Does anyone know the fat content of different cuts of meat - in particular pork.
For instance, boneless, skinless pork shoulder - what % fat does it have? Is it suitable for making sausage on its own, or do you need to add fat?
What about a cut i've seen called 'Neck ends' - i'm not sure what cut this is.
And what about 'pork collar' - I assume this is neck meat?
If you use belly - does this tend to have bones or cartlidge in it - or can you get bonless belly?
Is belly suitable for sausage on its own or is it too fatty?