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)
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)
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
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)
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)
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)
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
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)
I bought pastured lard, rendered it myself, and have been using it to cook with (more Vitamin D for this Northern Winter.) However, it has been leaving this greasy residue on my food, in a way that tallow, coconut oil or schmaltz (chicken fat)... (more)
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)
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)
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?
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)
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)
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)
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)
I just shallow fried in some lard that I had used for deep-frying before. I noticed after eating that I got some symptoms like I usually only get when I'm stupid enough to eat something fried in rancid seed oil at someones home. My nose clogging... (more)
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)
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)
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)
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)
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)
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)
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)
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)
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)
Yuck! I don't think so. There are better choices available.
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)
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)
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!
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?
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)