Lard

Lard

Lard Questions

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by 787 · about 5 hours ago

I rendered my own lard from pork back fat yesterday, the cracklings were amazing, one of the best things I've ever eaten! Now i'm finding it hard to find back fat anywhere as the shop i bought it from ran out, all the butchers i've called... (more)

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glib 0 · October 07, 2014 at 7:00 PM

You should not have any problem. Just build a relation with a pastured farmer. They have gotten wise, and what used to be free once, costs money now. But it is still cheap and 9 out of 10 people who order a pig these days do not want the back fat.... (more)

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by 0 · about 5 hours ago

I am totally perplexed, having just moved to the US, that I can't find lard or tallow anywhere. And yet people write about using it for cooking. So where do you buy your lard or tallow (unhydrogenated)--and how much does it cost (I find that... (more)

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paint94979 0 · March 16, 2014 at 5:08 PM

Where in CA are you located? Depending on your proximity to me I could give you some ideas on where to go. Also you could always find some suet and render your own if you have a crock pot

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by 287 · about 5 hours ago

Quick background: I am paleo and I strictly watch the quality of my animal products. My wife is not. I cook at home so she eats what I cook. Except when I use lard. . . She can eat breaded and deep fried boneless wings drenched in hot sauce... (more)

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by 0 · about 5 hours ago

I have a cookie recipe that calls for lard as the fat. It's a shortbread-style cookie. I'm still fairly new at paleo, so my question my or may not have an obvious answer. Instead of going out and purchasing lard or rendering my own from pork... (more)

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JenJen 0 · October 15, 2013 at 1:56 PM

Lo and behold I come bearing actual help: http://www.cattletoday.com/forum/viewtopic.php?f=28&t=54446 http://cooking.stackexchange.com/questions/18975/rendered-pork-fat-vs-lard-vs-bacon-fat

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by 221 · about 5 hours ago

I'm interested in trying a lower carb diet. The problem is I have to replace those calories with fat and I'm struggling alot with that. I don't want butter/ghee because I'm avoiding dairy, and coconut oil makes me nauseous even in tiny amounts... (more)

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elaichi 0 · January 20, 2013 at 12:29 AM

www.uswellnessmeats.com has great beef tallow - I follow the autoimmune protocol and pretty much live off of this tallow as a fat source. Delicious! Planning to try lamb tallow soon, - I've gathered that it is nutritionally very similar, but... (more)

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by 20 · about 5 hours ago

Hi, Paleos. When I cook a pork chop, lamb's leg, or chicken etc, am I meant to eat the skin, the rind, the fatty bits? This is where I am getting mighty confused about Paleo and weight loss, good fat and bad fat. Thanks a bundle E (more)

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ccorradino 0 · January 17, 2013 at 6:30 PM

I find that the better quality your cut of steak, the more edible the fat is. Rib-eye is $$$ but the fat just melts in your mouth and is so delicious. If you're timid, start there. Then you'll be able to appreciate the slightly more robust but... (more)

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by 84 · about 5 hours ago

enter code hereI want to eat bacon, but it has a strong smell of pork that people in my house hates the smell of the bacon. There is a way to fry or cook the bacon without smoke (smell) at all?

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Wcc_Kamal_Stabby_fan 0 · January 06, 2013 at 3:15 PM

Fellow member Jules K has a good answer. I use this method also. It's much better than pan frying in my opinion. http://paleohacks.com/questions/81912/how-to-fry-bacon-without-smoke/81918#81918 (more)

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by 432 · about 6 hours ago

In other words which animal fat will give me the most bang for my buck? Might these animal fats have more vitamins than Grass-fed butter: hog lard, duck fat, buffalo lard, tallow, schmaltz? Is grass-fed butter really worth the price? Are... (more)

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Michelle_22 0 · November 05, 2012 at 10:06 PM

Pastured butter has some vitamin A and a little vitamin E. But you can get a lot more of both of those from other foods. It also contains K-2, which is hard to get from other foods. Pastured dairy is about the best source. It consists primarily of... (more)

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by 671 · about 6 hours ago

I live in Nairobi, where there's an interesting variety of meats that you can't find elsewhere, but also a huge absence of easily available meats and meat by-products stateside. I recently found a guy who delivers all manner of German products,... (more)

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Mscott 0 · August 28, 2012 at 7:42 AM

According to this study (which unfortunately doesn't include lard): 100 grams of beef fat from a feedlot (grain fed) cow has about 44 grams of saturated fat, 44 grams of monounsaturated fat, 5 grams of polyunsaturated fat, and an omega 6:3 ratio... (more)

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by 1310 · about 6 hours ago

Rendering beef fat or pork fat yields tallow or lard and cracklings. Does anyone know what the structural difference between the crunchy cracklings and heated liquid fat is reflecting? Is it a more saturated situation? Are there going to be... (more)

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Mike_T_1 0 · May 08, 2012 at 8:08 AM

Maybe I'm misreading your question, but you also get cracklings when you render beef into tallow. I think if you've left it in heat long enough, there shouldn't be much fat left in the cracklings. I believe they are mostly protein and minerals. ... (more)

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by 1418 · about 6 hours ago

I used to only use oil but for the past few months I have been using a mixture of pork lard, olive oil, and urefined beeswax. Lol I know I might get this question and yes I do smell like lard, but I use it at night time or if I'm staying home. Do... (more)

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dianna 0 · August 09, 2012 at 10:40 PM

I've used lard (scented with lavender oil) on my hair and skin. I find it totally amazing and I was especially surprised how easy it is to wash out of your hair! Lard actually makes my facial skin look firmer too! And I almost never have the... (more)

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by 3043 · about 6 hours ago

Does anyone have a recipe for this? I saw it as part of a two day pig butchering course in NYC (http://rec.iceculinary.com/Courses/Detail/14229 ) and it sounds delicious! The only hint it gives is "whipped, seasoned pig fat.". A search online... (more)

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jesuisjuba___paleorepublic_com 0 · April 21, 2012 at 11:43 PM

Reach out to ICE or the chef, I see via the link that all the info is given so you can track them down easily. If they are like any of the chefs I know - the recipe, or something close, will be given to you. If you want to make at home, a great... (more)

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by 32518 · about 6 hours ago

http://www.bbc.co.uk/news/uk-16865810 A German pensioner who received a tin of American lard 64 years ago in an aid package has only just tasted it, after discovering that it is still edible. Food safety experts in Rostock, his ... (more)

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paleohacks 0 · February 03, 2012 at 3:37 AM

Yuck! I don't think so. There are better choices available.

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by 581 · about 6 hours ago

for people who have tried cooking with lard and tallow - which do u prefer and for what reasons? just taste or there's some nutritional different between them? i've rendered my own lard, tallow, and sheep fat. i hated rendered sheep fat - it... (more)

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Lizzish 0 · October 11, 2011 at 6:26 AM

I love tallow, to me lard always tastes porky (maybe I rendered it wrong). It's pretty hard to find completely pastured lard that isn't fed any grains, so any pork fat you're going to find is going to have a higher omega-6 to omega-3 ratio. It... (more)

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by 581 · about 6 hours ago

hi, new to this and my first question :) i hear a lot of people saying that eating pork belly (with its fat) daily/regularly makes them feel "happy". i'm assuming it's the fatty acids in the pork belly eventually making its way to provide good... (more)

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Rogue_Nutritionist 0 · October 06, 2011 at 10:43 PM

Pork belly: http://en.wikipedia.org/wiki/Pork_belly Lard:http://en.wikipedia.org/wiki/Lard

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by 497 · about 6 hours ago

i bought some grass fed beef dripping here in the uk.. but can someone explain to me what is the difference between dripping and lard and tallow.. layman's terms please :D..

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Fiona 0 · May 28, 2011 at 9:07 PM

I have often wondered this. My understanding (correct me if I'm wrong) is that tallow is rendered from suet, as is lard. So it's the process that's different rather than what the end product is. Tallow from beef and lard from pork (or that's the... (more)

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by 5132 · about 6 hours ago

I've ditched all vegetable oils and fry with the bacon grease I gather when I panfry my bacon. However, since I don't eat bacon everday, I have a limited supply of this. Any lard or beef tallow that can be purchased readily from stores that... (more)

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Mei_ling 0 · May 28, 2011 at 5:02 PM

Do you have access to a good butcher? Tallow, lard etc are usually available there. Source a good one that practices sustainable farming (grass-fed, pastured), and get all your meat products there.

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by 1310 · about 6 hours ago

I've been cooking pieces of pastured pork fat in a slow cooker under low (though the temperature of the fat gets up to 260 degrees F) yielding wonderful, golden, crunchy cracklings and lard. These cracklings, I read, should be loaded with... (more)

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Poisson 0 · March 08, 2012 at 11:45 PM

Ray Peat argues in one of his article that AGEs from PUFA (which your pork contains) is considerably worse than from sugar.

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by 974 · about 6 hours ago

I just bought some lamb lard--it is a bit too rich for me to put in my eggs -- what else should I do with it? And does anyone know how long it lasts -- I have a big container in my fridge.

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Stephen_Aegis 0 · February 08, 2011 at 4:22 PM

its for sauteeing veggies, or frying food. Homemade Tuber Fries. Sauces. Coconut Flour Battered Shrimp.

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by 641 · about 6 hours ago

I generally use olive or peanut oil for saut??ing and pan-frying. Being a lard newbie, I recently started using fresh lard in place of the oils, and ... well, there's this odor. When the lard is hot in the pan, it gives off a very strong,... (more)

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gilliebean 0 · January 24, 2011 at 7:08 PM

Use lower heat. We get that smell when the lard starts to smoke.

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by 626 · about 6 hours ago

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... (more)

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Paul_1 0 · 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... (more)

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by 800 · about 6 hours ago

In the midst of researching phytosterol contents of various oils and nuts I came across this article: http://www.ncbi.nlm.nih.gov/pubmed/21072805 "The isotopic values for these oils, with one exception, formed a tight cluster between ruminant... (more)

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Bread_Eating_Beelzebub 0 · November 28, 2010 at 1:57 AM

Olive oil is probably one of the oldest vegetable oils. According to wikipedia: . The earliest surviving olive oil amphorae date to 3500 BC (Early Minoan times), though the production of olive is assumed to have started before 4000 BC. An... (more)

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by 3690 · about 6 hours ago

Since everybody seem to be dry-rendering their animal fat, this is also the way I've been doing it until now. I usually do it in the slow-cooker at low temperature. Today, I've picked-up an order for some pre-rendered lard from my butcher and I... (more)

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ben61820 0 · August 07, 2010 at 2:04 PM

Ive done both wet and dry methods. Mostly i stick with wet nowadays because i am usually rendering a larger amount. When you have a pound or more of fat to render i find that the dry heat is not going to penetrate as evenly speedwise, and you may... (more)

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by 2269 · about 6 hours ago

Nobody around here sells lard, clean or factory. I've searched around but seem to be coming up lardless online. Looking for lard from pastured piggies. In terms of O3/O6 ratios, is there much difference between lard and tallow? I can order... (more)

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KetoWarrior 0 · July 14, 2010 at 6:04 AM

First, check out Lard Lovers online. Prarie Pride Farm sells ready-to-use Open Kettle Leaf Lard through the LocalHarvest website. Slankers sells pork fat but appears to be out of it at the moment. "Thundering Hooves" also sells pastured pork... (more)

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by 4163 · about 6 hours ago

I'm trying to make a concerted effort to reduce my consumption of omega 6, even from animal sources. I bought some lard which has a PUFA content of 11% and the majority of that is bound to be omega 6 given the amount of grains in standard pig... (more)

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Bread_Eating_Beelzebub 0 · March 01, 2010 at 9:22 PM

You have to remember that the 11% number is an average and yours might be more or less. I get my lard from a farmer who feeds minimal grains, so it is probably less. I wish I could reduce the PUFA content, but unfortunately I lack a food... (more)

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