The first thing I want to say is that I think your answer to the question in the title is correct. As you might expect, pork bung isn’t the pretty pink pork you can buy in a store window. You know that at a great little bistro, pork bung probably won’t be glazed in a reduction of sherry and shallots and served with pommes aligot. Pork bung is, in fact, the final length of the hogs digestive tract, its rectum.
Bung is a term that is more often associated with wine. Specifically, it is the stopper hammered into the bunghole on the side of a wine barrel. Since this is the hole that the wine barrel drains through, it became poetically linked to other holes used for emptying. Even though the fact that pork bung comes from a pig might be gross, it is eaten and enjoyed all over the world, just like other animal waste. You may have already decided that you will never eat pork bung, but you may be a lot closer than you think.
You may have seen a photo circulating online of a box labeled “boneless pork rectums” that provokes curiosity and sometimes disgust. While the concept seems bizarre these inverted rectums also known as pork bungs, do serve culinary purposes. Here’s an explanation of what exactly pork bungs are and how they are used.
Pork bungs refer to the rectum or intestine from a pig that has been cleaned, inverted and packaged. They are also sometimes referred to as pork bladders, pork pockets or pork casings.
The term “inverted” indicates that the bung has been turned inside out, so the interior lining becomes the exterior. This provides more usable surface area.
Pork rectums have a tubular shape that can be stuffed and formed into various sausage shapes. Their high fat content also makes them useful for certain charcuterie preparations.
While the idea of eating rectum may seem unappealing, these ingredients are thoroughly cleaned. Like other organ meats, bungs provide protein and nutrients.
The Origins and History of Pork Bungs
Using animal organs and intestines as food casings and containers dates back thousands of years. Early European, Asian, and Mediterranean cultures produced sausage stuffed in intestines, stews in stomachs, and pâtés in bladders.
Stuffing meat mixtures into tubular organs allowed for easier shaping, cooking, and preservation. The organs provided a protective barrier and added fat and collagen.
Pork intestines were favored for their size and abundant fat. As sausage making advanced, hog bungs were increasingly employed for many varieties like salami, bologna, and mortadella.
The term “bung” may come from the Celtic word “bolla” meaning sausage. It has long been butcher’s terminology for pork rectum.
How Pork Bungs Are Harvested and Prepared
Pork bungs are harvested from the intestines of slaughtered pigs. They go through extensive cleaning and processing before use.
First, fat and tissues are trimmed away. The bung is detached from the colon and inverted so the interior lining faces outward. This provides a smooth stuffing surface.
Inversion also allows for easier cleaning. The bungs go through repeated washings, scrubbing, and inspections to remove any residue or contamination.
The finished bungs are packed in salt to draw out moisture and prolong shelf life. Before stuffing, they are rinsed of excess salt.
How Pork Bungs Are Used
The primary use of inverted pork rectums is as casings for sausages. The tubular shape and ample fat content make them ideal for:
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Salami – Bungs give salami its classic sausage shape for curing and drying. The fat protects the meat.
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Mortadella – Large diameter bungs are perfect for stuffing the Italian cooked sausage mortadella.
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Bologna – Traditional bologna uses bungs as edible casings.
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Smoked sausages – Bungs impart fat and a smooth exterior when smoked.
In addition, pork bungs bring certain benefits to processed meats:
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Moistness – The fat prevents dried sausages from becoming overly dry during fermentation.
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Appearance – Natural bungs give sausages a rustic, classic look.
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Texture – Bungs provide a tender bite and luxurious mouthfeel.
Beyond encasing sausages, pork bungs can also be:
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Fried – Sliced bungs are fried in some Asian cuisines, taking on a crispy pork rind-like texture.
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Simmered – Whole bungs can be simmered in stews and soups to tenderize.
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Grilled – Bungs can be brushed with oil and grilled like a fatty cut of meat.
Comparison to Other Sausage Casings
While valued in artisanal charcuterie, pork bungs are less common than other sausage casings like:
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Hog casings – Made from small intestine, these are the most popular.
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Sheep casings – Often used for smaller sausages. Delicate texture.
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Collagen casings – Made of collagen derived from beef or pork. Uniform appearance.
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Plant-based casings – Created from cellulose or other plant materials. Vegan alternative.
Pork bungs have some advantages and disadvantages:
Advantages
- Traditional appearance
- Smooth surface
- Excellent moisture retention
Disadvantages
- Expensive
- Delicate
- Needs special handling
Serious sausage makers employ pork bungs for top-tier creations, while commercial operations tend to use cheaper, easier casings.
Buying and Preparing Inverted Pork Rectums
Pork bungs can be purchased from select butcher shops and sausage supply stores. They are also available online.
When buying, look for:
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Intact shape with no holes or tears
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Moist surface without dry spots
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Light pink color
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Mild odor like fresh pork
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Packed in salt
Before stuffing pork bungs:
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Rinse well and soak in cool water for 1 hour to remove excess salt.
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Run your fingers along the interior to check for any remaining debris.
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Place in cool water until ready to stuff.
Stuff gently without overfilling to prevent tearing. Use a sausage stuffer if available.
Are Pork Bungs Safe to Eat?
Pork rectums are safe to eat provided proper handling is followed. Like any meat product:
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They should come from a reputable verified source.
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They require thorough cleaning and rinsing before use. Never use straight from packaging.
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Raw bungs need thorough cooking to an internal temperature of 160°F.
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Once cooked, sausages stuffed in bungs must be refrigerated properly.
When well-prepared, pork bungs can be a delicious and authentic sausage casing option.
The Takeaway on Inverted Pork Rectums
While the idea of inverted pork rectums may seem strange, these bungs have been used for centuries to make quality sausages. Their high fat content and tubular shape makes them ideal casings. When cleaned and cooked properly, bungs can be a safe and flavorful ingredient. They bring authenticity to recipes for salami, mortadella, bologna and more. Not just a novelty, inverted pork rectums have a cherished place in traditional charcuterie.
Pork bung vs. sausage casings vs. chitterlings
Still sure you’ll never touch pork bung, not even a little bit? If you eat meat, you probably have. The small intestine of a pig is where natural pork casings for sausages come from, but only a small part of it. To make casings, all but the submucosa is removed. The submucosa has a lot of collagen, a connective tissue that makes it strong enough to stuff and cook, but soft enough to bite through, giving the signature “snap.” ” Hot dogs that feature a natural casing typically use sheep intestinal submucosa which is smaller in diameter.
Pork bung is different here in a few key ways. It’s not just one layer of the digestive tract that does the work; it’s a whole part of it, with the mucous membrane and muscles. It comes from the small intestine, while the pork bung, which is made up of the rectum, is part of the last stage of the pig’s large intestine.
Speaking of things pork bung isnt, chitterlings (or chitlins) are one of them. This dish is popular in the southern U.S. and has a lot to do with African American food history in the U.S. S. comes from the small intestine of the pig, just like sausage casings. It’s a lot like pork bung. Still, the ways to cook the two types of offal are very similar, which makes things even more confusing.
How do you cook pork bung?
How should you cook your pork bung after it has been cleaned and boiled? As we already said, people all over the world eat it, so there are many options. Braising pork bung in water, stock, or another liquid for an hour or two is the easiest way to cook it, and many recipes call for this step before any other cooking. This softens the tough muscles and connective tissues of the cut. You could also add aromatics like ginger, soy sauce, star anise, or mirepoix and thyme at this point, depending on the overall direction of the meal.
When the braising is over, the pork bung should be soft but still have a bit of bite to it. It should also still taste strongly of the offal it is made of. The fatty tube can then be sliced however you like; thin rings, thick biased cuts, etc. It can also be eaten right away with noodles or a tortilla, or it can be eaten plain with a simple sauce on the side.
Boneless pork Rectum anyone? #greenscreen #food #comedy
FAQ
Do people eat pork rectums?
What are pork intestines used for?
What is boneless pork belly used for?
What is pork bungs in Tagalog?
What are boneless pork rectums?
Boneless pork rectums, as the name suggests, are the rectums of pigs that have been deboned and inverted. This means that the inner lining of the rectum is turned inside out, creating a smooth surface that can be used in a variety of ways. One common use for boneless pork rectums is as a casing for sausages.
Does McDonald’s have pork rectums?
McDonald’s you Nasty Basterds ! So when you order the McRIB, you’re actually ordering PIG ASS ! AKA The McASS Sandwich. Smhl. This video from November 2014 shows a tour through a Lopez Foods plant which makes and freezes the specially shaped McDonald’s McRib patties. There is no mention of boneless pork rectums.
Where did ‘boneless pork rectums’ come from?
The origin of the term ‘boneless pork rectums’ is unclear. The term gained popularity when a photograph of boxes labeled as such originated (as far as we know) in 2007 on the Taiwan-based Forumosa message board. The user who posted the picture described it as ‘Taken last week outside a local dumpling shop’.
What is a pork rectum?
Pork rectums, including the inverted variety, are a not uncommon food product. They are used in dishes such as chitlins (or chitterlins) and are vended by many different companies in a variety of countries.