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3 posts • Page 1 of 1
I bought a couple of pig's stomachs intending to use them in making head cheese. They are however, small and and the openings are large, rendering them unusable for that purpose. I was thinking that I could use then at some point to case a small coppa or breasola but have not run into a reference where pig's stomachs have been used for this purpose. Can anyone advise.