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by 777 · March 24, 2014 at 12:27 PM

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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andrew 0 · March 24, 2014 at 12:27 PM

My local organic pork butcher keeps fat for me - just ask in advance. I use any and all pork fat to make lard. Back fat is certainly my favourite when I am making Pate.

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by 0 · March 16, 2014 at 06:08 PM

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 05:08 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 · January 25, 2014 at 05:35 PM

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 · November 27, 2013 at 08:55 PM

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 05:36 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 · October 15, 2013 at 01:56 PM

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 01:56 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 77322 · April 30, 2011 at 07:23 PM

Hi all. I am wondering if the ~10% PUFA content of Lard/Pork fat is really a concern inflammation-wise? Assume the beast was raised in the most wretched conditions and that it was stuffed with grain and soy...does it amount to a dietary concern if... (more)

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mari 0 · April 30, 2011 at 07:23 PM

It depends on how much of it you're going to eat. I would suggest plugging it into a food tracker and seeing how much n-6 it totals along with the rest of your food. It would probably be good to keep it under 10 grams, and lower if possible. If... (more)

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by 0 · May 02, 2013 at 08:11 PM

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 880 · April 18, 2013 at 01:47 AM

Alright, I've got a bit of an odd one. I rendered down some leaf lard for the first time a week or so ago and it came out great (opaque white with cracklins on the bottom). I've loved cooking with it (keeps my cast iron pan well oiled) but I was... (more)

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greymouser 0 · April 16, 2013 at 05:33 PM

Add a drop of liquid smoke. Repeat until happy. Most people find it easier to reserve their bacon grease - you should be happy to have the good stuff! :-)

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by 3033 · March 19, 2013 at 10:19 PM

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)

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by 233 · March 19, 2013 at 09:34 PM

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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John_15 0 · March 12, 2013 at 03:09 PM

We sell tallow at Home Grown Cow: http://www.homegrowncow.com/farms/range-west-beef as well as hundreds of other cuts and bulk grass-fed beef items.

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by 20 · January 17, 2013 at 09:15 PM

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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Erika_2 0 · January 17, 2013 at 09:15 PM

Here is where your life just got easier: Eat to your heart's content when it comes to animal fat! (Local & mostly/all grass-fed). Speaking of hearts, I just learned from buying a beef heart recently, and un-rendered tallow, that you need to... (more)

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by 9387 · January 22, 2013 at 01:24 AM

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)

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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)

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by 84 · January 06, 2013 at 08:09 PM

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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Richard_10 0 · January 06, 2013 at 04:39 PM

Nuwave what I use...cooked in 10 mins or a convection table top oven will do the same

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by 2970 · December 31, 2012 at 01:26 PM

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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Lesley_1 0 · December 30, 2012 at 09:45 PM

I made scrambled eggs with rendered duck fat a while back and they were luscious. Try either of the fats with roasted or sauteed veggies or meats. I've never ordered either of those from Wellness. I just use up the small amounts of fat I... (more)

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by 60 · December 17, 2012 at 11:51 PM

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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mundana 0 · December 17, 2012 at 11:33 PM

I live in spain. The lard that you can buy here is similar to yours, but from "iberic" pigs (a breed of pigs raised for making the best proscciutto that have more fat than normal pigs). It seems too white for me, but in the ingredients list only... (more)

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by 394 · March 07, 2013 at 12:18 PM

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 667 · August 28, 2012 at 06:32 PM

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 07:42 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 1602 · August 06, 2012 at 02:46 PM

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)

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by 2368 · July 18, 2012 at 10:05 AM

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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mindmt 0 · July 18, 2012 at 09:13 AM

Better write a thesis on MUFA being the optimal fat for thermogenesis?... and looks like Sat fat inhibits, maybe. Nevertheless, I'm not inclined to binge on olive oil (or lard) due to the significant PUFA payload. Have you scientifically... (more)

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by 476 · May 19, 2012 at 02:37 AM

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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D_K_ 0 · May 17, 2012 at 06:01 PM

I eat a high fat diet but it's VERY specific and controlled. I eat tons of macadamia nuts (for healthy monounsaturated fats) and tons of salmon and sardines (from BPA free cans of course) for my Omega 3s. That's it! All my meats are lean and I... (more)

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by 1212 · May 22, 2012 at 08:22 AM

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 08:08 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 30 · December 29, 2012 at 03:14 AM

Just curious if anyone has found good sources in the Northern, MD area.

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Mike_10 0 · December 29, 2012 at 03:14 AM

H-Mart in Catonsville is a good choice. They have all sorts of cuts of meat, seafood, and crazy produce. While not all organic or grass-fed, they've got good stuff cheap. I've also been pretty successful at most of the farmer's markets.

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by 1401 · July 21, 2013 at 11:28 AM

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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KingB 0 · July 21, 2013 at 11:28 AM

I use a homemade mixture of Tallow & Olive oil. No one told me how much it stinks but I can get past it if it's goal is to clear my skin, I also gave a batch for a lady's infant grandson at my grandmas job who has eczema all over his face. I'm... (more)

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by 3033 · April 21, 2012 at 11:43 PM

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 1401 · April 21, 2012 at 02:22 AM

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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DanielleO812 0 · April 21, 2012 at 02:22 AM

What would one do with the fat trimmings once received?