I'm trying to make a concerted effort to reduce my consumption of omega 6, even from animal sources.
I bought some lard which has a PUFA content of 11% and the majority of that is bound to be omega 6 given the amount of grains in standard pig feed.
Is there anyway of refining the lard at home to reduce the PUFA content?
You have to remember that the 11% number is an average and yours might be more or less. I get my lard from a farmer who feeds minimal grains, so it is probably less.
I wish I could reduce the PUFA content, but unfortunately I lack a food processing lab in my kitchen.
There are many different kinds of lard, and processes for rendering. Be careful that if the lard is shelf-stable it has been hydrogenated and contains trans fats.
As to fractional crystallization, if you have to ask... :-) here's a few melting points of some common fats
To render lard:
Cut the grass-fed fat into small cubes. Put in shallow pan with a small amount of water to prevent burning until the fat starts to melt. I start my oven at 325 until there is a good amount of melted fat to cover the bottom of the pan, then turn it down to 300. Check every 30-60 minutes, stir. After an hour or so the water will have cooked out and you can start to pour off the lard as needed. I strain it through a metal strainer into glass jars and refrigerate.
As you near the end of the rendering, you get cracklins. I usually turn the oven down to 275 and let them crisp for a few more hours, stir as needed. You can make them as crunchy as you like. Add lots of salt or other seasonings. I keep mine in the freezer and reheat as needed.
The lard will be yellow until it cools down and solidifies. Keeps for months in the fridge. It is delicious.
Adipose tissue PUFA content 3 Answers
Linoleic Acid from duck fat, lard, etc? 3 Answers
What's your stance on Avocado? 5 Answers