Our hog chitterlings are hand selected by our friends in Chile. Each chitterling has been pre-cut to approximately 20cm in length and pre-tied at one end. They are suitable to use for a range of Salumi products but are more notably used for Italian Nduja and Paiola.

Natural casing packed in salt, tied closed at one end with jute twine. 

Used for making various types of Salami more commonly Italian Nduja. 

Whilst each individual chitterling varies, the diameter is approx. 68-72mm and 240mm in length. 

Soak for approximately one hour before use. 

A good substitute for sheep or beef bungs.