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 forms film in my mouth and on my dishes as soon as the fat runs a little cool (52% sat. fat). i don't remember tallow (50% sat. fat) having that problem even though hard as rock in room temp just like sheep fat. lard i like the best (44% sat. fat)! smells awesome! and i use so much i always end up each meal with meat in a lard broth more than anything lol and i of course drink it :)) (with turmeric and coconut oil and salt)
p.s. duck fat is not bad but could only find the rendered stuff to buy and so expensive
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 is a great source of Vitamin D, though. Pastured tallow has some k2. Both are good, depends on your preference.
Lard is sometimes criticized for being high in omega 6 but that will depend on how it's been fed...grains would be the culprit. Pastured hogs are better. Lard from pigs that are outdoors will offer vitamin D and I've never read that tallow does. I render both and have a taste preference for the tallow and I also like its higher saturated fat content.
For flavor alone, I like lard...but for the best fatty acid profile, I choose tallow....even though you didn't name it, bacon fat is my all time favorite cooking fat. Oh, and I bought a little duck fat recently to try it out, and it tasted a heck of a lot like chicken fat...would be yummy for some almond flour matzoh balls...