- 3KG of pre-minced soft Pork Fat for home Sausage Making.
- Fat is essential to a good sausage and soft pork fat is the best fat for sausages. With its neutral flavour, silky, creamy texture and bright white colour, pork fat will give you a tastier, juicier sausage. A sausage without enough fat will be dry.
- Your finished sausage should be about 25-30% fat. If your meat does not have enough fat, add pork fat to make up the difference. All venison, beef and chicken, most cuts of lamb and some pork cuts will all need to have added pork fat.
- As a guide, 3kg of pork fat needs to be added to the following quantities of meat to give you a meat/fat mix with 25% fat:
| Animal |
% Fat in Animal |
KG Meat |
KG Pork Fat |
Total Meat + Fat | Total fat % |
| Venison | 3% | 11kg | 3kg | 14kg | 25% |
| Beef | 12% | 20kg | 3kg | 23kg | 25% |
| Lamb | 20% | 57kg | 3kg | 60kg | 25% |
- See our sausage fat blog article to learn more about fat in sausages, to work out how much fat your cut of meat has and how to calculate how much additional fat you need.
- The product is sent chilled. Please freeze immediately on arrival. You can use what you need then freeze the rest. Frozen shelf life 12 months. See full usage instructions here.
SHIPPING - PLEASE READ:
- We offer North Island express shipping for a flat fee of $6. Free shipping for all orders over $100. We expect delivery of your order to be overnight for the North Island. We only dispatch Pork Fat orders on a MONDAY and WEDNESDAY to ensure orders arrive on time.See full shipping info & policy here.
- Your order will be sent frozen with frozen gel packs to keep it cold. IT WILL NEED TO BE PUT IN THE FREEZER AS SOON AS THE ORDER ARRIVES.
- Apologies, due to the postage time we are unable to send Pork Fat to the South Island or Rural Delivery Addresses.
History and tradition usually guides which sausage casings are used for each type of sausage, and therefore the size of the sausage. However, there really is no technical reason that sausages have to be certain sizes, and therefore use certain casings.
Our advice is, don’t get too caught up on the size of your sausage. Our natural sheep casings make slim, tender & juicy sausages and are traditionally used for chipolatas, breakfast sausages, frankfurters, hot dogs, cabanossi, chorizo, merguez, pork, venison, lamb, beef, chicken or halal sausages .
Looking for a big, fat & plump sausage? Try our natural hog casings.
- USAGE INSTRUCTIONS:
PLEASE DO NOT REMOVE CASINGS FROM TUBES.
1) Rinse casings thoroughly on tubes under cold tap.
2) Soak casings on tubes in warm water (99F - body temp) for minimum of 45mins or in cold water overnight.
3) Transfer from tube to sausage stuffing horn. Please use a 13mm/0.5" nozzle on your sausage stuffer.
- STORAGE INSTRUCTIONS: Please store in refrigerator. Once opened generously resalt any left over casings. Wrap in clingfilm and store airtight in our resealable pouch provided or in a container up to the best before date.
- SHELF LIFE: Our product has a 12 month shelf life from date of manufacturer. It will last it's full shelf life, even if product is opened as long as storage instructions are followed.
