Picked up a pork belly because dreadfully I've ran out of my homemade bacon. (Side: if you haven't switched to homemade bacon smoked on an Egg, you are living wrong) The belly produced just over 10 pounds of meat enjoying its salt rub, and close to another pound of trimmings to make salt pork with. Now I've got approximately another pound of fat just sitting here. Do any of you fine people save your pork belly fat for anything, or should I just trash it?
LBGE + others I hope - Sudbury, Ontario