Lard

Lard

Lard Questions

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by 0 · about 7 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 7 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 7 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 7 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 7 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 7 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 7 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 7 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 7 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 7 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 7 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 45 · about 8 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 8 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 8 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 8 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 1310 · about 8 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.

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

Where are the posts like this for Boston?!

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by 497 · about 8 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 1310 · about 8 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)

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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.

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by 974 · about 8 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 641 · about 8 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 8 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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by 800 · about 8 hours ago

In the midst of researching phytosterol contents of various oils and nuts I came across this article: http://www.ncbi.nlm.nih.gov/pubmed/21072805 "The isotopic values for these oils, with one exception, formed a tight cluster between ruminant... (more)

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Bread_Eating_Beelzebub 0 · November 28, 2010 at 1:57 AM

Olive oil is probably one of the oldest vegetable oils. According to wikipedia: . The earliest surviving olive oil amphorae date to 3500 BC (Early Minoan times), though the production of olive is assumed to have started before 4000 BC. An... (more)

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by 3690 · about 8 hours ago

Since everybody seem to be dry-rendering their animal fat, this is also the way I've been doing it until now. I usually do it in the slow-cooker at low temperature. Today, I've picked-up an order for some pre-rendered lard from my butcher and I... (more)

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ben61820 0 · August 07, 2010 at 2:04 PM

Ive done both wet and dry methods. Mostly i stick with wet nowadays because i am usually rendering a larger amount. When you have a pound or more of fat to render i find that the dry heat is not going to penetrate as evenly speedwise, and you may... (more)

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by 2269 · about 8 hours ago

Nobody around here sells lard, clean or factory. I've searched around but seem to be coming up lardless online. Looking for lard from pastured piggies. In terms of O3/O6 ratios, is there much difference between lard and tallow? I can order... (more)

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KetoWarrior 0 · July 14, 2010 at 6:04 AM

First, check out Lard Lovers online. Prarie Pride Farm sells ready-to-use Open Kettle Leaf Lard through the LocalHarvest website. Slankers sells pork fat but appears to be out of it at the moment. "Thundering Hooves" also sells pastured pork... (more)

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by 787 · October 23, 2014 at 4:21 AM

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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