Hi Jerry,

 >I live in Miami Florida and I find the same problem, however my super
>market
>will sell me the trimmed fat if I ask for it. I freeze it in mealsize
>portions and add it to the meat when I cook it.

I live on an island of 60,000 pop. Our few supermarkets import ready-
prepared cuts of meat with the fat already removed. Trying to find fresh
suet is next to impossible (I used to hang it out for the birds every
winter) and I won’t go near the awful packet stuff.

There are a couple of smaller traditional butchers left, but even they say
that everyone is asking for lean meat these days. They will keep some fat
back for me if I order it in advance. Thanks for the tip about freezing
the fat in small portions.

Dear Mary,

>They have suet regularly, they also will order pork belly and slice it for
>you (pork belly is uncured bacon with no salt, sugar or preservatives)

Thank you for reminding me about belly pork. I love it, and haven’t had it
in years. That’s something they can’t trim the fat from, so I’ll get some
this week.

Hello Eva,

>How about rough cider?! (Devonkind, Sidmouth)

I’m thinking of cooking the belly pork in some of that; Normande-style ;-)

À votre santé

Persephone