Sausage Bread

[etpm]

When we have pork fat to render, we chill it, grind it before rendering.. Ground fat helps produce maximum rendering.. After rendering, we bag the cracklings in 1 cup or so size baggies and freeze.. It works well in many recipes, bread and such..

I bet they do. I need to find a butcher close to where I live to buy pork fat from.
Eric