The middles are used for cured products: llonganissa cured sausages and others.
The beef middle is part of the large intestine of the beef, it is a straight casing without curves. It is characterised by its wide calibre and is suitable for stuffing both fresh, cooked and cured products, such as black sausages and lomo embuchado among others.
The beef middle comes from approved slaughterhouses, of European origin and top quality, suitable for both the national and international market.
| Length | 3 – 9m pieces |
|---|---|
| Calibre | From 45 to 65mm |
| Format | 18m hanks |
| Packing | Plastic bag in a food drum with salt and brine |
| Use | For cured products: cured pork sausages and others |
