We recently received a gift of homemade goose/venison sausage, ground venison, and venison roasts from a gentleman who works with my daughter. It was all delicious!
We were bragging to him about how the lard from our hogs would make a great addition to his processed meats and he was very interested.
Yesterday we gave him one of. the Dancer/Fred piglets (born February 21, 2018 and butchered on June 29th) that we had placed whole into our freezer. I assumed he would use it for a pig roast and was beyond thrilled to receive these comments and pics back this morning.
"Thank you again..... this is a superb pig.... I've never dealt with one with so much fat!!!!
I'm processing the whole thing...Roasts, Bacon, Chips, Rendering lard...the works...I may make a shoulder into sausage too. Let me just say that this pig was way bigger than I thought [it would be]. I can't wait to cook with it.
I thank you very much."