Bovine intestines are widely used to prepare fresh and cured sausages, as well as various types of salami, bresaola and coppa
Bovine intestines
It is obtained from the caecum of the bovine, washed, scraped, degreased, peeled and calibrated after slaughter.
For their preservation they are put in salt or brine
Different calibers (80/90 - 90/100 - 90/110 - 110/120 - 120/130 - 130+ - 140+
It is obtained from the first and second sections of the bovine colon, risked, washed, degreased and calibrated immediately after slaughter. for their preservation they are put in salt and brine
Different calibers (50/55 - 55/60 - 60/65 - 65+) and different quality levels. the product is sold in 9 meter bats
This product is used for raw salamis that require little seasoning and cotechini
It is obtained from the rectum of the bovine, scraped, washed, degreased, denervated, sometimes sewn up immediately after slaughter. For conservation they are placed in salt and brine.
This product is used for large cups and bellies.
It is obtained from the small intestine of the animal, scraped, washed, degreased and calibrated immediately after slaughter. For their preservation they are put in salt and brine.
different calibers (32/34 - 34/36 - 36/38 - 38/40 - 40/43 - 43/46 - 46+ - 46/48 - 48/50 - 50+ - 52+) and different quality levels. The product is sold in 15, 18 and 50 meter bats based on customer request.
This product is used for salami.
