These are 2.5in in diameter, and a length of about 24 in. They are used classically to make Salame Gentile, and are referred to as “Budello Gentile” in Italian salami recipes. The hog bungs are very thick, so be sure to prick and scratch the casing many times before hanging. Because the casing is so thick drying times are lengthened, which contrary to what you may believe is a good thing because it is harder to dry out the meat inside.
These casings are sold in bags containing 5 pieces.