To make sobrasada you will need lean pork ( I used meat from the hind leg of the pig – or ham), pork back fat, and leaf fat (kidney fat). The best place to find leaf fat is from your butcher. Leaf fat is what is used to render down to make lard. If you can’t find leaf fat belly fat makes for a good substitution. Just be sure to adjust your lean pork ratios as belly fat generally contains 50% meat as well. All of this is ground finely and mixed together to form a paste. It’s then stuffed it into a casing. After a quick fermentation period the sobrasada is allowed to mature or dry in a controlled environment for 8+ weeks (depending on the size).