Thread: Pork Fat for Sausages

Home sausage makers, any tips on where to get pork fat that doesn't cost more than the pork meat?

I have shaved normal block of lard into venison sausages worked well likely a mix of beef and pork if bought say a supermarket - buy fat pork chops and trim maybe -or a butcher

I get it from my local butcher, last one was $5 for a bag the size of my head

Pork jowls/cheeks from your butcher. Probably not from your local supermarket butcher though

Lamb flaps work really well with venison.

Just did a quick seach online.You can buy pork fat online from butchers or from dedicated sausage making sites in NZ.

Cheers everyone. I'll try a different butcher to my local, I might just be being tight but I struggle paying $15 a kg for fat.

I get mine from Pak n Save. Used to get it from a well known butcher franchise but they realised I was making my own sausages and therefore not buying from them..So they wouldn't sell me pork fat anymore...Go figure that...Yep a butcher who wouldn't SELL me pork fat.

from fat pigs!!!!! we actually threw out fat off wild pig the other week..one of the fattest Ive seen...not often get big lumps of fat on inside of a wild porker.

If you get short, any will do in a pinch. Can often get pork roasts that are cheap as chips and dripping in fat, by the time you trim them you have a nice roast and half a plate of trimmed fat.

Originally Posted by oneshot

I get mine from Pak n Save. Used to get it from a well known butcher franchise but they realised I was making my own sausages and therefore not buying from them..So they wouldn't sell me pork fat anymore...Go figure that...Yep a butcher who wouldn't SELL me pork fat.

Ahhh, really? You'd think that a sale would trump no sale. What did he think you were doing with it ffs?

Try the mad butcher, they sell it here on Christchurch for $10 kg.

Cheap overly fat bacon works well too.

Originally Posted by Micky Duck

from fat pigs!!!!! we actually threw out fat off wild pig the other week..one of the fattest Ive seen...not often get big lumps of fat on inside of a wild porker.

Shot a stag a few years back on the lead in to the roar, had a solid 1/2" and in some places an even 1" of fat on it. Kept about 2Kg of pure venison fat - made unreal sausages. Most I've ever seen on a deer anywhere ever!

It doesn't have to be pork fat for sausages mutton or beef works just as well, it's the ratio you need to get right

yes country cuts is right I go for beef fat for my venison mince and sausages every time