praise the lard

[gaman]

And praise the cracklins too!   

[monksgirl]

Indeed.  How about 6 gallons of freshly rendered lard

looks tasty......and yet, sometime, someone thought Crisco would be a good substitute......they'll both take gum out of your hair, but only one is truly digestible.

[tschai]

And praise the cracklins too!   

I like to have a handful (or two!) of "chicharrones" (cracklins) for a mid morning snack-darn tasty! Yea!

[3D Student]

I just called the friendly guy at _http://www.pastureprimewagyu.com/ about the mangalitsa lard. He said lard is 10$ a pound and I asked what about 20 pounds in bulk and he said 7.50$ a pound. Then you'd have to consider shipping. I'm kind of cheap and don't think it's worth it, considering uswellnessmeat's 36 pound buckets for 100$ shipping included. But there are the prices if anyone is wondering. I'd have to shop around or think it over a few nights before I got the lard.

Oh, and he said they are fed a grain mix as well as being free range fed. Which makes me wonder if uswellnessmeat's pork is grain fed. That's where I currently get my ground pork from.

Indeed.  How about 6 gallons of freshly rendered lard

Wow! How much meat did that take lol? I'm sore after canning ten pounds of pork, that looks like work!

[SeekinTruth]

I just get half a kilo of pork fat at a time from local butchers and render it, getting a bunch of crackling left for snacking. The rendered lard lasts for quite a while for cooking and eating a table spoon or two here and there. Here it's cheap and easy, about the equivalent to US$3.50 a pound.

[3D Student]

Found two more websites in the US for fatback. They seem to be pretty reasonable and it says their pigs are pastured:

http://cawcawcreek.com/order-online.html
http://www.goodearthfarms.com/Order%20Form.htm

[gaman]

Indeed.  How about 6 gallons of freshly rendered lard

Wow! How much meat did that take lol? I'm sore after canning ten pounds of pork, that looks like work!

It was the leaf fat off of 3 hogs...  each hog tends to make about 2 pounds (or a little less) of lard.  It wasn't super hard because we didn't use the old cast iron boiling pots like when I was little.  We use a propane turkey frier instead and it worked great.  All in all less than 4 hours of work.  This much lard will last us quite a while

[gaman]

I should have mentioned that we got the leaf fat from someone else so that isn't included in the 4 hours

[kokiri]

Gaman yum fat and crackling! thanks for the photos.

3dStudent I should have known they are playing the price switch game. Torm told me $9 a pound and that he only had 4 magalista pigs. Tried to drive there and got lost even with a GPS. I was going to question them face to face. Thanks for the info.

I wonder if wild boar would be better?

[gaman]

I wonder if wild boar would be better?

Based on a *little* research, it depends on the size of the boar.  We have a wild boar overrun problem here in South East and South Central U.S. so I did some research about hunting them to eat.  People said the really big ones had nasty and smelly meat but the smaller and younger ones were pretty good.  But they never specified what "really big" vs "smaller and younger" empirically meant to them

[Oxajil]

I actually ate wild boar yesterday for the first time. It had a different taste than just regular pork, but I felt pretty full for a long time after eating it!