Hard and soft pork fat, I read and asked about it once before, but had little response. It has to do with wild pork. Can anyone enlighten me on this? capt david

My experience with feral pigs (and I have shot a bunch of them...) is that the fat on a freshly killed hog is soft and rubbery, somewhat translucent. Once you put the quartered carcass on ice, any and all fat left on it will get hard, turn white and be completely opaque.

And fwiw, quite a few years back I rendered down the fat from three hogs that had been feeding on rice. My mother wanted some hog fat for cooking... the result was almost two gallons of the purest white lard you ever saw, and my mother all but screamed about how good it was to cook with...