Pastured Pork Lard is a wonderfully healthy option for a cooking fat and it’s really easy to make too!
It has a mild neutral flavor, unlike bacon grease. You can saute veggies with it, grease a muffin tin, substitute part of the butter in pie crust recipe. I have also used it for greasing a pan before cooking pancakes.
Pastured Pork Lard contains healthy cholesterol, lots of Vitamin D, it’s minimally processed, it’s local, affordable and sustainable.
If you want to dive deeper into how good it is for you check out this blog post:
7 Healthy Reasons to Eat Lard
It’s also a good time to mention the difference between leaf lard and backfat.
Both are great to render and use for cooking. Leaf lard comes from the fat around the organs of the pig. It tends to be softer and preferred by chefs for pastries.
Back fat comes from the fat on the exterior of the pig. The fat between the muscles of the back and the skin. This is what we are using in the video tutorial. It’s more abundant than the leaf lard and what I use most of the time.
When you buy a half hog, included is the back fat and leaf lard so you might as well utilize it. I never like to waste food, so here we go!
If you are interested in buying a half a hog or buying pastured pork from our farm, please visit our pork page of our website or see what is in stock in our farm store and shop online today!
Tell me in the comments, what is your favorite way to use lard?
Or if you are new to this…
What questions do you have about rendering and cooking with lard?