[Sca-cooks] Pork fat

[Robin Carroll-Mann]

I made some sausage earlier this summer, using ordinary ground
pork from Costco.  The sausages were tasty, but a touch dry.
Recipes on the web call for pork fat to be added to the ground meat
(which already has a fair amount of fat in it).  What kind of pork fat
should be used, and where do I get it?  In my supermarkets I see
salt pork, fatback, and lard.  Would any of these work?


Brighid ni Chiarain *** mka Robin Carroll-Mann
Barony of Settmour Swamp, East Kingdom
rcmann4 at earthlink.net