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 grass-farmed tallow online but in my experiences with fatty grass-farmed meats the fat tends to have a gamy flavor that I'd imagine would be intensified in tallow/suet.
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 fat (see bottom of linked page) as either leaf lard or fatback.
To find more, try looking through the Eat Wild website.
If you want to know more about the specific fatty acids of lard read this blog post by Mary Dan Eades, MD.
You can use the directions below to render lard from leaf lard or fatback. (Source) This is apparently not the only method you can use. I've read references to methods that use an oven or crock pot but haven't found the actual directions. If someone else knows these other methods, it would be great to have them added here.
How to Render Lard
What you need:
What to do:
Open your kitchen window.
After buying your fat, preferably from a farmer or butcher that treats its hogs humanely, chop it up into little pieces.
In a Dutch oven or heavy, large pot, add about a half of a cup of water to the pot, and then add the cubed fat.
On the stove, heat the pot on medium low, stirring occasionally (every 10 minutes).
After the fat starts melting (about an hour), you’ll hear some very loud pops. Do not be alarmed—that is just the last gasp of air and moisture leaving what will soon become cracklings (little fried pieces of pork). Now is the time to start stirring more often.
Soon after, the cracklings will start floating on the surface. Keep stirring frequently, but be careful—you don’t want the fat popping out of the pot and burning you.
When the cracklings sink to the bottom, the lard has been rendered.
Let it cool, and then pour it into containers through a colander or strainer lined with cheesecloth. The cracklings will be left behind in the cheesecloth and these make for a fine, fine snack, especially sprinkled over salad if that’s not too perverse for you.
The lard will be a yellowish liquid. This is what it’s supposed to look like.
Refrigerate it overnight and when it solidifies it will turn white. It will keep in the refrigerator for about three months, and the freezer for up to a year.
The tallow I render from local grass-finished suet smells a little funky, but when used it tastes faintly of butter more than anything else. I wouldn't describe it as "gamy" or unpleasant. (I would describe french fries cooked in it as "mind-blowingly delicious", but since potatoes Aren't Paleo I'd best not go there.)
Found some at Stater Bros grocery. They just started carrying it in the last few months. It is in the refrigerated meat section in big irregular chunks sold by weight (very cheap). The butchers did not seem to have any info on it, but looks like it is probably not processed much if at all. -Eva
I make mine from fat purchased from a local processor who processes beef/pork/wild game for individuals. cut cold fat into very small pieces, and place in a crock pot and set on high for several hours, stirring often once it starts to render. very little smell from this method.
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