I got my husband a Kitchenaid meat grinder and Aidell's sausage book for his birthday, and many of the recipes he wants to try include pork back fat. Is that something you need to special order from the meat counter or is it something that butchers typically have after trimming pork? Any tips, helpful hints, etc. would be appreciated. The markets in Marin that we frequent include Whole Foods, Mollie Stone's, and Paradise. Thanks!