Pork fat in Waxhaw

kcult

kcult

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Gonna be in that area tomorrow thru Monday.

Is there somewhere to buy pork fat?
 
Check with these people, I'm sure you'll pass through "Lankster" on the way to Waxhaw. I got a guy I can call in the morning to see if there's somewhere in Waxhaw. G&W does out here in the sticks, but that's an hour fifteen west of Waxhaw.

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The Meat Center

Locally owned and operated for 34 years.Inspected daily by South Carolina Meat and Poultry... 657 Lancaster bypass east, Lancaster, SC 29720-4728
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I’m 2.5 hours away, and since our friends turned us onto it (5ish years ago) that’s been 90% of the beef we’ve bought and eaten, we hit it about every 3 months when we’re up visiting them (they stay about 15 minutes from there on the SC side of the border) and stock up.
 
If you can’t find pork fat, beef fat will work just as good if you’re looking to make sausage
 
@kcult

You may want to give them a call tomorrow morning and let them know what you’re looking for. They’re open all day tomorrow and I know they sell that stuff along with the innards and such (typically they have a line of Hispanic people to the door on sat buying the tongue and stomachs and all from the week) but I’m not sure they have it packaged and ready to go on week days. If you call them and tell them what you’re looking for, they will have it packaged up for you and ready to go.

Just a heads up, they’re only open till 12-1 on Sat and they’re closed sun-mon, so tomorrow will likely be your best chance to get it
 
Burt Gummer said:
If you can’t find pork fat, beef fat will work just as good if you’re looking to make sausage
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I am, and I happen to have 4lbs of beef fat in the freezer now.

Thanks!
 
johnnyb said:
@kcult

You may want to give them a call tomorrow morning and let them know what you’re looking for. They’re open all day tomorrow and I know they sell that stuff along with the innards and such (typically they have a line of Hispanic people to the door on sat buying the tongue and stomachs and all from the week) but I’m not sure they have it packaged and ready to go on week days. If you call them and tell them what you’re looking for, they will have it packaged up for you and ready to go.

Just a heads up, they’re only open till 12-1 on Sat and they’re closed sun-mon, so tomorrow will likely be your best chance to get it
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Thanks for the info!

Although their website says 7:30-4pm on Saturday, I'll definitely call before driving over.
 
I went to Frontier once and it was clear that my spanish wasn’t up to the challenge. it seemed that you stand in line, tell a guy what you want, in spanish, and he yells some more spanish to guys in the back and they cut it off a carcass for you. Love the idea, and it was super busy, maybe I’ll try again one day.

There is a little butcher shop just south of 485 and Rae that generally has pork fat it in the freezer.
 
JimB said:
I went to Frontier once and it was clear that my spanish wasn’t up to the challenge. it seemed that you stand in line, tell a guy what you want, in spanish, and he yells some more spanish to guys in the back and they cut it off a carcass for you. Love the idea, and it was super busy, maybe I’ll try again one day.

There is a little butcher shop just south of 485 and Rae that generally has pork fat it in the freezer.
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Oh crap.

@DrScaryGuy I need to be able to ask for 5lbs of pork fat!
 
I usually keep a couple of pork buts that I pick up on sale in the freezer for deer sausage making occasions.
 
JimB said:
I went to Frontier once and it was clear that my spanish wasn’t up to the challenge. it seemed that you stand in line, tell a guy what you want, in spanish, and he yells some more spanish to guys in the back and they cut it off a carcass for you. Love the idea, and it was super busy, maybe I’ll try again one day.
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JimB said:
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Assuming this was on a sat, sounds like you got in the line for the “special order” stuff (brain/organs) they have a few Hispanic guys and girls that work in the back, but the owner and family (the ones that work front of the house typically) are white and only speak rudimentary Spanish so when dealing with Spanish speaking customers they let one of their native Spanish speakers take orders.

I’ll typically call and place an order for burger (I have them do it in 2lb “chubs” instead of their standard 1lb) and then shop the case for everything else, I’d shop the case for the burger too, but we get so much at once they may not have enough made unless I order the day before.

To be fair, Saturdays are VERY busy there. As are late weekday afternoons. Good (and local) products, at a fair price.
 
scmoose said:
I usually keep a couple of pork buts that I pick up on sale in the freezer for deer sausage making occasions.
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I killed a 150+ lb boar hog a week ago. Although I feel like we could have salvaged enough fat from him to make the sausage, it was our first time skinning one.

Between it being nighttime and us being several beers in, I think we were lucky to do what we did.
 
DangerRuss said:
Just say “me gustaria bañarme en cinco libras de grasa de puerco”
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Ha! I didn't have to use this.

I saw a black dude wearing an apron, leaning against the meat counter. Figured he spoke English.

I asked him if i could get 50lbs of pork fat. He asked if i would take 60, since that's what comes in a case.

So, now I have 60lbs of fat.

Thanks for the info, guys!
 
kcult said:
I killed a 150+ lb boar hog a week ago. Although I feel like we could have salvaged enough fat from him to make the sausage, it was our first time skinning one.

Between it being nighttime and us being several beers in, I think we were lucky to do what we did.
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I killed a big boar hog a few years ago and was going to do the same thing. I felt bad for my dogs for feeding them that nasty critter.
 
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