Lard

Lard

Lard Questions

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by 787 · about 17 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 17 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 0 · about 17 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 0 · about 17 hours ago

here is the study http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2901759/ the conclusion reads:In summary, peripheral blood phagocytes produced less ROS in rats fed high-lard and plasma of these animals had lower ability to decompose DPPH radicals... (more)

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by 221 · about 17 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 17 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 60 · about 17 hours ago

I'm new at using lard. The only lard I've seen here in Switzerland is shelf-stable, soft and creamy, and odorless/tasteless. I thought it was simply RBD but now I'm wondering if it's also hydrogenated. Wouldn't a hydrogenated lard be completely... (more)

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Crowbar_1 0 · December 17, 2012 at 11:51 PM

The box would say if it was hydrogenated. Lard usually isn't, as things are usually hydrogenated to make items solid at room temperature, and lard is a saturated fat, so it is naturally solid at room temperature. By solid, I don't mean necessarily... (more)

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by 432 · about 17 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 2379 · about 18 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)

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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)

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by 476 · about 18 hours ago

Possible Duplicate: Could we modern paleos be eating too much saturated fat? **it seems as if there are a group of people who sought out paleo dieting as an excuse to bathe in lard. Palmitic acid is proven to damage blood vessels over and... (more)

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Amy_B_ 0 · May 17, 2012 at 7:11 PM

Some people here eat a lot more fat than others. Some people like fat more than others. Some people do very low carb and high fat, others do more carbs and lower fat. Some people go out of their way to add fat to their diet (coconut oil in their... (more)

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by 1310 · about 18 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 18 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 18 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 1418 · about 18 hours ago

What should I say to them and I know that some of you arrange deals with them to get it for free if they were throwing it out before, how would I word it and ask them? Sorry if this is such a stupid question lol.

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A_at_Grain_Free_Diet 0 · April 20, 2012 at 8:22 PM

"Hey, do you have any fat trimmings?" usually works for me. One of four things will happen: "No, the meat is trimmed before we get it." In which case, you're SOL. "Yes, but we aren't allowed to give them to you." There are a few places that... (more)

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by 5828 · about 18 hours ago

Yesterday I bought a couple of pounds of pork fat from my local Whole Foods. I cut it up into little cubes and baked it in a casserole dish for an hour at 200 degrees (I wanted to keep the temperature low because I couldn't attend to it the first... (more)

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Mike_T_1 0 · April 10, 2012 at 1:20 PM

I have never rendered lard, but I have rendered suet into tallow in the oven. I put a single layer of paper towel in a colander. After pulling everything out of the oven, I pour it onto the paper towel. Then you can push down on the cubes with... (more)

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by 32518 · about 18 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 45 · about 18 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!

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

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

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by 2936 · about 18 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?

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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)

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by 581 · about 18 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 18 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 35 · about 18 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)

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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)

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by 497 · about 18 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 18 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 641 · about 18 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 18 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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