New Posts  All Forums:Forum Nav:

Guts and Fat  

post #1 of 7
2/10/09 at 6:37am
Thread Starter 
kidneys....the pig halves I get (typically 300# live weight pigs cut in half, cleaned with head in a bag, liver and heart in a bag) have the kidney attached to the leaf lard with a slit in it....it's really really hard to find info on how to clean and prep kidneys.....well or any guts. Everything from boil the pee out of them to soak in salt water or milk.....it's also difficult to find trimming instructions, pix are good.....any suggestions on where to get that info.

Lots of Fat.....a year ago, one of my pig farmers brought me half of a 400# tammworth sow, the fat running along the outside of the pig was a deep as my index finger all the way from spine to belly. There are photos of it somewhere in CT photo gallery. There's still a serious slab in the freezer.....any suggestions for it's use?
post #2 of 7
2/11/09 at 7:02pm
Try making lard. Its great fat for cooking a baking
post #3 of 7
2/11/09 at 8:04pm
Thread Starter 
yep, I render down the leaf lard for biscuits and pies.....typically the other is for frying, it's just rare to have such a thick large piece
post #4 of 7
2/12/09 at 6:57am
You could cut it in thin veneers (tricky) and do some wrapped forcemeat type presentations. Sort of like with Caul fat?
post #5 of 7
2/12/09 at 7:11am
Thread Starter 
did that with pate loaves....really neat to cover a whole loaf with just a couple of sheets of lard.
post #6 of 7
2/12/09 at 8:08am
You could also make lardo, the Italian cured fat which has become popular becuase of chefs like Mario Batali. I have a very good recipe in my pork cookbook.
post #7 of 7
2/12/09 at 8:26am
You can also use sheets to wrap small birds or around fillet steaks.
B
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Open Forum With Bruce Aidells
This thread is locked