The pantry kitchen is where we make use of all the other bits from the carcasses we butcher. This starts with the bones and the fats.
All bones are roasted and then simmered until they give up all their gelatinous goodness. Use as bone broth or base stock. Sold in 500g pouches.
We make beef dripping and pork lard by simply rendering down the fat in a large pot. Sold in butter sized blocks.