top of page

Fat and Offals

Ever looked at a pack of broth bones or a piece of caul fat and thought, “Well, what do I do with that?” We’ve got you covered! At 179 FarmS, some of our favorite meals start with the parts of the hog folks ask us about most. Caul fat wraps around meatballs and browns as they roast, broth bones make a pot of beans worth going back for, and Ibérico heart, liver, and kidney each bring something different to the skillet.

We’ll show you what to trim, how to cook it, and what to serve it with. Start with a pot of roasted pork stock, try liver with buttery onions, or wrap your next batch of meatballs in caul fat and see what happens. This is how WE like to make the most of the world’s best pork!

Caul-Wrapped Ibérico Meatballs

Cleaning and prep
Thaw the caul fat in the refrigerator if frozen. Unfold it gently on a clean cutting board and pat it dry. Trim away any especially thick, firm bands if they make the sheet hard to fold. Cut the thin, lacy sections into pieces just large enough to wrap each meatball with a little overlap.

Basic cooking instructions
Wrap each meatball in a single layer and set it seam side down. As it roasts, the fat renders and the outside browns. Use a rimmed pan to catch the drippings. For ground pork meatballs, check that the centers reach 160°F.

The recipe

You’ll need enough caul fat to wrap 12 meatballs, 1 lb ground pork, â…“ cup breadcrumbs, ¼ cup milk, 1 egg, 1 minced garlic clove, 1 tsp Italian seasoning, ½ tsp fine sea salt, ¼ tsp black pepper, and warm marinara for serving.

  1. Heat the oven to 400°F. Mix the breadcrumbs and milk in a bowl and let them sit for 5 minutes.

  2. Add the pork, egg, garlic, Italian seasoning, salt, and pepper. Mix gently and shape into 12 meatballs.

  3. Wrap each meatball in caul fat and arrange seam side down on a rimmed baking sheet.

  4. Roast for about 18–25 minutes, until browned and the centers reach 160°F. Spoon warm marinara over the meatballs and serve with pasta or tuck them into toasted rolls.

Roasted Ibérico Broth Bone Stock

Basic cooking instructions
Roast the bones first for a deeper flavor, then simmer them gently in water. Strain through a fine-mesh sieve to catch small bone fragments. Divide the stock into shallow containers and refrigerate within 2 hours.

The recipe

You’ll need about 2 lb Ibérico broth bones, 1 quartered onion, 2 roughly chopped carrots, 2 chopped celery stalks, 2 smashed garlic cloves, 1 bay leaf, ½ tsp whole black peppercorns, and about 8 cups water.

  1. Heat the oven to 425°F. Spread the bones on a rimmed baking sheet and roast for 35–45 minutes, turning halfway through, until well browned.

  2. Transfer the bones to a stockpot. Pour a splash of hot water into the roasting pan, scrape up the browned bits, and add that liquid to the pot.

  3. Add the onion, carrots, celery, garlic, bay leaf, peppercorns, and enough water to cover the bones. Bring to a gentle simmer.

  4. Simmer partially covered for 4–6 hours, adding water if the bones become exposed. Strain and season to taste, or leave it unsalted to use in other dishes. Try it in beans, soup, gravy, or a pot of rice.

Garlic Butter Ibérico Heart Skillet Bites

Cleaning and prep
If the heart is whole, cut it open lengthwise so you can see the chambers. Wipe away any clots with a damp paper towel. Trim off the large vessels, tough white cords inside, and any firm outer fat. Pat the meat dry, then cut it across the grain into strips about ½ inch thick.

Basic cooking instructions
Sear the strips in a hot skillet in small batches so they brown. Add butter and garlic near the end. Cook the thickest pieces to 160°F.

The recipe

You’ll need about 1 lb Ibérico heart before trimming, 1 tbsp neutral oil, ½ tsp fine sea salt, ¼ tsp black pepper, 2 tbsp butter, 2 minced garlic cloves, 1 tbsp chopped parsley, and ½ lemon.

  1. Prep the heart as described above and season the strips with salt and pepper.

  2. Heat the oil in a skillet over medium-high heat. Sear in batches, turning to brown both sides. Start checking the thickest pieces after about 2 minutes per side and cook to 160°F.

  3. Reduce the heat to low. Melt the butter in the skillet and stir in the garlic for about 30 seconds. Toss the cooked heart in the garlic butter just long enough to coat it.

  4. Finish with parsley and a squeeze of lemon. Serve over grits or pile onto toast.

Buttery Ibérico Liver & Onions

Cleaning and prep
Trim away any tough outer membrane, visible ducts, and firm connective tissue. If the liver came in a large piece, slice it about ½ inch thick. For a milder flavor, soak the slices in milk in the refrigerator for 30–60 minutes. Discard the milk and pat the slices dry before cooking.

Basic cooking instructions
Cook the onions first so they have time to soften. Give the liver a light dusting of flour, then pan-sear in a single layer. Cook the thickest slices to 160°F and serve promptly.

The recipe

You’ll need 1 lb trimmed Ibérico liver, 1 large yellow onion sliced thin, ¼ cup all-purpose flour, ½ tsp fine sea salt, ½ tsp black pepper, 2 tbsp butter divided, 1 tbsp neutral oil, and ¼ cup unsalted or low-sodium stock. Milk for soaking is optional.

  1. Melt 1 tbsp butter in a skillet over medium heat. Cook the onions for 12–18 minutes, stirring occasionally, until soft and golden. Transfer them to a plate.

  2. Mix the flour, salt, and pepper. Lightly coat the dry liver slices and shake off the excess.

  3. Heat the oil in the skillet over medium-high heat. Sear the liver in batches, turning once. Start checking after about 2 minutes per side and cook to 160°F. Transfer to a plate.

  4. Pour the stock into the skillet and scrape up the browned bits. Stir in the remaining butter and the onions. Spoon the buttery onions and pan sauce over the liver and serve with mashed potatoes.

Dijon Ibérico Kidneys with Mushroom
​

Cleaning and prep
Peel away the thin outer membrane if it’s still attached. Halve each kidney lengthwise, then use a small knife to remove the firm white core and attached tubes. Trim away any hard fat and cut the meat into bite-size pieces. For a milder flavor, soak the trimmed pieces in milk in the refrigerator for 30–60 minutes. Discard the milk and pat the pieces dry.

Basic cooking instructions
Brown the mushrooms first. Sear the kidney pieces in a single layer, then finish them gently in the sauce. Check that the thickest pieces reach 160°F.

The recipe

You’ll need 1 lb Ibérico kidneys before trimming, 8 oz sliced mushrooms, 1 minced shallot, 1 tbsp butter, 1 tbsp neutral oil, ½ tsp fine sea salt, ¼ tsp black pepper, ½ cup low-sodium stock, 1 tbsp Dijon mustard, and ¼ cup heavy cream. Milk for soaking is optional.

  1. Heat the butter in a skillet over medium-high heat. Brown the mushrooms for 5–7 minutes, then add the shallot and cook for 1 minute. Transfer to a plate.

  2. Season the trimmed, dried kidney pieces with salt and pepper. Add the oil to the skillet and sear the pieces in a single layer, working in batches if needed.

  3. Lower the heat to medium. Stir in the stock and Dijon, scraping up the browned bits, then add the mushrooms and cream.

  4. Simmer gently until the sauce lightly coats a spoon and the thickest kidney pieces reach 160°F. Serve over toast, rice, or buttered egg noodles.

bottom of page