dvcochran
Grandmaster
We have slaughtered our own hogs and beef every year at Thanksgiving as far back as I can remember. I have fond memories of the women cooking down the fat to get the lard and cracklin's. Yum.I think it's the fat from the bacon tho....hmmmm
back in the 80s it became an 'it' thing to have lard sandwiches.
I wish I could time travel....
I has been several years since I have been there but I had a customer who makes BBQ, both their own sauce and meat from live weight. The sauce making is a fairly automated batch process. The meat side (same site) has several checks required by the FDA.
At another location of course but they also render and package, ...whatever you call the byproduct. Not pleasant.
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