Dry sausages, smoked sausages, and liverwurst all use boneless pork rectums or pork bungs. Bungs can also be used as a calamari substitute since, despite their different origins, they have a similar rubbery texture. However, there is no proof that they are being served in this manner as of 2015.
Pork rectums are the anus-terminating extremities of the large intestine. To prepare them as food, a manufacturer separates the rectum from the setting and meticulously cleans it. After that, the bung goes through a sliming and inflating procedure. Sliming is a procedure that involves rolling the rectum to remove the mucous membrane.
The rectum is then salted and graded before being used. The average bung is 3 to 5 feet long and 1 to 2 inches wide. They’re also utilised as casings after being sewed together. Food and stuffing employ bungs from cows, sheep, and goats.
The rectum of a hog animal isn’t the only component of its intestines used in food preparation. The stomach, small intestine, large intestine, and bladder all have different functions. The pig’s stomach, for example, is ground and used in sausage and for stuffing head cheeses.