There are buyers of beef and pork and lard of network quality from 20 tons, Volyn region.

Есть buyers of lard pork and beef. That's 20 tons.
The quality of lard is influenced by all the factors that are present when choosing meat.
Quality lard - how to buy it, choose it
Likemeat, good-quality fresh lard is easier to buy in the market than in a supermarket. Beef and pork subcutaneous fat (lard) is the most popular and delicious. The most valuable part is taken from the dorsal part, which is distinguished by its tenderness. The rest of the carcass is tougher.
If fat has significant meat veins, then it is called podrevynoy (also - belly or bacon) and it is obtained from the stomach area (brisket).
High-quality lard should have a uniform white color with a possible light pink or milky-yellow tint. Over time, it can significantly yellow (and even turn gray), so do not choose it with a pronounced yellow color. And if the color is too pink or red, then this indicates improper slaughter of the animal, which negatively affects the taste, not to mention the moral component.
The skin should be without bristles, even and smooth. As a rule, the thicker the skin, the tougher the fat.(//tractor-service.com)
After conducting an external inspection, use your sense of smell. Substandard lard has an unpleasant smell. If everything is normal, then start studying its consistency. Run your fingernail over the surface of the lard - the fat should be easily scraped off. The juiciness of a piece of lard should be felt. There should be no mucus or stickiness. Also, excessive hardness will be a bad indicator of quality. You can check the degree of hardness of lard by piercing it with a knife or another sharp object.
Council Pay attention not only to the tenderness of the lard, but also to the stringiness. Look carefully at the place of the cut - there should be no veins.
How to preserve fresh and salty lard
The shelf life of salted lard depends on the salting method. The most reliable method is salting lard in brine (safely stored for up to 1 year). Fat is also often pre-boiled, which, in addition to everything else, reduces the risk of helminth infection.
Salted lard should be stored in the refrigerator or freezer.
In addition, lard can be melted (rendered) or smoked (smoked). Rendered lard can be stored outside the refrigerator in a cool place.
If you bought fresh (raw) lard, then in order to preserve it for a long time, it is best to use the freezer. But it is possible to simply sprinkle salt in a jar, but it will be salty lard.
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