Where to find pork back fat?

[Molon5labe]

I've called/emailed butchers and small farms. I can't find anyone who has it. Where do people get it? What else you guys using to add fat for sausage making? Yea, I could use pork butt or belly, but then id also be adding more meat. Id like it for some deer and bear sausage and making burger. I'm in Snohomish county

[hunter399]

I've called/emailed butchers and small farms. I can't find anyone who has it. Where do people get it? What else you guys using to add fat for sausage making? Yea, I could use pork butt or belly, but then id also be adding more meat. Id like it for some deer and bear sausage and making burger. I'm in Snohomish county

I can not say on burger and such.
But I just did some bear summer sausage.
Trimmed all the fat ,just like deer meat.
Didn't add any other meat or fat.
And it turned out great.
I've done the same with deer summer sausage before also.
But I'm not recommending it,cause only you know what you like.
That's why I make myself.
I know it's my animal vs butcher that mixes everybody together.
And it doesn't have a bunch of fillers,all organic.

[In_Grained_Outdoors]

I'm not sure about back fat specifically, but I have gotten pork belly and suet. If you ask for the trim from pork they will happily sell it to as they other wise throw it way.

[carlyoungs]

How much do you need? My neighbor is a butcher and I can ask him to grab you some.

[Molon5labe]

How much do you need? My neighbor is a butcher and I can ask him to grab you some.

I appreciate that. I dont need much. 5lbs would last me a little while as that should get me 20lbs of suitable 25%/75% mix for burgers or sausage. More important though, id like to find a reliable source for future needs.

[salish]

I've been having similar in Seattle finding lard, specifically leaf lard used in cooking, pie crusts, etc. My one known seller of the stuff in Ballard doesn't have it anymore. What's this world coming to?

[ASHQUACK]

I buy a half a pig every year. When it's butchered I have then keep the fat for me.

[Emptyhanded]

Not sure if you have Winco on the west side, but their butcher shop usually packages pork fat and has it in the refrigerated meat section.


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[Stein]

I got some from Double DD Meats in Lynwood.  It was more than I expected to pay but made great sausage.

[AL WORRELLS KID]

Try your Asian Food Markets they usually have some along with the Pig Snouts and Pig skins. 

[NRA4LIFE]

I've been having similar in Seattle finding lard, specifically leaf lard used in cooking, pie crusts, etc. My one known seller of the stuff in Ballard doesn't have it anymore. What's this world coming to?

My wife just found some at QFC.  It was by the Crisco.

[Green Tree]

I ask the butcher at Safeway, if they don't have what I need that day they'll let you know when their trimming the next batch of meat. 

[NitRally]

Not sure if you have Winco on the west side, but their butcher shop usually packages pork fat and has it in the refrigerated meat section.
The WinCo off 116th here in Marysville has pork fat.

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[HUNTINCOUPLE]

Raise a hog and butcher it. Maybe two......

[PsoasHunter]

If you're looking for it for free, I think those days have passed, at least on the west side around Seattle metro area.
 
I pay a dollar a pound at a loan butcher/ meat shop in the Renton highlands if I need extra for sausage.  Double d meats in mount lake terrace tried to sell me pork fat for 3.50 a pound about 8 years ago,  when you could get pork shoulder on sale for .99 a pound, so shop around.

I save my own trimmings throughout the year from when I'm going to smoke a pork shoulder or brisket, which usually gets me enough for sausage. I grind my burger with brisket, I don't trim enough for that.

[RobinHoodlum]

Pork back fat is our there to be had. I've gotten it from my local Haggen grocery this year and also direct from a local farm in La Conner (Messman Farm). Messman's was more expensive, but is organic and I was able to buy exactly the amount I needed in small frozen vac packed units. Haggen was quite a bit cheaper, but they packaged up 5 pounds after I specifically asked for 2 for a small batch of sausage.

[carvermoe]

DD meats in Mountlake Terrace

[Fidelk]

Rindless pork belly at Costco. Slice some fat off with a fillet knife and smoke what's left for no-nitrate bacon.

I've been taking a whole belly, smoking it for 2-3-4 hours and then cutting in small chunks and freezing it. Thaw out a chunk, slice it thin and slowly fry until crisped up a bit......then dropping 3 eggs into the rendered lard. The way breakfast used to get cooked back in The Day.

Sorry, pork gets me all chatty.

[Bendejo]

Lol

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[slavenoid]

Some butchers act like it's the rarest thing on earth and how could they possibly get by if they just sold their fat to the public. Then some butchers are like why wouldn't we have pork fat it's kinda my job.

[Boss .300 winmag]

Rindless pork belly at Costco. Slice some fat off with a fillet knife and smoke what's left for no-nitrate bacon.

I've been taking a whole belly, smoking it for 2-3-4 hours and then cutting in small chunks and freezing it. Thaw out a chunk, slice it thin and slowly fry until crisped up a bit......then dropping 3 eggs into the rendered lard. The way breakfast used to get cooked back in The Day.

Sorry, pork gets me all chatty.

That sounds heart stopping delicious.🤣