Processing Pork Leg and Fat Trimming

do this is called Leaf fat this is what you make the lard with guys this is the prize lard for people making pastries and baked goods and stuff yeah they say this is that for whatever reason it makes better lard makes crust fluffier and stuff like that than you know your typical fat so tell me about food and about the quality of meat from a commercial hog versus raising your own hog well people don't understand or comprehend how important things like sunshine and fresh air and fresh grass are in growing out animals um and until you go and purchase meat that was grown on a homestead or what's considered pasture raised you won't understand but you know if you haven't I encourage anybody to go to your local farmers market um do research a lot of homesteads have their own little farm store um you are going to pay a little bit more for it but trust me a lot of work went into that pig um a lot of of time or that animal and you will quickly learn that the quality is beyond measure it really is that's what I've learned in raising my own chickens and my own beef and our own pork and we do it kind of the old timey way uh the old Appalachian way where we cure the hams and all that stuff uh you can't do that in a day like you're doing right here but uh it really makes a huge difference and like you said Sunshine the vitamin and nutrient content of an animal that's raised out in the in the sunshine a pig that's rooting in mud instead of rooting in manure or a pig that just never had the opportunity to root I mean there's difference in the musculature of that animal too you know it's like a Joel salatin he likes to use the phrase he wants his pigs to be pigs yep the pigness of the pig and when you raise it on your farm and that pig is allowed to go out and eat bugs and worms and grubs and all that good stuff there's a bunch of lymph nodes and stuff up in there so I go by the rule if I would be okay with a butcher throwing it away from me I'm going to throw it away yep and you see that little node he's cutting out right there y it's a little lymph node want to get rid of that that will that will booger up a taste had a sour batch of sausage it's just so much much better on an animal um when they can live like they should instead of in a big commercial operation guys as he's working here you see him pecking away at a few things so there's no dirt there's no grit there's no hair and there's constant sharpening of the knife uh you got to he you got to keep a very very sharp…