Interesting it uses lean pork leg and beef fat over lard. 300 years ago the pig breeds were often fattier so there was a lot of lard around and was the easy cho

Interesting it uses lean pork leg and beef fat over lard. 300 years ago the pig breeds were often fattier so there was a lot of lard around and was the easy choice - it's an optimisation the cook has made or learned to use beef fat. I've bought a lot of old cookbooks - there is so much basic knowledge that's been lost as industrial automation took over the food industry. Sausage packaging does all it can in 2018 to affirm it contains 96% or 98% pork.