There are many ways to sell your pork: direct sales to the customer and wholesale to grocery stores or other businesses being the two main avenues. I concentrate on direct sales as that is what I am most familiar with, and I also believe it to be the most beneficial to farmer and consumer.
Keeping this in view,Is it worth it to market your pork?
Before you start marketing your pork to potential customers, it may be worth your time to go through the logistic hurdles that ensure that your pork can be USDA approved: the time, energy and money you invest in this can give you access to the entire U.S. market.
People also ask,Which is the meatiest cut of pork at the market?
Pork country-style ribs are actually the meatiest ribs that you will get at the market, and the reason that these ribs have so much meat is that they are not actually ribs at all. This cut is taken from the shoulder of the pig, which is why this cut of meat is typically sold boneless.
Hereof,What’s the difference between lard and fatback pork?
The rendering process makes lard smooth and scoopable, with a texture more like butter, while fatback is more solid like meat. For that reason, fatback and lard, although they are both pure pork fat, are not interchangeable.
What are the marketing options for pork producers?
Hog producers can develop niche markets for their pork by emphasizing the animal welfare benefits or environmentally friendly aspects of their systems.
11 Related Question Answers Found
What happens when you render pork fat into lard?
When you render lard, you melt it down and basically remove the water and protein that would cause it to spoil, and you end up with a smooth, white fat that can be used for all sorts of things. Why make it? Not only is rendering pork fat into lard a great way to use something that would otherwise be thrown away, but lard is actually quite useful.
What’s the best way to check a pork belly?
Finally, when I am cooking belly, the best way to check it is to cut a small piece of the end and eat it. It should basically melt in your mouth. The fat should be soft and the meat should easily shred. Sorry, Elizabeth, but great pork belly comes to those who wait. Now get in there and belly up.
Is there more fat in a pork belly?
Meats containing higher fat and collagen are supremely delicious and succulent but require more time to render the fat and melt the collagen. The amount of fat in a pork belly can vary widely.
Which is the best way to render lard?
Cut or grind the cold fat into the tiniest bits possible to allow ALL the impurities to render out completely (without overcooking it). Also, make sure the cooking temperature is extremely low, and you stir frequently. Any boiling, over-simmering, or sticking to the sides of the pot will probably give you stronger-tasting lard.
What can you do with rendered pork fat?
Otherwise, though, there isn’t a lot of use for pork fat, and it is often thrown away and wasted. When you render lard, you melt it down and basically remove the water and protein that would cause it to spoil, and you end up with a smooth, white fat that can be used for all sorts of things.
What kind of lard do you use for pastries?
This is the fat that you want to make sure to render appropriately in order to have a pure white, odorless lard to use for your pastries. Leaf lard is used to make perfectly flaky pie crustsand traditional Spanish polvorones. When ordering pork fat from your family farmer ask them to separate the fats.
How to render pork fat into lard beyond the chicken coop?
Instructions 1 Cut pork fat into small pieces 2 Place in a cast iron pot over very low heat 3 As fat begins to melt, scoop out liquid and strain over a sieve lined with cheese cloth. 4 Remove solids and discard. Put liquid into a storage safe container. Once cooled it should be a pure white lard. More …
Can a pig’s fat be used to render lard?
Lard can technically be rendered from any fat from a pig. If you, like me, save your fat after cooking bacon, then technically you are already rendering your own lard. (P.S.- This bacon grease saver is amazing if you do this!)
How do you turn pork fat into lard?
Rendering that pork fat into lard is a very simple process, it just takes time (passive time). You need about a cup of water, a crockpot (to make your life easy) and chopped up pork fat. As you can see, pork fat is not particularly attractive.
Is it OK to use pork belly for lard?
Pork belly has become popular in recent years in a variety of cuisine. You typically wouldn’t render the belly into lard because there is too much meat attached. Fatback: This comes from the back of the pig, includes the shoulder and rump areas, and is the thick layer of fat directly underneath the skin.
What’s the best way to render pork fat?
First rendering is taking fat (in this case, pork fat) and cooking it over a very low, slow heat to get just the very, very purest of the fat (think clarified butter.) The excess water and other impurities in the fat are removed.