Other Awesome Cuts
At Porter Road, we have something we call “the rule of the equator”. Fat from the top half of the animal is firm and ideal for sausage making, whereas fat from the lower half is great for rendering into lard. These chunks of fat come from the back, and are perfect for grinding with lean meat to make exceptional sausage.
At Porter Road, we like our sausage to be 80% lean trim and 20% fat, which means this is enough to make 10 lbs of sausage. Always keep your ingredients and grinder extremely cold to achieve the perfect consistency.