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Nice! I like to put fried chickpeas and chorizo in mine and ladle it over mussels
mmmm mussels Chorizo might be a bit overkill, as this is made with mad pork flavor already (3 massive pig skeletons, cut up, roasted till toasty brown, simmered in water for 24 hours. All that huge amount of flavor concentrated down into < 10 gallons of broth.
Usually I use chicken stock for my tomato soup, I’ll have to try pork! Sounds delicious though.
We've got a problem that we slaughter animals (and make stock from the bones) faster than we eat soup! I actually ran out of canning jars last night...and I distinctly remember purchasing 15 or 20 flats of 12!
Oof yea my mom runs into the same problem when she makes her own Swedish liquor. What do you do with the lard?
render it all down, put it in 1 quart jars, and freeze to extend life indefinitely. Our lard needs are MOSTLY met w the fat from bacon that we also recover. I save it in freezer, then melt, strain, and decant into little cookie molds to get frozen 1 Tbsp servings. Use for frying
"ours" just bacon fat, or do you render lard from pigs? If latter: didn't know you were a farm peep!
We render it. I live too close to Boston for that, the local community farm I use is an hour away in NH. But I grew up on a soy/corn (cow feed) farm in Illinois
> Boston So you're coming to HUN VI next October, right?
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