we don’t eat dead pigs in this house or use lard, though we do eat almost anything else dead and love sushi, which is mostly dead or just got dead. a few years ago we purchased a quarter share of beef and asked for the bones and the fat too. amazing how much beef there is in 1/4 of a cow! more amazing is he gave us ALL of the bones and the fat for the whole cow. a storage nightmare but luckily I’m good at canning (a man CAN can) so we got busy canning bone broth and triple filtered tallow. 4 days later we counted up 10 gallons of broth in quart jars and 9 gallons of absolutely pure white tallow. no matter what anyone else says about tallow storage, if it’s clean and canned properly it will keep for years in a dark pantry. our “secret” is simply render and filter, render and filter,render and filter. second only to lard in good value apparently. chow.
we don’t eat dead pigs in this house
How else are you going to eat them? While they are still alive? That’s not going to work.
I lost my taste for pig having to slaughter invasive swine on the ranch.
We just pile them up with mesquite and burn them with diesel by the dozen at least monthly. Assuming we don’t just leave them where they drop.