Stopped in one of the older grocery stores in the area the other day, and they had their own locally sliced bacon on sale for $2.29/#.
Can't buy the pork bellies around here for that, so I tried a couple of pounds. Excellent bacon, not as good as home made, but close.
Went back and bought some more. I've got 2 9# pork buts thawed out ready to grind today, but I always end up with really good sausage, but kinda dry, not enough fat.
Butchers around here never have any fat for sale, guess they use it all. I've got a couple of pounds of fatty bacon left. Wonder how the sausage would taste if I ground the bacon up with it for fat? Anybody ever try that?