Paszek et al. [ 33] detected several fatness QTL (for leaf fat, fat thickness at the 10th rib and average fat thickness) on SSC6, in the interval between markers SW1841 - SW1067 in F2 pigs of Meishan × Yorkshire breeds, and Óvilo et al. [ 34] have reported a QTL for back fat thickness at the 1st rib in the interval between SW1057 and S0087 in an Iberian × Landrace intercross.
Serves 8. Recipe: Lard and Cracklings 1 pound pork fat, chilled (leaf lard or fat back, preferably from humanely raised pork) Salt, cayenne, paprika, black pepper, five-spice powder or other spice mix for seasoning, optional.
Belly fat and leaf (soft) are used to make cooked sausages of low quality (Fig. 136).
After slaughter, seven fatness-related traits, including backfat thickness at the shoulder, the first rib, the last rib and the hip, and weight of leaf fat, veil fat and abdominal fat, were recorded for all individuals from both populations.
He bounded upstairs to fetch evidence: a fat loose-leaf binder of black-and-white cartoon storyboards for every shot in the movie, which is jammed with complex cinematic feats.
ABFT: average backfat thickness; LFW: leaf fat weight; VFW: veil fat weight; AFW: abdominal fat weight.
Neutral lard is prepared by melting leaf fat (from around the kidneys) and back fat at about 49° C (120° F).
Leaf fat, the football-size cape of dry, crumbly fat that surrounds the pig's kidney, contains the fewest impurities and thus makes the best lard for baking.
Lamb en crépinette (wrapped in caul fat with savory leaf) is an innovation too far — dangerously rich and, with its herby, sausagey taste, a little like Thanksgiving stuffing.
