Pork fat for sausage

[tomwal]

It can be difficult to obtain back fat for making your own sausage, I tend to use the rind from skins that Morrison's sell for making crackling, this usually yields a reasonable amount, recently Morrison's had pork poin on offer at 4.79 a kilo, so I bought a full loin just under 4 kg, only to be horrified that the butcher started to trim of the fat, so I asked him to bag it seperately, lovely white firm fat, ideal for sausage, he told me they trimmed all the loins, I couldn't believe it when he showed a huge bag of white fat that was going in the food skip, so I asked if they could keep me some to one side and I would gladly make a contribution into one of their charity boxes, magic, I now have all the fat I need for making my sausage and black pudding.

[NCPaul]

Nice one, always pays to be nice to your local butcher.

[tomwal]

It certainly does, I honestly couldn't believe what they were throwing away, the bag was so heavy he couldn't lift it and that contained only pork fat, what a criminal waste.

[sundodger]

Same here in Greece, Greeks don't want fat & won't pay for it & so all the fat is trimmed from Pork loin, shoulder etc & is just thrown away! I buy half or whole pigs these days to cut as I want, all back fat that I need is free, as are pigs kidneys, which are also just discarded.

[tomwal]

Your making me jealous now lol.....

[Brewingdan]

Same here. Most supermarkets have butchers on site, but may not always make sausage. If given a day advanced notice, they often will give me 2-4lbs free.

[tomwal]

Nice one...

[RidleyRumpus]

OK,

So failing a nice friendly butcher what are the alternatives?

Ridley

[vagreys]

Here on the east coast of the US, supermarkets have largely gone to central meat processing, so the meat that is delivered to the store is already trimmed to death and packaged, for the most part. The "specialty cut" counter as "meat cutters" who use a steaking knife to cut strip steaks, ribeyes, and pork chops, but they are pre-trimmed, as well. Even some of the "butcher shops" in the area get their meat as pre-trimmed primals. Very sad. My source for local back fat went out of business, so I'm back to ordering it by the case at about $3.50/lb.

If you can't get back fat, or order it from a meat processor, you should be able to get 70/30 or 80/20 trim from a meat processor.

[RidleyRumpus]

Actually thinking about it there is a great butchers near here that slaughters its own meat, I will give them a try. Otherwise there is an abattoir just down the road that I could try.

[NCPaul]

This may be of use to some.

viewtopic.php?f=6&t=11067&p=94690&hilit=Jowl#p94690

I bought trim fat for $ 1.69 / # today.

[tomwal]

OK,

So failing a nice friendly butcher what are the alternatives?

Ridley

You could try your local butcher, I had no luck because a lot of them make their own sausage, where as supermarkets, mostly don't, but good luck.

[tomwal]

OK,

So failing a nice friendly butcher what are the alternatives?

Ridley

You could try your local butcher, I had no luck because a lot of them make their own sausage, where as supermarkets, mostly don't, but good luck.

OK,

So failing a nice friendly butcher what are the alternatives?

Ridley

Forgot to add, I have used good fatty belly pork, some supermarkets sell the skin usd for making pork scratchings, this is only cheap and usually yields good back fat once trimmed off.

[bidrick]

OK,

So failing a nice friendly butcher what are the alternatives?

Ridley

I source mine from a Chinese supermarket, they sell it frozen in 1 kilo blocks.

[yotmon]

I source mine from a Chinese supermarket, they sell it frozen in 1 kilo blocks.

If you don't mind me asking - what price do they charge per kilo ?

Thanks. Yotmon.