FOOD CORNER > Food Preparation and Cooking Techniques

Pig fat options?

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Nate:
here's a quick search for you.

https://www.google.com/?gws_rd=ssl#q=what+can+i+do+with+leftover+pig+fat?

TexasRedNeck:

--- Quote from: wyorunner on December 13, 2015, 07:32:02 PM ---So I just butchered my pig and now I've got an excess amount of fat. What are my options to use it and not simply throw it away? I have never done anything with fat before so detailed information would be greatly appreciated.


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--- End quote ---

Donate it to a local mosque

wyorunner:
Lard is something I do think I am going to do, then can it. nmeyer, these pigs were HEALTHY, and there is lots of left over fat after the sausage. When we were skinning these things we left good amount of fat on the hide in hopes to make trimming them up a bit easier... still tons of fat, its a bit ridiculous, real good looking meat though. I did know about putting it with deer, elk or antelope. However, I won't be shooting one until next fall (if I draw), and by then we will be on our next round of piggly wiggly raising and processing. Thinking about getting one in a month or so to start raising so that way when this one is eaten and gone I'll have one ready to go into the freezer. It seems rendering into lard is the most commonly done option though. I searched google a bit before posting here, just figured there would be someone here who has used it for x y or z for years now.

TRN, that is the best option yet! Should have kept the feet and taken pickled pigs feet with it.

Farmer Jon:
If you make lard either start early in the morning, get some help, or make it in small batches. Its a job and a half but worth it.

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