Butcheries not only provide fresh and specially cut meat but also focus on minimizing waste. They usually cut off excess fat, which is not discarded but repurposed. Rendered fat, such as lard and tallow, is valuable for culinary use, particularly in cooking and baking due to its flavor-enhancing properties. Beyond being used in pastries and high-heat cooking, trimmed fat is also reintegrated into other meat products like sausages, contributing moisture and flavor.
Butchers are quite vigilant about not wasting any parts of the animals, and the bits and pieces that aren't sold to the public are disposed of in a variety of ways.
Rendered fat is sold by butchers to be used in baking and cooking. It is made by slowly heating the meat with fat still intact, so the fat separates from the meat.
Pork fat is rendered into lard, which is one of the most common ingredients used in baking, to make pastry tender and crispy.
Fat is integral in sausages, as it provides extra moisture as well as additional flavor to the meat and seasonings.
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