I bought a piglet about four years ago. Learned how to harvest it at age. I learned a lot about local butchering and I still have some of the fat from it after all this time, still pristine and am hoping to mix it with some local grain fed beef, or some moose if we are lucky enough to have one give us it’s life... The fat from an organic pig raised in a field of high mountain clover and fed organic leftovers from the farm is pure Gold!