Meishan Leaf Lard - Caul Fat - Back Fat…what’s the Difference?

The difference in Leaf Fat and Back Fat!! Leaf Fat is found on the carcass between the rib cage and the organs. Back Fat is found of course on the back or top of the carcass.
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With Meishan Fat…both types are quite soft and luxurious, making the finest Lard around!! We just got this in from our processor this week! That means we’ll have Lard next week! We render it right here in our #kitchen where many magical things happen!
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#pasturedpork #meishanpork #meishanpigs #makeminemeishan #meishanlard #girlswithknives #og #butcherbabe #jensenreserve #farmbased #artisanfood #shopsmall #supportlocal

[@HappyShackHomestead]

Hello Ms. Laura… Timing in seeing your videos, coincidentally seems to fall during my short breaks. Just taking a breather & caught your latest upload.😊 I’d love to see a video on how you actually render it down. Container type & size…. Pricing, all that good jazz. Have you ever made the “cracklings” ? Aren’t they made out of the skin’s?. That would be cool to see as well. Maybe one day you could do a video on all the different parts of the pig that are processed & sold in your Farm Store. Feet, livers, ears (dog chews‘) & anything I may have missed. My one brother had a customer from …Canada . Very elderly woman.…. who requested the entire hogs’ head. She use to make something called head cheese.(?) Have no clue what it even looks like or how it’s made. Any idea? I’ve got 3 barrows that are ready for processing unfortunately my other brother (one of six) (the USDA processor) who’s’ been processing for well our 45 years had a stroke & he’s not able to help me out. His shop is temporarily closed down until further notice. Gave us all quite the scare. I may just smoke the entire hog (s)for pulled pork or cure all 3. Not sure yet. First I’ll need to learn the tricks of the trade. Meaning curing the meat. What parts to use. Seasonings’ Etc. I’d really love to learn. It’s obvious you’ve found your true calling in life. You are looking very happy today. ❤ Keep these videos coming. They are so enjoyable to see plus it’s always a pleasure to see what you are up to & that you are doing alright. It’s another way of keeping us, your friends, AMBA members & family in the loop. For that I am grateful 🙏 Time to get back outside…. break is over. Take care & stay well. Hope this winter blast isn’t causing too much havoc down there in Georgia. We got hit again today with more snow. It’s been brutally cold. Love ya ….. always a friend & true admirer… what you’ve done with the Meishans’…. its incredible. I often wonder… Where and what would have happened to this breed(?) if you hadn’t gotten involved when you did. You should seriously consider writing a book covering your Meishan journey🙏⭐️ You are an amazing woman‼️⭐️👏 ⭐️⭐️⭐️🏆⭐️⭐️⭐️

[@meishanpreservation7170]

Hello! Thank you for the kind words and support! I appreciate it! :) I am working on a lard video...I have figured out how to do it consistently with great results. Head cheese is a popular thing. I've had customers but heads for the same and recently sold 2 for someone to clean to display the skull. I have made cracklins....the sad part is that they don't sell. Most people don't know what they are anymore. :/ I like them though! I hope things improve with your brother! We faired the cold well! And stay tuned.....more is in the works! Love ya! lj