No pork fat
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BobbyMac Hog is about $0.60-$0.75 per pound hanging weight this time of year, plus killing fee. You get all the trimmings and fat you need. A small half might be 115 lb and once broken down will be a lot less. That’s an option. If we are making several products we just by a half skinned.
srg158 Interesting, id be better off buying a whole hog and doing the butchering myself lol.
So far I have still searched all around for a butcher or local Asian market to sell it to me and had no luck.
However I do have a restaurant depot that someone mentioned and I just need to purchase a membership. I could also find where the butcher get their meat from and cut the middle man out lol
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Hey guys just wanted to post a little update today, went to my local BJ’s wholesale club and they actually sell pork butts for $1.39 per pound. Nice and fatty too haha. I was trying to avoid going to the larger box retailers as I do like to support local business however for $3.99 per pound on pork butt just to use it for fat doesn’t make sense.
Thank you all for your input and I will let everyone know when I start another project. Thank you again!
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BobbyMac Sometimes you can and sometimes you can’t support local businesses! In our opinion, it’s usually best to try but when there is a price disparity like that, you can’t ignore it!
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If you are going to use ground pork in this case, look for Regular (not lean or extra lean), which generally tops out at 30% fat content (in Canada); you may also find 50/50 labelled pork in some shops. Go with that if you find it, and calculate the amount you want for end product (I aim at 30% or so for most of mine). Good luck finding fatback or trimmings!
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If you are going to use ground pork in this case, look for Regular (not lean or extra lean), which generally tops out at 30% fat content (in Canada); you may also find 50/50 labelled pork in some shops. Go with that if you find it, and calculate the amount you want for end product (I aim at 30% or so for most of mine). Good luck finding fatback or trimmings!
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I am in L.A. of all places. I found a local butcher shop that processes wild game. They regularly order fatback so that they can make sausages for their customers. They wouldn’t sell what they had, but they would order for me from their source, just took a day or so to get. I think they charged me $3 lb but I use only 20% fat rather than 50% pork butt at similar prices. Plus I am trying to use my meat, not buy more meat that I don’t want or need.
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Big Game lol I just aked where you were from in another post. If you see this 1st no need to respond to that. We don’t have a ton of customers we have great relationships with in LA. I think Choice Meats was one I used to work with when I was in CS but they wouldn’t be able to do a bear.
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