The hog middle end cap—often called “Orba” in Italian-style salumi making—is a prized specialty casing used for large, rustic, showpiece products. 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.
Orba 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.
Classic uses (Italian traditions + beyond)
’Nduja in Orba — a classic application where the casing becomes the signature shape
Pressed Soppressata Calabrese — Orba can be filled and then pressed to create the iconic, flattened profile
Other large-format salumi and specialty chubs where you want a unique presentation and substantial weight per piece
(In the reference photo: the left shows a pressed Soppressata Calabrese; the right shows ’Nduja in Orba—same casing, two very different outcomes.)
Size + yield (what to expect)
Because this is a natural product, dimensions and capacity vary from piece to piece. As a practical range:
Filled weight: typically ~5–12 lb per piece(sometimes larger)
Approx. dimensions:~2.75" × 4" × 7"(varies; some pieces run bigger)
