Types of Lard
Leaf
Lard: The highest grade of lard, from fat
around the kidneys. Produces delicate, pure, snow-white lard. Can be used for
any cooking but is prized for pastries.
Regular
Lard: From the fat around the muscles.
Renders into a wonderful lard for any type of cooking. Produces cracklings
which are bits of fried meat that can be used in recipes or salted to make
bacon bits.
About Lard
Unlike
hydrogenated store bought lard, home rendered lard is a monounsaturated fat,
comparable to olive oil. Since our hogs are raised year round outside, enjoying
our woods and pastures, they also pack in additional omega 3’s and vitamins D,
E, & A.
Home
rendered lard is soft/semi liquidy at room temperature but can be kept in the fridge or
freezer to harden. It has a very high smoke point, cooks at an even heat, and
will bring out the wonderful flavor of your foods.
Lard can be substituted for
any cooking oil, using 3/4 the amount called for. We love to use it in our breads, pastries, cakes, and for
frying and sautéing.
Home Rendering Lard
Rendering
lard is as simple as MELT (use a large pot or roaster on low), STRAIN (use a
colander and cheesecloth to allow liquid lard to drip through), and STORE (lard
can be stored in containers or jars to be frozen or refrigerated). 1 lb
unrendered lard = ~ 2 cup lard
The following links are to our photo tutorials on rendering lard:
Rendering a small batch of lard
Rendering a large batch of lard
More Info
For more info on the home rendered lard and its health benefits, see the following sites:- The Unbearable Lightness of Lard: http://hardscrabbletimes.com/2008/08/29/the-unbearable-lightness-of-lard/
- What's "The good lard" http://www.pri.org/stories/health/praise-the-lard1453.html
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