Over the past 3 months I've been eating large amounts of pastured lard. I render it myself from leaf fat which I buy from my local farmers market for $2/lb. I'll mix the lard in with whatever meat I'm eating, which is usually beef.
I'm now thinking of eating beef fat (tallow, or rendered suet). For anyone who has had a decent amount of both fats- what do you stick with and why?
asked bytheodyssey (0)
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