Took in 3 whole hogs from a farm outside Ames last week and the fat was almost pure yellow, now I can't decide if I should change my whole trim

Jana Kim · 2026-10-16T02:50:04.270762+00:00

Picked up three hogs from a small farm near Ames that feeds them spent brewery grain, and the backfat came out deep yellow with a soft, almost greasy feel that threw off my usual trim. I sold most of it as ground and sausage because I did not trust it for dry curing, but a couple of old timers told me that yellow fat is just grass and grain showing through and smokes up sweeter than the white stuff I get from my usual supplier. Do you all reject yellow fat on sight, or do you work with it and adjust your cure and smoke times?

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Took in 3 whole hogs from a farm outside Ames last week and the fat was almost pure yellow, now I can't decide if I should change my whole trim | Butchers - Rigidtalk