Lard, what is it, how to store it and how to use it! Lard is rendered pig fat, its easy to make from quality pastured pig fat, cut into chunks and popped into a pot on very low heat. It takes a while to make but eventually the fat is separated from the solids and you end up with a heap of lard which you refrigerate in jars and pork crackle which you then fight for (well in our house anyway!). It wasnt many generations ago when lard was the fat of choice, even before butter. It is very stable, making it economically long lasting and useful in baking (its a favourite for making lovely flaky pastry), frying and is the original skin soother and moisturiser (along with tallow rendered from beef and lamb fat). I use it as a base for my own moisturiser and keep it in a sealed jar in the fridge, it seriously keeps for months if not years! It can be used to fry and also roasting, it has very little if any taste. It is one of the best sources of monounsaturated fats which have a whole host of health benefits. Its also really rich in other nutrients, particularly the fat soluble vitamins, deficiencies of which are implicated in ALL chronic and fatal health issues. It was always part of the drippings our parents got fed on Sundays! Lastly, lard is sustainable, economical and connects us with our food source! Bee from Merri Bee Organic Farms is my choice for porky goodness!
Posted on: Mon, 10 Nov 2014 03:21:01 +0000
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