Lard

Lard

Lard Questions

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by 787 · about 8 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 8 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 8 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 8 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)

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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)

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by 0 · about 8 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 8 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 8 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 2978 · about 8 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)

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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)

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by 432 · about 8 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 1310 · about 9 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 9 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 9 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 6107 · about 9 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)

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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)

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by 32518 · about 9 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 2379 · about 9 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)

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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)

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by 45 · about 9 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 9 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 9 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 9 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 10 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 10 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 10 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 268 · about 10 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)

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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!

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by 974 · about 10 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 304 · about 10 hours ago

I attempted to render lard this afternoon. It was taking longer than I expected, very little had melted. The cracklins had started to float so I figured another minute or two and they would sink and I could remove from heat. I go back and... (more)

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PortlandAllan 0 · February 06, 2011 at 12:40 AM

Sounds like you got it too hot. Try lowering the heat. Gas or electric range? The latter might be tougher to keep at a gentle enough heat. Also, watch the water vapor, or lack of. Once it stops steaming, I myself give it a few more minutes then... (more)

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