These are the beef caps or ox bungs as they say in Scotland. Each pack has 2 x Beef Caps each will make approximately 2-3kg of Haggis. Each Cap is approx. 80mm wide and 1mtr long. With an open-end and cap-end, these casings can be filled to the desired amount, then tied with string before cooking.
These casings are not only used for making Haggis but also can be used for continental charcuterie such as Mortadella or Coppa.
If you would like to make your own Haggis, check out our Haggis making kit (in the seasonings category) which includes a complete seasoning mix, so all you need to add are the 'tops' (lungs, heart, and liver) and suet.
All our Natural Casings come in easy to use packs and are cured in salt before dispatch. We recommend they are stored in a sealed 'Tupperware' type container in a fridge, where they will keep for at least 6-12 months. Before use, they need to have the salt rinsed from them and then soaked in warm water for at least 1 hour prior to use or even better overnight. If you have not used Natural Casings before, our step-by-step guide is included in every order.
- 2 x Beef Caps/Ox Bungs
- 80mm wide.
- Ideal for Haggis or Mortadella.
- Each cap will make 2-3kg Haggis.
- Caps come vacuum packed and salted.
- 6-12 months use by date.