Taking a pig butchery workshop - which "extra" parts should I take home?

I've never done any butchery before, but a local butcher I really like is hosting a workshop where I will be butchering a whole pig and getting to keep all the meat.

I suspect most people leave the "extras" and he puts them to use when possible, but are there any parts I should make sure to bring home? I'm thinking things like fat to render lard, feet to add to stock, things like that.

Thanks!

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