In the old days, peasant families could not afford to eat meat very often. That is why they sought to prepare numerous dishes based on a variety of offal. Such dishes turned out to be very appetizing and nutritious, they were often served even at the festive table.

One of the most popular by-products is rightfully the pork stomach, the nutritional qualities of which are almost in no way inferior to meat. One hundred grams of pork stomach contains approximately 159 calories.

The pork stomach is a muscular organ, which is characterized by a sac-like shape. A huge variety of wonderful meat dishes can be prepared on the basis of the stomach, but it is most suitable for stuffing, acting as a natural edible shell.

Even in ancient times, all Slavic peoples prepared a variety of national dishes based on the pork stomach. Especially for the Christmas festive table, it was customary to cook stuffed pork stomach. Both minced meat and cereal porridges, for example, pearl barley or millet, could be used as a filling.

In Belarus, to this day they cook a dish called Vantrobyanka, and in Ukraine - Kendyukh. In both cases, this dish is a pork stomach, inside of which there is a filling from other offal. In Russia, on the basis of the pork stomach, they like to cook dishes such as saltison and brawn. And in Chuvashia, one of the popular national dishes is Cougar Shyurbi.

Regardless of what dish you are going to cook, the pork stomach must be pre-processed. So, first of all, this offal is thoroughly degreased and completely freed from the contents. After that, it is kept in hot water for ten minutes and the mucous membrane is removed from the stomach. Now, after processing the pork stomach, it is necessary to clean it again and rinse thoroughly.

To make the dish tasty and beautiful, it is important to follow some rules. Due to the fact that any heat treatment leads to a significant compression of the pig's stomach and a significant decrease in its size, it should never be stuffed too tightly. In addition, it is recommended to pre-make several punctures in the offal - so it will not crack during cooking. Fat will flow out during the baking process - this fat should be periodically poured over stuffed pork stomachs. There is another secret. In order for the dish to be covered with a wonderful crispy and ruddy crust, it is necessary to pour pork stomachs with a mixture of sour cream and aromatic spices about five to ten minutes before the end of cooking. And in order to make the finished stomach more convenient and easier to cut, it is recommended to put a special press on top of it. Chilled pork stomachs are served at the table. Due to the content of vitamins E, PP and group B, as well as iron, magnesium, zinc, selenium, copper and other minerals, pork stomach is very good for health.

Offal in terms of nutritional and beneficial properties is in no way inferior to meat. But unfortunately, some housewives are dismissive of such dishes, considering them tasteless and inedible. Most likely, the reason for this is the inability to cook them correctly. We will try to convince you and reveal all the subtleties of the technological process. Today we will fill the pork stomach. Stuffed muscle organ will decorate the Christmas table.

This was revered by the ancient Slavs. It was stuffed with various cereals, minced meat, vegetables and other products. A dish called "Vantrobyanka" is loved to cook in Ukraine. In the Chuvash Republic, culinary specialists make "Kugar Shyurbi" - a national dish with spicy seasonings and melted lard.

Before cooking a stuffed pork stomach, it should be degreased, all contents removed, the protective film removed and kept in warm water. Please note that during heat treatment, the offal is significantly reduced in size, so there should not be a lot of filling, otherwise the organ will simply burst. If all the recommendations are followed, you will get an exquisite meat delicacy that is not ashamed to serve to guests.

Stuffed pork stomach: recipe with buckwheat and mushrooms

Required set of products: tripe, half a glass of boiled buckwheat, two hundred grams of minced meat (any), dried or frozen mushrooms (one hundred grams), two eggs, an onion, two cloves of garlic, 150 ml of sour cream and spices at will (pepper, salt). You will also need threads and a food bag for baking (you can use a film).

Cooking process

Rinse the muscular organ of the animal, cut off the greasy film and put it in slightly salty water for three hours. During this time, we pass the minced meat with onions and mushrooms. When the filling has cooled, squeeze the garlic, beat in the eggs and add seasonings. We fill the scar with the finished mixture (loosely), grab the hole with a thread and transfer it to the bag. Stuffed pork stomach is sent to bake for 40 minutes at 200C. After that, open the package, pour plenty of sour cream or mayonnaise and put it back in the oven for 15 minutes. Serve chilled with pickles and herbs.

How to stuff pork stomach with other offal

The dish is more labor-intensive, but very tasty and tender. We will make it from the following components: a medium-sized pork tripe, pieces of beef meat (two hundred grams), two kidneys, tongue and ears of a pig (1 each). For a refined aroma, you will need fresh carrots, one onion, red and black peppers, garlic salt, and parsley.

Cooking technology

Pour two liters of water into a deep container, dissolve in it a large spoonful of salt and vinegar essence. Dip the abomasum into the solution for three hours and the kidneys for an hour. Remove dirt and stubble from the tongue and ears. Boil pork kidneys for an hour. We will do the same with the tongue and ears - they should be boiled in a separate bowl for about 90 minutes with spices and baked vegetables.

Remove the white coating from the tongue, cut into pieces. Ears and kidneys - straws. Cut the beef fillet into neat pieces, season with salt and pepper, combine with offal. Fill the space of the scar with this mass, then lightly “bait” with ordinary threads and set to boil for a couple of hours. Then we spread the stuffed pork stomach with mayonnaise and bake for about an hour. Enjoy your culinary experience!

Recipe with potatoes and lard

Absolutely everyone will like the traditional Scottish dish, as it consists of ingredients familiar to us: half a liter of milk, one tripe, two kilograms of potatoes, onions and lard (three hundred grams). Crushed black pepper, bay leaf and salt are used as seasoning. For lovers of spicy, we suggest adding chili or hot peppers.

Instruction

Similarly to the previous recipes, soak pork abomasum in salt water. Prepare minced vegetables: rub potatoes, remove excess liquid with gauze, add bacon cut into small pieces, fried onions, all spices and pour warm milk. It will turn out not a very thick mass, with which we will fill the gastric space. Let's put it in the oven for two hours. Periodically water the pork stomach stuffed with secreted fat to form a golden crust.

As you can see, everything is simpler than it seems. Don't be afraid to get creative and experiment with products. An unusual dish will amaze with its amazing aroma, juiciness and amazing taste.

From time immemorial, when raising domestic animals for meat, people naturally sought to maximize the profit and use all parts of the carcass after slaughter with the utmost economy. Offal (mostly internal organs), of course, were also used, including stomachs, because you can cook tasty and inexpensive dishes from them, however, you have to tinker.

Almost all countries with developed animal husbandry and a sufficient culture of cooking have developed their own traditions of preparing such dishes. For example, beef, lamb and pork stomachs can be stuffed with various fillings due to their natural sac-like shape. Such dishes are good even for a festive table.

We will tell you how to cook stuffed pork stomach.

When buying stomachs, choose fresh, unfrozen ones (offal spoils much faster than other parts of the carcass). Normally, the pig's stomach has a pale pink-gray color and a specific smell, which, however, should not wear shades of putrefaction.

Cooking pork stomach for stuffing

Thoroughly wash the pork stomach, clean with a knife, turn inside out, brush under running water properly. For 5 minutes, fill the stomach with boiling water, remove it, cool it slightly and once again clean it from the inside and outside, scraping off the films, use coarse salt as an abrasive. After this procedure, we again thoroughly wash the stomach and place it in cold water for 8 hours. Rinse again thoroughly before cooking.

Pork stomach stuffed with buckwheat - recipe

Ingredients:

• pork stomach - 1 pc.;
• buckwheat - about 2 cups;
• fresh mushrooms (champignons, for example) - 8 pcs.;
• onion - 1 pc.;
• 150 g;
• ground black pepper and other spices (coriander, cloves, nutmeg);
• melted butter - 2 tbsp. spoons.

Cooking

Let's boil loose buckwheat (that is, in about 3 glasses of water, no more). You can not even cook, but simply pour boiling water over buckwheat in a ceramic pot with a lid and wait. We cut the brisket into greaves and melt the fat out of them in a frying pan. Saute finely chopped onions in fat, then add the mushrooms, chopped a little larger. Cook the onion-mushroom mixture, stirring, over low heat for 15 minutes with the addition of ghee and spices. Mix buckwheat and onion-mushroom mixture.

How to stuff a pork stomach?

We tie one of the holes of the stomach with twine, carefully stuff the stuffing through the other hole, not too tightly (buckwheat will increase slightly in volume during subsequent cooking). We tie the second hole, make several punctures with a fork from different sides and tie it with twine in several places.

Pour the stuffed pork stomach completely and cook in the broth with the addition of bay leaves, peppercorns and cloves over the smallest fire, covered with a lid. Cooking time about 2 hours.

Alternatively, you can bake a stuffed pork stomach in the oven. Baking time - about 2.5-3 hours at a temperature of 200 ° C.

Pork stomach stuffed with meat

Ingredients:

• pork stomach prepared - 1 pc.;
• about 200 g;
• fatty brisket - 150 g;
• garlic - 5 cloves;
• spices (for example, a ready-made mixture of hops-suneli);
• Madeira or brandy - 30 ml.

Cooking

We cut the pork meat very finely by hand (either we use a chopper for this purpose, or we pass it through a meat grinder with a large nozzle). Cut the brisket by hand. Finely chop the garlic. We combine meat and brisket in a bowl, add garlic, spices and Madeira. Slightly add and mix. We fill the stomach with meat filling not too tightly (see above, previous recipe). We tie, tie with threads and make several punctures. Cook in the broth for 2.5 hours or bake in the oven (a little longer). If cooked, it makes sense to put the finished cooked stuffed pork stomach under pressure for several hours, and then cool in the refrigerator.

From the pig's stomach, our ancestors prepared delicious brawn, saltison, stuffed with pork head meat and offal. This food is in no way inferior to other meat dishes. But first you need to cleanse your stomach.

How to clean a pig's stomach?

To clean the pork stomach, we do the following steps in the following sequence:

• We wash the pork stomach well under running water, first on one side, and then turn it over to the other side, and also rinse well.
• The stomach consists of many folds, we clean all the folds with a knife, or you can use a dish brush.
• To make it easier to remove the mucous membrane on the stomach, immerse it for 10 minutes in boiling water and cool.
• We remove the mucous membrane, a layer of fat, films.
• Rinse again with plenty of water.
• We turn the cleaned stomach inside out and rub well with salt, leave for 5 hours.
• We wash off the salt and soak the stomach in the solution (for 1 liter of water, 1 tablespoon of salt and vinegar) for about 1 hour, or more.
• After soaking, we again wash the stomach in water, let it dry and you can stuff it.

How to clean and cook a pork stomach?

The pork stomach is stuffed with meat, offal, vegetables, porridge.

Prepare "Saltison"

Saltison is best cooked if you have recently cooked jelly: some of the meat products that were not used in jelly will go to Saltison.

For "Saltison" you need:

• 1 pork stomach;
• 1 kg boneless pork;
• 400 g boneless beef;
• 200 g of pork liver;
• 200 g of bacon baked in the oven;
• 200 g of fresh fat with layers of meat and skin;
• 1 cup or a little more of the broth left over from the jelly;
• 1 boiled pork leg;
• 1 large onion;
• 3 garlic cloves;
• salt and ground black pepper to your taste;
• 6 peas of black and allspice;
• 3 bay leaves.

Let's start cooking:

• We disassemble the pork leg: remove the meat and skin, cut into pieces, and discard the bones.
• Cut the lard baked in the oven into cubes.
• Grind 400 g of pork and beef pulp in a meat grinder.
• 600 g of pork and lard with skin cut into small pieces.
• We also cut the raw liver into pieces.
• We chop the garlic.
• We combine everything together, salt, pepper, pour in the broth and mix everything.
• The prepared stomach, turned inside out, is stuffed with minced meat, but not tightly (during cooking, the stomach will decrease in size, and the filling may be cramped), and sew up the hole with a thick needle and thread.
• We lower the stuffed stomach into the pan, fill it with water 2-3 cm above the contents of the pan and set it to boil, first on a strong fire, and when it boils, screw it to a low boil.
• We remove the foam, pierce the stuffed stomach in several places with a thick needle, on one side and the other, and cook for about 3 hours.
• During cooking, we turn our Saltison several times to the other side.
• Presumably half an hour before the end of cooking, we lower the onion, peppercorns, salt to taste and bay leaves into the pan.
• After the stomach is cooked, we take it out of the broth, put it on the grate in the oven, put a metal sheet under the grate, turn on the oven at 200 ° C, and bake for 20 minutes.
• We spread the Saltison on a dish, cover it with a plate, and put oppression on top and send it to a cold place for 12 hours, then you can cut it into thin slices and serve with mustard.

So, although it is difficult to clean a pork stomach, you can make a delicious homemade dish out of it, healthy, without artificial additives, which are now stuffed with factory-made meat products.

In the old days, the pork stomach was often present on the tables in peasant families who did not have the opportunity to eat expensive meat products every day. Today, dishes from the internal organs are present in the diet of many families due to their high nutritional value, which is comparable to the nutritional value of meat. Before you cook a pork stomach, you need to study the nuances of preparing an offal and get acquainted with the most popular recipes for its preparation.

To use such a product for cooking various dishes, it must be properly cleaned.

1. The outer surface is washed for 2 - 3 minutes under the tap.
2. When the outer shell is ready, the stomach is everted, and the inner folds are cleaned with a knife.
3. In addition, the inner surface is also washed and thoroughly freed from mucus with a dishwashing brush.
4. The prepared organ is laid out in boiled water for 10 minutes, after which the protective film is removed from it.
5. The product is dried and then soaked in saline for 6 hours.

How to cook pork stomach fried with onions

A simple and satisfying dish is easy to prepare from such products:

• 1.5 kg of pork stomach;
• 30 g green onions;
• 15 g of seasonings;
• sunflower oil;
• salt.

Stages of preparation:

1. The prepared stomach is cut into large pieces, which are boiled for up to three hours in salted water.
2. After cooling, the by-product is crushed and fried in oil until golden brown.
3. The dish is seasoned and crushed with chopped onions.

"Kovbyk" with raw meat

Kovbyk is a stuffed and baked stomach in a special way. This is an unexpectedly delicious dish!

For cooking, in addition to the main ingredient, you will need to take:

• 2 chicken legs;
• ½ kg of pork meat;
• bulb;
• wine;
• spices and salt.

Cooking method:

1. Chicken meat is separated from the bone and cut into small slices.
2. The same cubes are prepared from the pulp.
3. Meat products are seasoned and salted.
4. Onion rings are added to the meat, after which everything is poured with wine for 2 - 3 hours.
5. The pre-prepared stomach is stuffed with meat mixture so that there is a little space left, and then pierced in several places.
6. The main hole is sewn up with strong twine.
7. The cowboy is lowered into the water, to which peppercorns and bay leaf are added.
8. The workpiece is boiled for 90 minutes, after which it is moved to a hot oven for 60 minutes at a temperature of 180 ° C.

Pork stomach stuffed with buckwheat and mushrooms

If you stuff a nutrient-rich stomach with 300 g of buckwheat, then the dish will turn out to be more satisfying. And the use of 100 g of mushrooms will give the dish a wonderful flavor.

Additionally you will need:

• carrot;
• 2 onions;
• small chicken breast;
• 100 g salted brisket;
• 350 ml of broth;
• half a head of garlic;
• salt, spices and sunflower oil.

To cook stuffed pork stomach, follow a simple algorithm:

1. The muscular organ is prepared according to the above scheme.
2. At this time, the cereal is boiled until half cooked.
3. Mushrooms are blanched.
4. The onion is chopped, the carrots are rubbed, after which the vegetables are sautéed until soft.
5. The chicken is cut into cubes and mixed with brisket slices.
6. The prepared ingredients for the filling are mixed, salted, seasoned and crushed with chopped garlic.
7. The stomach is stuffed with minced meat, sutured, placed in a duck and filled with broth.
8. The container is covered with a lid and sent for 3 hours in the oven at 180 ° C.
9. Remove the lid 20 minutes before the end of baking.

Filled with minced pork and chicken

The pork muscle organ with minced meat, although it has a discreet appearance, has a pleasant taste and aroma.

In addition to the average size of the stomach, other ingredients are also used for cooking:

• 2 kg of pork and chicken fillet;
• 100 ml soy sauce;
• 3 carrots;
• salt and spices.

In the process of creating a dish, we follow a simple algorithm:

1. Meat cuts are cut into pieces, which are passed through a meat grinder.
2. Minced meat is poured with sauce and crushed with spices.
3. Carrots, which are pre-cut into bars, interfere with the meat mass.
4. Minced meat under the film for 8 hours is sent to the cold.
5. The prepared stomach is stuffed with the infused meat mass, which is sutured and pierced in several places.
6. The workpiece is placed in a pot of water, where it is cooked for 3 hours over low heat.
7. When ready, the stomach is left under oppression for the night.

Cooking according to a German recipe

A cold dish of German cuisine, known as brawn, is very appetizing.

It seems to many that only those who know the special secrets that are passed down from generation to generation prepare such authentic dishes deliciously, but in this particular case, everything is much simpler.

You should prepare in advance:

• 1 kg of pork heart;
• 1 kg lung;
• 1 kg of liver;
• 500 g of fat;
• pork stomach;
• garlic;
• salt and spices.

Sequence of actions:

1. Prepared lung and heart are boiled until half cooked.
2. The cleaned liver is also boiled, but separately, since it needs less time.
3. Offal is crushed and mixed together with cubes of lard, salt, spices and crushed garlic.
4. The cleaned stomach is stuffed with fragrant minced meat, after which it is sewn up and boiled for 30 minutes.
5. The stuffed blank is placed in a container, where it is clamped between two boards and put under pressure for a couple of days.

How to cook "Saltison" in a pig's stomach

A fragrant dish of different types of meat, with historical roots in Italy, has gained immense popularity among the Slavs.

To taste such a dish, you should prepare:

• stomach;
• 250 g beef pulp;
• the same amount of pig's heart;
• 300 g beef liver;
• 2 chicken legs;
• 300 g pork belly;
• 200 g tongue;
• a head of garlic;
• a bunch of dill;
• salt and spices.

Step by step cooking instructions:

1. Chicken meat is separated from the bone, after which the poultry fillet, liver, brisket, heart, tongue, garlic and beef are crushed. Products are salted, seasoned and crushed with chopped herbs.
2. The prepared stomach is filled with minced meat, sewn up and placed in a pot of water.
3. After the liquid boils and the stomach swells, the latter is pierced, and then continues to cook for about 90 minutes.
4. When the dish has cooled, it can be served sliced ​​\u200b\u200bto the table.

With proper preparation, pork stomach can be cooked delicious and satisfying dishes with the addition of a variety of ingredients. Such dishes are nutritious, unusual and not beaten, and when properly served, they are also elegant, and therefore worthy of the most solemn table.

You just need to know how to cook a dish from this offal, and then the whole family will be delighted. We offer to cook a delicious fried pork stomach for lunch or dinner according to our simple step-by-step recipe with a photo. This dish will be liked by the household, and it is possible that it will become one of the favorite foods in your family.

Most often, the pork stomach is made stuffed. It is worth saying that it is ideal for stuffing if it is whole. But, in the case of purchasing a pork stomach chopped into pieces, you can cook it in a pan. Fried stomach with peppers and herbs will turn out just amazing. Delicious, juicy, fried pork stomach, cooked without filling according to this photo-recipe, is well suited for dinner.

How to cook fried pork belly

Ingredients

• Pork stomach - 2 kg.
• Bulgarian pepper - 1 pc.
• Greens (onions, dill) - 20 gr.
• Bay leaf - 2-3 pcs.
• Edible salt - 7-10 gr.
• Universal spices for meat - 3-5 gr.
• Vegetable oil

Cooking pork stomach without stuffing in a pan

Step 1.

Initially, you need to rinse the pork stomach in cold water. And also, it is good to clean it with a knife.

Recipe tip: even a well treated stomach should be washed out.

Then, place the stomach in a saucepan, fill it completely with water, pour salt into the container. Boil the stomach over medium heat for about two hours.

Step 2

After that, the stomach must be removed from the pan, allowed to cool slightly.

Step 3

With a sharp knife, cut the offal into medium pieces. You don't need to grind hard.

Step 4

Pour a little vegetable oil into the pan, heat it up. Put the pieces of the stomach into the pan.

Step 5

Pour in salt and spices. Fry for 5-7 minutes on low heat. Stir occasionally with a spatula.

Step 6

Finely chop the greens. Chop the pepper into strips.

They say that the goal is cunning for inventions. And this resourcefulness of the poor, who wanted to eat delicious food without going beyond the family budget, gave rise to offal dishes. Let's use the invention of the lower social classes and find out how to cook pork stomach deliciously. This offal is known to be a natural bag. Of course, the first thing that comes to mind is stuffing it with something. Most often, the Slavs porridge. Both tasty and satisfying. By the way, one hundred grams of pork stomach contains 160 calories. But, depending on the minced meat, the nutritional value of the dish may increase.

Preliminary preparation

Before cooking the pork stomach, it must be thoroughly cleaned of the contents. Then it is poured with boiling water and allowed to stand for ten minutes. Next, the mucous membrane is removed from the stomach. Once again, scrape the walls of the offal with a knife and rinse with cold running water. Now this natural bag is ready for stuffing. But it should be remembered that in the process of heat treatment, the stomach decreases in size. Therefore, you need to start it not to the eyeballs, but in such a way that there is free space. You should also make several punctures in the stomach with a knife so that the bag does not crack during baking. It is necessary from time to time to water the dish with juice, which will stand out during the heat treatment of the offal. When baking the stomach in the oven, you need to roll it with some kind of press - so it will be easier to cut when serving. And in order to achieve a golden crust, it is necessary ten minutes before the end of the culinary process to pour over the dish with a sauce made from a mixture of sour cream and spices.

cowboy

This dish is a stuffed stomach, which is then boiled for a long time. They eat it like sausage - chilled. Very tasty kovbyk on a loaf of bread with horseradish or mustard. But heated, with a side dish of mashed potatoes, is also nothing. How to cook a pork stomach to make a cowboy? We need another by-product, namely pork lung. We cut it off from the trachea and grind it into cubes (about 1 cm each). We only need red pads, no films. Grind the fat in the same way. It is advisable to take what is called “sponder” in Ukraine, that is, with layers of meat. Squeeze a few garlic cloves into the filling. Salt and sprinkle with cumin, black pepper, marjoram and basil. We mix and stuff the stomach turned inside out with this stuffing. Sewing the hole with thread. Put in a large saucepan and fill with water. We salt it and throw about five bay leaves. We cover the pan and cook the kovbyk for two to two and a half hours, sometimes turning it over and piercing it with a needle.

Kendyukh

Unlike the previous one, this is done in the oven. You already know how to properly cook a pork stomach in order to start stuffing it. The filling of kendyukh, in contrast to the kovbyk, is more “rich”, festive. We need a pound of pork belly and 200 grams of minced meat. Finely chop three onions. Cut the brisket into small cubes. Mix with onions and raw minced meat. We drive in two eggs, squeeze out a whole head of garlic. We fill the filling with ten peas of black pepper and half a teaspoon of dried marjoram. We stuff the stomach, sew up the hole. We bake until tender, pouring the dish with the juice that has stood out.

Cougar schurby

This is a traditional dish of Chuvash cuisine. For him, the offal is not stuffed, so tailoring skills are not required here. How to cook pork stomach in the Chuvash way? We wash the offal, fill it with cold water and set to cook until tender. We check with a fork: as soon as the ichor stops oozing from the punctures, and the juice begins to stand out, then you can get it. The broth, which is obtained from the boiling of the stomach, can then be used as a base for soup. But we will save a small amount of it for shurby cougars. We cut the boiled stomach into cubes of medium size, put it in a small saucepan and pour it with broth. As soon as it boils again, add the browned green onions. In a frying pan, fry the same amount of flour in a spoonful of butter. As soon as it turns yellow, add to the stomach. Season with crushed garlic. Beat the raw egg, also add it to the dish. Salt, pepper, throw fresh herbs. Cougar shurby is served hot.

There are many recipes for cooking this offal in a pan. Including kendyukh - you can also not bake it in the oven, but fry it in lard. The most original recipe is Chinese. It turns out very tasty cracklings, which can be sprinkled with boiled potatoes or pasta. Before preparing the pork stomach, mix chopped ginger and leek in a bowl, sprinkle them with a pinch of starch, salt, pour table wine. While these seasonings are infused, let's take care of the stomach. Thoroughly clean it, cut into cubes. Put a frying pan with plenty of vegetable oil on a high heat. In this deep fryer, fry the stomach. When it reaches softness, fish it out onto a plate. Drain excess oil. We leave only a small amount of it in the pan. In this fat, fry ginger and leek, strained from wine. Then add the stomach, mix, warm and serve. Bon Appetit!

If the pork stomach has a strong smell, you can pickle it in water with the addition of 2 tablespoons of 9% vinegar and 1 bay leaf, or in brine from pickled cucumbers or tomatoes. The smell will go away in 4-6 hours.

When cooking, the pork stomach shrinks 3-5 times.

Pork stomach is an ideal casing for preparing Saltison, as it is of medium size, has a strong structure and elasticity. In addition, the pork stomach has original taste qualities and will complement Saltison.

Pork stomach is one of the cheapest offal, but it is quite rare in supermarkets. Pork stomach can be found in the market or asked in advance at the butcher shop. When choosing, pay attention to the size of the stomach: it can affect the amount of stuffing if the stomach is needed for use as a shell. Also check the stomach for integrity: if the stomach is torn, there will be painstaking work to sew it up.