" data-end=\"1384\"\u003e~2.75\" × 4\" × 7\"\u003c\/strong\u003e \u003cem data-start=\"1385\" data-end=\"1419\"\u003e(varies; some pieces run bigger)\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1421\" data-end=\"1447\"\u003eWhy makers love Orba\u003c\/h3\u003e\n\u003cul data-start=\"1448\" data-end=\"1694\"\u003e\n\u003cli data-start=\"1448\" data-end=\"1516\"\u003e\n\u003cp data-start=\"1450\" data-end=\"1516\"\u003e\u003cstrong data-start=\"1450\" data-end=\"1470\"\u003eSignature shape:\u003c\/strong\u003e instantly communicates “traditional salumi”\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1517\" data-end=\"1610\"\u003e\n\u003cp data-start=\"1519\" data-end=\"1610\"\u003e\u003cstrong data-start=\"1519\" data-end=\"1535\"\u003eVersatility:\u003c\/strong\u003e works for both \u003cstrong data-start=\"1551\" data-end=\"1570\"\u003efirm, sliceable\u003c\/strong\u003e styles and \u003cstrong data-start=\"1582\" data-end=\"1601\"\u003esoft\/spreadable\u003c\/strong\u003e styles\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1611\" data-end=\"1694\"\u003e\n\u003cp data-start=\"1613\" data-end=\"1694\"\u003e\u003cstrong data-start=\"1613\" data-end=\"1637\"\u003eRustic authenticity:\u003c\/strong\u003e no two pieces are exactly the same, and that’s the point\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1696\" data-end=\"1716\"\u003eHandling notes\u003c\/h3\u003e\n\u003cp data-start=\"1717\" data-end=\"1799\"\u003eOrba\/end caps are specialty casings—strong, but they still require a careful hand:\u003c\/p\u003e\n\u003cul data-start=\"1800\" data-end=\"1977\"\u003e\n\u003cli data-start=\"1800\" data-end=\"1860\"\u003e\n\u003cp data-start=\"1802\" data-end=\"1860\"\u003eRinse\/soak thoroughly and \u003cstrong data-start=\"1828\" data-end=\"1842\"\u003eflush well\u003c\/strong\u003e before stuffing\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1861\" data-end=\"1910\"\u003e\n\u003cp data-start=\"1863\" data-end=\"1910\"\u003e\u003cstrong data-start=\"1863\" data-end=\"1881\"\u003eStuff steadily\u003c\/strong\u003e (avoid over-tight packing)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1911\" data-end=\"1977\"\u003e\n\u003cp data-start=\"1913\" data-end=\"1977\"\u003eTie\/secure firmly and manage air pockets for the cleanest finish\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1979\" data-end=\"1994\"\u003ePack size\u003c\/h3\u003e\n\u003cul data-start=\"1995\" data-end=\"2025\"\u003e\n\u003cli data-start=\"1995\" data-end=\"2025\"\u003e\n\u003cp data-start=\"1997\" data-end=\"2025\"\u003e\u003cstrong data-start=\"1997\" data-end=\"2025\"\u003eSold in bags of 5 pieces\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Craft Butchers' Pantry","offers":[{"title":"Default Title","offer_id":62477479313779,"sku":null,"price":19.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/3054\/4499\/files\/HogMiddleCap.png?v=1769515019"},{"product_id":"32-35mm-hog-casings-whisker-free-tubed-a-quality","title":"32\/35mm Hog Casings, Whisker-Free, Tubed, A-Quality - 300 Ft.","description":"\u003cp data-start=\"183\" data-end=\"502\"\u003eOur \u003cstrong data-start=\"187\" data-end=\"218\"\u003e32\/35mm natural hog casings\u003c\/strong\u003e are the go-to “everyday” size for making \u003cstrong data-start=\"260\" data-end=\"285\"\u003eclassic sausage links\u003c\/strong\u003e with a traditional look, great tenderness, and that signature natural \u003cstrong data-start=\"356\" data-end=\"364\"\u003esnap\u003c\/strong\u003e. These casings are \u003cstrong data-start=\"384\" data-end=\"408\"\u003epacked fresh in salt\u003c\/strong\u003e (the standard method for preserving natural casings), then rinsed and soaked before stuffing.\u003c\/p\u003e\n\u003ch3 data-start=\"504\" data-end=\"537\"\u003eSize + what “32\/35mm” means\u003c\/h3\u003e\n\u003cul data-start=\"538\" data-end=\"812\"\u003e\n\u003cli data-start=\"538\" data-end=\"616\"\u003e\n\u003cp data-start=\"540\" data-end=\"616\"\u003e\u003cstrong data-start=\"540\" data-end=\"551\"\u003e32\/35mm\u003c\/strong\u003e refers to the \u003cem data-start=\"566\" data-end=\"599\"\u003estuffed (filled) diameter range\u003c\/em\u003e of the casing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"617\" data-end=\"812\"\u003e\n\u003cp data-start=\"619\" data-end=\"812\"\u003eThis is one of the most popular sizes for \u003cstrong data-start=\"661\" data-end=\"759\"\u003eItalian sausage, bratwurst-style links, Polish-style fresh sausages, and general-purpose links\u003c\/strong\u003e—big enough to feel substantial, but not “oversized.”\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"814\" data-end=\"830\"\u003ePack style\u003c\/h3\u003e\n\u003cul data-start=\"831\" data-end=\"957\"\u003e\n\u003cli data-start=\"831\" data-end=\"855\"\u003e\n\u003cp data-start=\"833\" data-end=\"855\"\u003e\u003cstrong data-start=\"833\" data-end=\"853\"\u003eSold by the hank\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"856\" data-end=\"957\"\u003e\n\u003cp data-start=\"858\" data-end=\"957\"\u003e\u003cstrong data-start=\"858\" data-end=\"889\"\u003eSalt-packed (fresh in salt)\u003c\/strong\u003e for stability, quality, and shelf life during storage and shipping.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"959\" data-end=\"1003\"\u003eStuffing capacity (planning estimates)\u003c\/h3\u003e\n\u003cp data-start=\"1004\" data-end=\"1107\"\u003eNatural casings vary, but these are reliable production estimates for normal stuffing and link spacing:\u003c\/p\u003e\n\u003cul data-start=\"1109\" data-end=\"1312\"\u003e\n\u003cli data-start=\"1109\" data-end=\"1161\"\u003e\n\u003cp data-start=\"1111\" data-end=\"1161\"\u003e\u003cstrong data-start=\"1111\" data-end=\"1159\"\u003eApprox. 3.0 ft of casing per 1 lb of sausage\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1162\" data-end=\"1312\"\u003e\n\u003cp data-start=\"1164\" data-end=\"1312\"\u003e\u003cstrong data-start=\"1164\" data-end=\"1220\"\u003e1 hank yields roughly 100–120 lb of finished product\u003c\/strong\u003e \u003cem data-start=\"1221\" data-end=\"1312\"\u003e(estimate; yield varies based on link length, stuffing pressure, and trimming\/setup loss)\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1314\" data-end=\"1343\"\u003eWhy natural hog casings\u003c\/h3\u003e\n\u003cul data-start=\"1344\" data-end=\"1540\"\u003e\n\u003cli data-start=\"1344\" data-end=\"1395\"\u003e\n\u003cp data-start=\"1346\" data-end=\"1395\"\u003e\u003cstrong data-start=\"1346\" data-end=\"1372\"\u003eSuperior bite and snap\u003c\/strong\u003e compared to collagen\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1396\" data-end=\"1464\"\u003e\n\u003cp data-start=\"1398\" data-end=\"1464\"\u003e\u003cstrong data-start=\"1398\" data-end=\"1412\"\u003eBreathable\u003c\/strong\u003e casing for excellent cook performance and texture\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1465\" data-end=\"1540\"\u003e\n\u003cp data-start=\"1467\" data-end=\"1540\"\u003e\u003cstrong data-start=\"1467\" data-end=\"1493\"\u003eTraditional appearance\u003c\/strong\u003e—the standard for authentic fresh sausage links\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1542\" data-end=\"1572\"\u003eBasic prep (quick guide)\u003c\/h3\u003e\n\u003col data-start=\"1573\" data-end=\"1778\"\u003e\n\u003cli data-start=\"1573\" data-end=\"1616\"\u003e\n\u003cp data-start=\"1576\" data-end=\"1616\"\u003e\u003cstrong data-start=\"1576\" data-end=\"1602\"\u003eRinse off surface salt\u003c\/strong\u003e thoroughly.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1617\" data-end=\"1669\"\u003e\n\u003cp data-start=\"1620\" data-end=\"1669\"\u003e\u003cstrong data-start=\"1620\" data-end=\"1642\"\u003eSoak in cool water\u003c\/strong\u003e until soft and stretchy.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1670\" data-end=\"1751\"\u003e\n\u003cp data-start=\"1673\" data-end=\"1751\"\u003e\u003cstrong data-start=\"1673\" data-end=\"1707\"\u003eFlush water through the casing\u003c\/strong\u003e to open it and remove excess salt inside.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1752\" data-end=\"1778\"\u003e\n\u003cp data-start=\"1755\" data-end=\"1778\"\u003eStuff, link, and twist.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Craft Butchers' Pantry","offers":[{"title":"Default Title","offer_id":62477482230131,"sku":null,"price":46.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/3054\/4499\/files\/Hog_32-35.png?v=1769511872"},{"product_id":"back-in-stock-soon-hog-middles-56-60mm-cut-tied-10-ea","title":"Hog Middles 68\/72mm - Cut \u0026 Tied (10 ea.)","description":"\u003cp data-end=\"375\" data-start=\"61\"\u003eThese \u003cstrong data-end=\"101\" data-start=\"67\"\u003e68\/72mm cut \u0026amp; tied hog middles\u003c\/strong\u003e are a traditional natural casing option for larger-format, rustic Italian-style salumi—especially Southern Italian preparations where a shorter, bulb-style casing is desired. Each piece is \u003cstrong data-end=\"329\" data-start=\"291\"\u003epre-cut and tied closed with twine\u003c\/strong\u003e, making them ready to soak, flush, and stuff.\u003c\/p\u003e\n\u003cp data-end=\"547\" data-start=\"377\"\u003eCompared to the \u003cstrong data-end=\"412\" data-start=\"393\"\u003eHog Middle Caps\u003c\/strong\u003e we sell, these are \u003cstrong data-end=\"455\" data-start=\"432\"\u003esmaller and shorter\u003c\/strong\u003e, and are typically used when you want a compact “chub” shape rather than a long run casing.\u003c\/p\u003e\n\u003ch3 data-end=\"582\" data-start=\"549\"\u003eSize + what “68\/72mm” means\u003c\/h3\u003e\n\u003cul data-end=\"802\" data-start=\"583\"\u003e\n\u003cli data-end=\"661\" data-start=\"583\"\u003e\n\u003cp data-end=\"661\" data-start=\"585\"\u003e\u003cstrong data-end=\"596\" data-start=\"585\"\u003e68\/72mm\u003c\/strong\u003e refers to the \u003cem data-end=\"644\" data-start=\"611\"\u003estuffed (filled) diameter range\u003c\/em\u003e of the casing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"802\" data-start=\"662\"\u003e\n\u003cp data-end=\"802\" data-start=\"664\"\u003eWhen filled, these typically land around \u003cstrong data-end=\"724\" data-start=\"705\"\u003e~2.7–2.85 inches\u003c\/strong\u003e in diameter (can vary depending on stuffing pressure and the specific piece).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"850\" data-start=\"804\"\u003eCut, tied, and portioned for convenience\u003c\/h3\u003e\n\u003cul data-end=\"1015\" data-start=\"851\"\u003e\n\u003cli data-end=\"895\" data-start=\"851\"\u003e\n\u003cp data-end=\"895\" data-start=\"853\"\u003e\u003cstrong data-end=\"871\" data-start=\"853\"\u003ePre-cut + tied\u003c\/strong\u003e at one end with twine\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"983\" data-start=\"896\"\u003e\n\u003cp data-end=\"983\" data-start=\"898\"\u003eAverage piece length: \u003cstrong data-end=\"939\" data-start=\"920\"\u003eabout 10 inches\u003c\/strong\u003e \u003cem data-end=\"981\" data-start=\"940\"\u003e(natural product—expect some variation)\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1015\" data-start=\"984\"\u003e\n\u003cp data-end=\"1015\" data-start=\"986\"\u003e\u003cstrong data-end=\"1015\" data-start=\"986\"\u003eSold in bags of 10 pieces\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"1045\" data-start=\"1017\"\u003eAlso called “Crespone”\u003c\/h3\u003e\n\u003cp data-end=\"1176\" data-start=\"1046\"\u003eIn many Italian recipes and traditions, this format is commonly referred to as \u003cstrong data-end=\"1137\" data-start=\"1125\"\u003eCrespone\u003c\/strong\u003e, and it’s used for products such as:\u003c\/p\u003e\n\u003cul data-end=\"1369\" data-start=\"1177\"\u003e\n\u003cli data-end=\"1254\" data-start=\"1177\"\u003e\n\u003cp data-end=\"1254\" data-start=\"1179\"\u003e\u003cstrong data-end=\"1195\" data-start=\"1179\"\u003e’Nduja-style\u003c\/strong\u003e spreadable salumi (short, tied casings are classic here)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1302\" data-start=\"1255\"\u003e\n\u003cp data-end=\"1302\" data-start=\"1257\"\u003e\u003cstrong data-end=\"1300\" data-start=\"1257\"\u003eSoppressata di Calabria (larger format)\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1369\" data-start=\"1303\"\u003e\n\u003cp data-end=\"1369\" data-start=\"1305\"\u003e\u003cstrong data-end=\"1330\" data-start=\"1305\"\u003eCrespone-style salami\u003c\/strong\u003e and other rustic regional preparations\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"1436\" data-start=\"1371\"\u003eImportant handling note: very delicate (plan for some loss)\u003c\/h3\u003e\n\u003cp data-end=\"1634\" data-start=\"1437\"\u003eHog middles are \u003cstrong data-end=\"1482\" data-start=\"1453\"\u003ethin and tender by nature\u003c\/strong\u003e, which is part of why they perform beautifully—but it also means they can \u003cstrong data-end=\"1574\" data-start=\"1557\"\u003etear or burst\u003c\/strong\u003e if handled aggressively. Even experienced makers pop a few.\u003c\/p\u003e\n\u003cp data-end=\"1750\" data-start=\"1636\"\u003e\u003cstrong data-end=\"1654\" data-start=\"1636\"\u003eBest practice:\u003c\/strong\u003e plan for \u003cstrong data-end=\"1684\" data-start=\"1664\"\u003e~15–20% breakage\u003c\/strong\u003e during learning curves, high-speed stuffing, or very tight fills.\u003c\/p\u003e\n\u003ch3 data-end=\"1790\" data-start=\"1752\"\u003eStuffing tips to reduce bursting\u003c\/h3\u003e\n\u003cul data-end=\"2187\" data-start=\"1791\"\u003e\n\u003cli data-end=\"1844\" data-start=\"1791\"\u003e\n\u003cp data-end=\"1844\" data-start=\"1793\"\u003e\u003cstrong data-end=\"1806\" data-start=\"1793\"\u003eSoak well\u003c\/strong\u003e until fully pliable before stuffing\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1911\" data-start=\"1845\"\u003e\n\u003cp data-end=\"1911\" data-start=\"1847\"\u003e\u003cstrong data-end=\"1867\" data-start=\"1847\"\u003eFlush thoroughly\u003c\/strong\u003e to open the casing and remove excess salt\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1981\" data-start=\"1912\"\u003e\n\u003cp data-end=\"1981\" data-start=\"1914\"\u003e\u003cstrong data-end=\"1952\" data-start=\"1914\"\u003eUse a properly sized stuffing horn\u003c\/strong\u003e (too large = stress\/tears)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2047\" data-start=\"1982\"\u003e\n\u003cp data-end=\"2047\" data-start=\"1984\"\u003e\u003cstrong data-end=\"2007\" data-start=\"1984\"\u003eStuff with finesse:\u003c\/strong\u003e steady pressure, avoid hard “packing”\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2108\" data-start=\"2048\"\u003e\n\u003cp data-end=\"2108\" data-start=\"2050\"\u003e\u003cstrong data-end=\"2069\" data-start=\"2050\"\u003eDon’t overstuff\u003c\/strong\u003e—you want a firm fill, not drum-tight\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2187\" data-start=\"2109\"\u003e\n\u003cp data-end=\"2187\" data-start=\"2111\"\u003eIf making ’Nduja or soft emulsions, \u003cstrong data-end=\"2187\" data-start=\"2147\"\u003ego slower than you think you need to\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"2213\" data-start=\"2189\"\u003ePrep (quick guide)\u003c\/h3\u003e\n\u003col data-end=\"2415\" data-start=\"2214\"\u003e\n\u003cli data-end=\"2242\" data-start=\"2214\"\u003e\n\u003cp data-end=\"2242\" data-start=\"2217\"\u003eRinse off surface salt.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2290\" data-start=\"2243\"\u003e\n\u003cp data-end=\"2290\" data-start=\"2246\"\u003eSoak in cool water until soft and elastic.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2364\" data-start=\"2291\"\u003e\n\u003cp data-end=\"2364\" data-start=\"2294\"\u003eFlush water through each piece to open it up and clean the interior.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2415\" data-start=\"2365\"\u003e\n\u003cp data-end=\"2415\" data-start=\"2368\"\u003eSlide onto the horn carefully and stuff slowly.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Craft Butchers' Pantry","offers":[{"title":"Default Title","offer_id":62477483114867,"sku":null,"price":19.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/3054\/4499\/files\/Crespone-HogMiddle.png?v=1769512941"}],"url":"https:\/\/butcherspantry.com\/collections\/hog-casings.oembed","provider":"Craft Butchers' Pantry","version":"1.0","type":"link"}