So I have a few hogs that will be butchered this winter. I usually don't bother saving the organ meat or fat and just stick with the basics: chops, ribs, roasts, ham, sausage, and of course BACON.
But wondering if I should save the fat for mixing with my next venison for hamburger and sausage?
For the organ meat, I've tried the heart and livers and really could not stomach it. But I'm sure others probably love it. But I'm leaning towards giving or selling it to someone who is looking for dog food (raw diet). I tried feeding strips to my dogs, and they didn't care for it. But they are fairly picky dogs.
Anyway, what would you do with the non-standard parts? Head, feet, bones, organs, head, brain, etc?