Thank for this, we like the fat in our pork, I think the breeds that have been optimized for lean pork (Yorkshire) have reduced demand for pork over all because most lean pork eats like shoe leather. Berkshire hogs are well marbled, particularly sows that have reached the end of their production run. I think they’d make some awesome prosciutto.
Discussion
You're making me hungry! I love pork and could eat bacon at every meal! I have folks inquire about lard all the time...people are still cooking with it and there is a big interest with those who bake.
Yep. I butcher my own hogs and the leaf lard is key to confections of all kinds. I don’t bake, meat and veggies is my thing but it’s consistency is beautiful and I picture flakey croissants every time I pull some out. 😁