1 kilogram = 8.23 €
1 kilogram = 6.84 €
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PORK CHITTERLING TRIMMINGS (LARGE INTESTINES)
Usage: For making the meat mixture (la mêlée) for Andouilles or Andouillettes. Ideally combined with pork stomach, depending on your recipe.
Seasoning: Season according to your preference.
Casing Selection: For Andouillettes: Stuff into pork afterends (ideally beef middle 50/55, double-layered/lined with the suivants for better hold during cooking).
For Andouilles: Stuff into horse casing.
Preparation Instructions: Desalt the chitterling trimmings thoroughly in cold water, then rehydrate in clean, lukewarm water—ideally 1 day in advance. Packaging: 5 kg Pails PRICE SHOWN PER KILO
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Natural Horse casings Caliber 75/+ Quality IA - well selected and strong - very properly degreased Casings mainly used for French Andouille
After Ends Hog Casings for Andouillette, Cooked Sausage, Morteau Sausage, Boudin de Liège. Available in bundles or cut and tied pieces.
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