Lard

Lard

Lard Questions

De1095b2ba29c1035f00428cbfe3cc7c
2
Votes
2
Answers
3
Views
360
by 787 · about 4 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)

B82f2515ba5a800bed018c9536f9108d
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)

8dc52b0173f23947beb22bf49eac82ee
0
Votes
0
Answers
3
Views
778
by 0 · about 4 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)

Af679502f1e31c0c59c79bd08f324b35
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

36e24ce26b993709e9f245ec7887bb2f
0
Votes
0
Answers
2
Views
945
by 0 · about 4 hours ago

I made some rendered some pastured pig fat last night, like I have done multiple times before (225 degrees in the oven for several hours). After I poured it into a jar, then refrigerated it (it's been cooling for almost 24 hours) the bottom of... (more)

best answer

Medium avatar
samc 0 · November 27, 2013 at 5:36 AM

Guessing that the pigs diet was different than prior pigs. "higher levels of linoleic acid should give the fat a more yellowish color" (more)

7058162476c6524919ca0a2291265704
0
Votes
0
Answers
3
Views
1.2K
by 0 · about 4 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)

2a6025992746ff6cd4ffb6ccf0aa03fc
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

2564c814ad9931c834ae092e1ef069fb
1
Votes
1
Answers
8
Views
1.9K
by 221 · about 4 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)

75bf87379aa119821e3f6f4115f1145a
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)

Fd76e5e9844c5a6c483147abe784e5fe
2
Votes
2
Answers
5
Views
1.3K
by 20 · about 4 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)

62fafa8cb15af7c562fa8c270f7b6174
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)

Ae8946707ddebf0f0bfbcfc63276d823
2
Votes
2
Answers
2
Views
2.4K
by 9402 · about 4 hours ago

As an example, let me compare lard to refined olive oil. Both have sufficiently high smoke points to make them seemingly suitable for frying. It seems most here (especially if the source is a pastured pig) seem to agree that frying in lard is... (more)

best answer

A2c38be4c54c91a15071f82f14cac0b3
Mscott 0 · January 12, 2013 at 10:32 PM

I don't think there's likely to be much difference in lipid oxidation when frying with either type of fat. This study, for example, found that frying pork chops in olive oil and lard produced similar amounts of the lipid oxidation product MDA.... (more)

Bbae431256192d2c57ba2a2122d12cd3
0
Votes
0
Answers
5
Views
1.2K
by 84 · about 4 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?

6714718e2245e5190017d643a7614157
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)

366c23d69eadce094a2b22299c58a424
1
Votes
1
Answers
3
Views
882
by 2978 · about 4 hours ago

Just got nice big tubs of lard & duck fat from a butcher. I know duck fat makes excellent roast potatoes, and thought I might also try making some sweet potato fries, but otherwise I'm a newbie when it comes to these fats. Also curious if... (more)

Eed7dabde3d61910685845e04605267f
Michael_17 0 · December 31, 2012 at 1:26 PM

When I procuse fat from ducks/pork that I've been roasted (realt treat really...), I use it whereever it seems like it would go well. Stuff that does seem to (ie I like it!) is wilted greens in duck fat - put lid on and add a bit of water to... (more)

Ba99a15e6bf870b81286791617050593
3
Votes
3
Answers
5
Views
1.3K
by 671 · about 5 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)

best answer

A2c38be4c54c91a15071f82f14cac0b3
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)

E2b72f1912f777917d8ee6b7fba43c26
6
Votes
6
Answers
2
Views
1.1K
by 2379 · about 5 hours ago

Hi hackers, I've conducted a small personal experiment and only ate one type of fat along with my meals - each for 2 weeks. Using cornometer, I made sure the calories were virtually the same. Results: Olive oil: Great energy, warm... (more)

A2c38be4c54c91a15071f82f14cac0b3
Mscott 0 · July 18, 2012 at 10:05 AM

Assuming all variables were controlled (like mindmt asked) I think a possible explanation for this result is the greater effect of oleic acid on thermogenesis. First of all, I think the effect of medium chain triglycerides as consumed in coconut... (more)

3c997ffae3db9464325b96979346d9e9
0
Votes
0
Answers
1
Views
1.5K
by 1310 · about 5 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)

Ae8946707ddebf0f0bfbcfc63276d823
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)

7eba3d743671649c1e06cacce0ba4e77
3
Votes
3
Answers
13
Views
6.4K
by 1418 · about 5 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)

Da7d6676f9a15c7c47566aa3287b2093
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)

4b5be253ac1981c690689cab7e4bf06d
1
Votes
1
Answers
2
Views
1.8K
by 3043 · about 5 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)

best answer

Ce7e28769d92d5de5533e775b1de966e
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)

A7768b6c6be7f5d6acc76e5efa66464c
3
Votes
3
Answers
2
Views
1.2K
by 6107 · about 5 hours ago

This question is for our lard rendering experts. Our pig butchering went very well last weekend, and I ended up with plenty of fat for lard. I started using the "crock pot method" I've seen so many places online to render the lard, but it's... (more)

Ebb10603524dd22621c1155dd7ddf106
greymouser 0 · April 18, 2012 at 2:18 PM

In general, you do not need to refrigerate your rendered animal fats. The tend to have enough saturated fats to keep. In fact, think about foods that are prepared in fat cures like confit -- they stay out at cellar/room temperatures for a long... (more)

E2b72f1912f777917d8ee6b7fba43c26
3
Votes
3
Answers
3
Views
1K
by 2379 · about 5 hours ago

Hi there, Since I eat quite a lot of lard I was a bit worried about it's high PUFA content of approx. 12%. But then I vaguely remembered an article which said that lard and human adipose tissue have a similar composition. After a little bit of... (more)

best answer

7dc950fc76a046048e683d2a27dced37
Beth_WeightMaven 0 · January 10, 2012 at 11:04 PM

I would not conclude that the PUFA content of adipose tissue of a specific population means that dietary PUFA in the same composition is optimal. This diagram from Bill Lands' work (from a Stephan Guyenet blog post) shows that the amount of... (more)

Cf5b3b997d9af94bc1cfda459604baa0
5
Votes
5
Answers
5
Views
1.3K
by 45 · about 5 hours ago

Where is a good resource for buying lard or tallow online? I live in TX and oddly enough finding organic is difficult. I am also on a budget so any pointers there would really help too!

0d2dec01a5ed9363a9915e111ae13f7e
Tim_Rangitsch 0 · November 07, 2011 at 2:44 AM

US Wellness Meats, Slankers, google should bring them up. Eat Wild, too.

93ae9f2d376e5426e891a9b58d8302fa
2
Votes
2
Answers
4
Views
1.6K
by 2936 · about 5 hours ago

Simple question. I just found an old electric wok in the back of my cupboard but I don't wanna use peanut oil or any not any veggie oil if I can help it. I google lard and get confused. Same with tallow. What can I use?

Medium avatar
FED_at_LiveCaveman_com 0 · November 28, 2011 at 8:53 PM

What fat/oil you use really just depends on the temperature. In general, mostly polyunsaturated fats should not be used to cook with (they should be stored with as little heat/oxygen exposure as possible too), monounsaturated fats can be used for... (more)

9dd4d453f7ebd7fd2a82814d08fc8f17
3
Votes
3
Answers
5
Views
6.2K
by 581 · about 5 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)

best answer

2c8c421cf0e0c462654c7dc37f8b9711
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)

9dd4d453f7ebd7fd2a82814d08fc8f17
3
Votes
3
Answers
3
Views
1.7K
by 581 · about 5 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)

Ed983a42344945b1ff70fd9597a23493
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

Ec11d7f3b1b81e0a5274ad352a34c14f
0
Votes
0
Answers
1
Views
363
by 35 · about 5 hours ago

Hi! I asked the company from which I buy lard how they produce it, and here is what they wrote me: First we get the fat from various cuts of meat, cook it, filter it and put it in a decantation vessel to remove any remaining meat. Then we... (more)

D5a4ff096a452a84a772efa0e6bc626e
JitzGrrl 0 · June 22, 2011 at 2:24 PM

That seems to be about as good as you get with lard, unless you can source lard from happy pigs. That would have a place in my kitchen, although the preponderance of omega-6 in pork makes me lean toward coconut oil or butter more often. What's... (more)

3c997ffae3db9464325b96979346d9e9
4
Votes
4
Answers
4
Views
1K
by 1310 · about 5 hours ago

I render pork fat mostly for the cracklings and am left with a lot more lard than I need. If anyone locally wants some let me know.

B534ceedfc9a3518f6d661f486bf4d4b
Bethany_2 0 · June 10, 2011 at 10:59 AM

Where are the posts like this for Boston?!

3c6b4eed18dc57f746755b698426e7c8
1
Votes
1
Answers
5
Views
2.6K
by 5132 · about 5 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)

best answer

9f933fedd259b97a5369c3ee5dae3151
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.

3c997ffae3db9464325b96979346d9e9
0
Votes
0
Answers
2
Views
1.4K
by 1310 · about 5 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)

Ef089e1180f240aa9fd2d089f7f38b45
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.

A4f9da7d094aa72508853588682b65f7
1
Votes
1
Answers
9
Views
1.3K
by 268 · about 5 hours ago

I think all our meat is grass fed, but I was just wondering, as i cannot seem to buy lard here, and I thought I would try rendering my own fat in a crock pot, would one be best to use beef, pork or mutton fat for rendering. I have to source my... (more)

Ed71ab1c75c6a9bd217a599db0a3e117
The_Quilt 0 · April 07, 2011 at 1:52 AM

its not even close......Duck is ridculous. Duck confit is paleo orgasm.....dont believe me go to the nearest French restaurant and order it once.....and come tell me. CALL ME TOO.....I WANT SOME MORE!

Get Free Paleo Recipes