These 68/72mm cut & tied hog middles 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 pre-cut and tied closed with twine, making them ready to soak, flush, and stuff.
Compared to the Hog Middle Caps we sell, these are smaller and shorter, and are typically used when you want a compact “chub” shape rather than a long run casing.
Size + what “68/72mm” means
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68/72mm refers to the stuffed (filled) diameter range of the casing.
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When filled, these typically land around ~2.7–2.85 inches in diameter (can vary depending on stuffing pressure and the specific piece).
Cut, tied, and portioned for convenience
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Pre-cut + tied at one end with twine
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Average piece length: about 10 inches (natural product—expect some variation)
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Sold in bags of 10 pieces
Also called “Crespone”
In many Italian recipes and traditions, this format is commonly referred to as Crespone, and it’s used for products such as:
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’Nduja-style spreadable salumi (short, tied casings are classic here)
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Soppressata di Calabria (larger format)
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Crespone-style salami and other rustic regional preparations
Important handling note: very delicate (plan for some loss)
Hog middles are thin and tender by nature, which is part of why they perform beautifully—but it also means they can tear or burst if handled aggressively. Even experienced makers pop a few.
Best practice: plan for ~15–20% breakage during learning curves, high-speed stuffing, or very tight fills.
Stuffing tips to reduce bursting
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Soak well until fully pliable before stuffing
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Flush thoroughly to open the casing and remove excess salt
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Use a properly sized stuffing horn (too large = stress/tears)
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Stuff with finesse: steady pressure, avoid hard “packing”
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Don’t overstuff—you want a firm fill, not drum-tight
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If making ’Nduja or soft emulsions, go slower than you think you need to
Prep (quick guide)
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Rinse off surface salt.
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Soak in cool water until soft and elastic.
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Flush water through each piece to open it up and clean the interior.
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Slide onto the horn carefully and stuff slowly.
