Our beef bung caps are natural beef casings commonly used for larger-format cured meats, cooked products, and traditional salami applications. These casings are approximately 16 inches long and are available in two diameter options, allowing you to choose the best size for your product.
Choose Your Size
4–4.5 inch diameter
Our smaller beef bung cap size. This option is ideal for stuffing larger-format salami pastes where you want the look and feel of a traditional beef bung, but with a more manageable diameter and a quicker drying time compared to larger bungs. It can also be used for cooked products, but we generally recommend this size for salami-style applications rather than whole-muscle curing.
5+ inch diameter
Our larger beef bung cap size. This option is better suited for cooked products, smaller coppa-sized muscles, and larger-format salami. Because of the larger diameter, salami stuffed into this size will take longer to dry, but it produces a beautiful, substantial finished product.
For whole-muscle projects, size matters. Smaller bungs are not recommended for large heritage-breed coppa or oversized whole muscles. For those applications, choose the largest available size and measure your product carefully before stuffing.
Natural beef bungs are not perfectly uniform, and slight variation in size, shape, and length should be expected.
Each size sold by the piece and in packs of 5 pieces. Please specify first which size you'd like, then choose how many.
