Pork fat that is.
The last couple batches of sausage that I made tasted kind of dry. I think the fat content was too low. I don't know about your area, but it is tough to buy fat around here. Used to be able to get it for free from the supermarkets but they stopped that practice and won't even sell you any. I was about to give up trying to find it .
Then I remembered Henry. Henry has a farm and has developed a line of hog that is a mixture between Duroc and Berkshire. He has hooked up with some small farmers throughout the state and has about 20 that co-produce the hogs for him. He has them butchered and sells mainly to high end restaurants, sausage companies and the like. He doesn't sell much if any retail to the public.
Anyway I met him a few years back and whenever they would be butchering some hogs he would sell me some ribs, butts, etc. I hadn't bought anything from him for a year or so, but gave him a call the other day and asked if he had any fat for sale. It was lucky timing as they were butchering a couple hogs yesterday. He said he would sell it for $1 lb. That is not a bad price since (1) I can't seem to buy it any where else at any price and (2) this breed has a very creamy type of fat compared to your run of the mill hog.
So I figure go big or go home and asked for something in the 45 -50 pound range. He said no problem and I picked it up today.
In case you are wondering what 45 lbs of fat looks like:
Not to be a hog ( bad pun intended) I called Tommie and another friend to see if they wanted some. So I'll be giving them some.
