Our pasture-raised pork fat is the fat from the back of a pig. It is “hard fat” that can be chopped and ground (this is compared to the visceral or “soft fat” found in the abdominal cavity). As such, pork fat is a key ingredient in sausages to add fat and moisture. It can be easily rendered down into lard in a slow cooker or on a gentle stove, to remove and liquefy the fat. It can then be stored in a jar and used for either sweet or savory cooking.
Slow-grown, heritage pork grown on our farm on the Central Coast. These pigs live outside, are moved regularly onto new ground and enjoy a diverse diet of bugs, worms, roots, grass and their daily ration of grains.
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