Secrets of meat curing and sausage making / how to cure hams, shoulders, bacon, corned beef, etc., and how to make all kinds of sausage, etc. to comply with the pure food laws

by B. Heller & Co.

STRONG LARD FROM BOARS.

Query.—J. A. S. writes: “I have rendered 100 lbs. of lard made as follows: 75 lbs. from fat barrows, 25 lbs. from fat boars. I find that the lard is strong. Can you give me the cause of it?”

Ans.—The odor from boar fat is so strong that such fat should not be used in first grade lard. Boar fat will only make a second grade of lard. We advise that you always keep it separate and sell it at a discount as a second grade of lard to bakers. The strong boar odor cannot be removed from the lard and the only thing that can be done is to whiten and purify it. In future render your barrow fat and boar fat separately.