Frozen, vacuum packed.The soft fat from around the kidneys and loin of the pig is spreadable at room temperature. This is the fat that is used to make the highest quality lard. Ours is not rendered and is thus very perishable, use within one week of thawing.
You can taste the heritage and husbandry in our pork from critically endangered Ossabaw Island stock. Chefs love the flavor and texture of the abundant silky white fat, and the ruby-red flesh. You will love knowing that the animals lived as nature intended, ranging deep into the woods to feast on nuts, foraging for roots and shoots, and basking in the sun on cooler days.
