{"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":17.95,"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\/products\/back-in-stock-soon-hog-middles-56-60mm-cut-tied-10-ea","provider":"Craft Butchers' Pantry","version":"1.0","type":"link"}