It all made much more sense to me now that I've been making Bone Broth for a few years and understand more about the jelling factor (and concentrated nutrition) of long simmered bones.
My driving determination was to use every part of the pig, not waste any of it, so even though I felt squeamish at the beginning, I pushed through.
This was the tricky part first time round, but the second and third batches were much easier. Remember we had three pigs!!
Well, then there were those bowls full of fat that were scraped off the top...too good to be thrown away, and I had plans for making pastry with it.
Fortunately, the stew pot was ready to go back onto the heat at that stage so there was space in fridges for these bowls of pork dripping, and my dreams of pastry were still allowed to flourish.
The end result as shown in the top photo above, perfect for lunch with a salad or on sourdough with chutney.
The salt content is most important, as are the various spices and herbs, resulting in flavours that are rich and tasty.
There was more of the liquid broth than was needed for the brawn, so I filled a few jars of the delicious thick bone broth to add to my stores in the freezers.
A couple of beef and vegetable pies with the lightest pork dripping pastry.
I've poured it all into glass jars and glass bowls with lids, and am storing in the freezer, keeping just one container in the fridge for use.
Lard kept in the fridge has excellent keeping qualities for months and we all know now that it is one of the healthy fats.
Happy Easter to you all..!