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what brand of lard/animal fat do you buy/cook with

by (626)
Updated about 15 hours ago
Created December 21, 2010 at 10:25 PM

I think I might make the transition to cooking with lard or some sort of other animal fat instead of oils--party due to low smoke point and partly just to gross out my paleo-skeptical roommates by using lard.

So:

-Are there any things to be aware of when shopping for lard/animal fat to cook with?

-What brands do you guys use?

-Any tips for rendering/storing animal fat that shows up from cooking?

THANKS!

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4124 · January 01, 2011 at 11:26 PM

Method 3: Slow cooker. Easy. Put ground or cut up fat into slow cooker with water. Cover. Cook as long as you would a roast. Let cool. Put in fridge. When fat has solidified, lift out of water, cut up and put in glass jars. Cover, put back in fridge. N.B. The slow cooker can be set inside a metal container which has a locking lid and set outside to cool, if the temperature outside is low enough. N. B. If, while rendering, the fat smells bad, put in a cut up potato, which will absorb the smells. Take out the potato later.

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4124 · January 01, 2011 at 11:20 PM

The butcher at the grocery stores will often give away the fat they cut off the meat. I ask to have it ground to make it easy to render. Great for cooking and for making soap! Yes, local farms, especially grass-fed would be better, but for those without access to such, asking the butcher at the store might be of use.

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571 · December 30, 2010 at 7:32 PM

it's more a an exquisite icon than a daily reliable fat source

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2759 · December 23, 2010 at 7:54 AM

Thanks! I'll look for them.

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5838 · December 22, 2010 at 4:38 PM

I supplied a link. They are called "Knight Salumi". They often have a booth at the larger farmer's Markets. Little Italy on Saturdays, and Hillcrest on Sundays for sure.

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2759 · December 22, 2010 at 4:08 PM

What's the name of that place, Todd?

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22913 · December 22, 2010 at 12:14 PM

Use the refined or you risk heavy flavor contamination and a lower smoke point

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4991 · December 22, 2010 at 8:29 AM

The one fat I don't keep / cook with is lamb fat. It just has too strong a taste. I do use pork - it is delicious and from free range porkers, also beef fat, chicken fat and duck fat.

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9647 · December 21, 2010 at 10:40 PM

Seconding frankifries and adding to my answer: if you do buy lard then get it from a farmer, to make sure that it's not hydrogenated. Some of the stuff you find on shelves (most?) has this flaw.

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13 Answers

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9647 · December 21, 2010 at 10:38 PM

Hi ecb. My contribution would be to recommend getting lamb or beef tallow if you can. I find that I prefer these to lard because I think I have become very sensitive to polyunsaturated fat. And pork has a lot more of it: checking one of my sources real quick, we can estimate lard at around 11% PUFA and beef tallow at around 4%. That may not seem like a huge deal, but it does seem to make a difference to me. It may not for you, who knows.

Of course it's harder to find tallow. But if you are in contact with some farmers through a local market you can usually place a big order from them. You might have to render fat yourself to make tallow, but they can do that for you also. If you get large quantities, then you can store the extra in the freezer or even just in the fridge; rendered animal fat keeps for quite a while.

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4991 · December 22, 2010 at 8:29 AM

The one fat I don't keep / cook with is lamb fat. It just has too strong a taste. I do use pork - it is delicious and from free range porkers, also beef fat, chicken fat and duck fat.

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826 · December 21, 2010 at 10:35 PM

Lard from the farm is the only lard you should really use. Im not sure that many chain stores sell lard/tallow/suet. Maybe a co-op that buys local from pastured based farms. Or you can buy some from one of my farmers :)

Rendering is easy. Cut up the lard when its partially frozen, into small cubes. Toss em in the crockpot on low, when all the cubes have dissapeared. Viola! Strain and eat the little cracklins'

Nourishing Gourmet has a instruction set for stovetop and oven rendering.

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4124 · January 01, 2011 at 11:20 PM

The butcher at the grocery stores will often give away the fat they cut off the meat. I ask to have it ground to make it easy to render. Great for cooking and for making soap! Yes, local farms, especially grass-fed would be better, but for those without access to such, asking the butcher at the store might be of use.

47a42b6be94caf700fce9509e38bb6a4
9647 · December 21, 2010 at 10:40 PM

Seconding frankifries and adding to my answer: if you do buy lard then get it from a farmer, to make sure that it's not hydrogenated. Some of the stuff you find on shelves (most?) has this flaw.

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118 · December 31, 2010 at 10:46 PM

I render my own beef tallow. My butcher saves the fat for me and gives it to me for free. This method can be used for beef, lamb or pork fat.

Method 1 (time consuming but no horrible boiling fat smell): 1. Cut the fat in to pieces (about 1 x 2" is best) 2. Fry slowly in a large frypan over a low heat. Keep pouring the fat off into a saucepan. You need to sit by it during this process. 3. Once it is all reduced and no more fat is coming out, add twice the quantity of cold water to the fat in the saucepan, bring to coil and simmer for 1 hour.
4. Stick the saucepan straight into the fridge, or do as I do and pour into a stainless steel bowl, then refrigerate for 24 hours. 5. After 24 hours take the bowl/saucepan to the sink, use a sharp knife or skewer to make a couple of holes and invert the bowl to let the water run out.
CAUTION: The fat may also pop out and water will splatter EVERYWHERE. Be careful and if you want you can use your hand to hold the fat in the bowl while that water comes out. 6. Pop the disc of fat onto a plate, scrape any jelly like substance off the bottom (if you've done step 2 properly you hardly ever get any) and store in a container in the fridge.

Method 2 - easier but much smellier. If you can do this on an outside stove/fire your house and loved ones will thank you for it. 1. Same 2. Add the pieces of fat to a large saucepan. 3. Bring to boil and simmer for about 4 hours, skimming the gunk that rises to the top off about every 15 minutes.
After 4 hours, follow steps 4-6 from Method 1.

You now have a nice quantity of lovely clean tallow to cook with, and you know it has no impurities or additives.

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4124 · January 01, 2011 at 11:26 PM

Method 3: Slow cooker. Easy. Put ground or cut up fat into slow cooker with water. Cover. Cook as long as you would a roast. Let cool. Put in fridge. When fat has solidified, lift out of water, cut up and put in glass jars. Cover, put back in fridge. N.B. The slow cooker can be set inside a metal container which has a locking lid and set outside to cool, if the temperature outside is low enough. N. B. If, while rendering, the fat smells bad, put in a cut up potato, which will absorb the smells. Take out the potato later.

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1304 · December 22, 2010 at 2:23 AM

Graisse d'oie by Rugi??.

Ingredients: goose fat and salt. Made in France, not cheap, but not outrageously expensive either.

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571 · December 30, 2010 at 7:32 PM

it's more a an exquisite icon than a daily reliable fat source

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5838 · December 21, 2010 at 10:41 PM

I use Lardo or Fat-back from a local Artisan Salami dealer here in San Diego. It's amazing.

link text

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2759 · December 23, 2010 at 7:54 AM

Thanks! I'll look for them.

50637dfd7dc7a7e811d82283f4f5fd10
5838 · December 22, 2010 at 4:38 PM

I supplied a link. They are called "Knight Salumi". They often have a booth at the larger farmer's Markets. Little Italy on Saturdays, and Hillcrest on Sundays for sure.

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2759 · December 22, 2010 at 4:08 PM

What's the name of that place, Todd?

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2312 · December 22, 2010 at 2:59 AM

nutiva.com brand coconut oil

saved bacon/sausage fat and I don't trim the fat off my meat - I cook it and eat it.

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1617 · December 21, 2010 at 11:24 PM

I agree with everyone else who mentioned getting it from a farmer or farmer's market. It will be of much better quality and no weird preservatives. You can also get pork or beef fat scraps and render them yourself. Again, best place to get fat scraps is straight from the source, but if you have a butcher in town or a grocery store with a butcher's counter sometimes you can get fat for free. When I lived in Seattle I got free pork fat from the butcher's counter at Whole Foods - the guy said otherwise they'd just throw it out, so he was more than happy to send me home with it instead.

You can also just start a drippings jar - just take a glass jar and collect all the fat that cooks out of your meat to use for cooking later. A lot of people do this specifically with bacon grease, but you can do it with any fat that cooks out of your meat. You can also collect the fat that floats to the top of any stock that you make and use that for cooking as well.

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221 · September 04, 2013 at 5:27 AM

I like the grass fed tallow from U.S. Wellness Meats. I cannot handle the other fats - lard, duck fat, etc - in large quantities cause they're so high in PUFAs. Saturated fats taste better! Also I do not like plant fats like coconut oil, as they don't do well in my stomach. Tallow is the only fat I can eat in massive quantities.

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0 · September 03, 2013 at 11:47 PM

I live in Salt lake City UT. Around my area is a mexican supermarket called rancho market. They sell fresh rendered lard in most of their stores back by the meat department. It comes in varying colors from off white to brown in 24 OZ. containers. Some is even still warm from the rendering. If you want to call before hand to find out if they carry it in a store near you be sure you speak spanish because they had no idea what I was talking about when I called. When I finally decided to just check it out myself it was there, right by the fresh meat.

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575 · January 01, 2011 at 4:25 PM

I save chicken fat from when I roast a bird and then make stock from the left overs, skin, bones and all... when the stock is chilled I skim the harndened fat from the top and save it for cooking. Also use coconut oil, but find it gives food a coconut flavour which my husband complains about. Wish I could use bacon and lard, but we don't eat pork. Havent tried goose or duck fat - but I sounds like a great alternative.

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0 · December 21, 2010 at 11:59 PM

I save my bacon fat but you can only do so much doing this until you actually run out. So im trying coconut oil. Im assuming its just as good?

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22913 · December 22, 2010 at 12:14 PM

Use the refined or you risk heavy flavor contamination and a lower smoke point

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1303 · December 21, 2010 at 10:57 PM

I recently bought some lard at a local farmer's market (pastured pigs, already beautifully rendered). I also skim chicken fat and beef fat (not sure if it's technically tallow) off my home made bone broths, though I haven't tried cooking with them yet. I also use a lot of bacon grease.

If you don't get your animal fats straight from the farm, then I recommend something like US Wellness Meats. If you find these fats at the grocery store, double and triple check the ingredients list. Locally, we can get Esskay lard, but it has TBHQ in it. I haven't seen anything else except straight off the farm, or at the farmer's market.

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571 · December 21, 2010 at 10:47 PM

Does it have to be tallow (processed from suet) ? I just buy rendered pastured beef fat.

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