Using a pig's stomach to case cured products?

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redzed
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Using a pig's stomach to case cured products?

Post by redzed » Fri Dec 14, 2012 15:27

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.

Thanks,
Chris
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Post by ssorllih » Fri Dec 14, 2012 15:41

The stomachs will stretch and you can suture the opening to any size you need.
Ross- tightwad home cook
Jutt123

Post by Jutt123 » Tue Oct 28, 2014 18:17

you can suture the opening later
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