I rendered my own lard from pork back fat yesterday, the cracklings were amazing, one of the best things I've ever eaten! Now i'm finding it hard to find back fat anywhere as the shop i bought it from ran out, all the butchers i've called... (more)
I made some rendered some pastured pig fat last night, like I have done multiple times before (225 degrees in the oven for several hours). After I poured it into a jar, then refrigerated it (it's been cooling for almost 24 hours) the bottom of... (more)
I have a cookie recipe that calls for lard as the fat. It's a shortbread-style cookie. I'm still fairly new at paleo, so my question my or may not have an obvious answer. Instead of going out and purchasing lard or rendering my own from pork... (more)
Lo and behold I come bearing actual help: http://www.cattletoday.com/forum/viewtopic.php?f=28&t=54446 http://cooking.stackexchange.com/questions/18975/rendered-pork-fat-vs-lard-vs-bacon-fat
I bought pastured lard, rendered it myself, and have been using it to cook with (more Vitamin D for this Northern Winter.) However, it has been leaving this greasy residue on my food, in a way that tallow, coconut oil or schmaltz (chicken fat)... (more)
Hi, Paleos. When I cook a pork chop, lamb's leg, or chicken etc, am I meant to eat the skin, the rind, the fatty bits? This is where I am getting mighty confused about Paleo and weight loss, good fat and bad fat. Thanks a bundle E (more)
As an example, let me compare lard to refined olive oil. Both have sufficiently high smoke points to make them seemingly suitable for frying. It seems most here (especially if the source is a pastured pig) seem to agree that frying in lard is... (more)
enter code hereI want to eat bacon, but it has a strong smell of pork that people in my house hates the smell of the bacon. There is a way to fry or cook the bacon without smoke (smell) at all?
Just got nice big tubs of lard & duck fat from a butcher. I know duck fat makes excellent roast potatoes, and thought I might also try making some sweet potato fries, but otherwise I'm a newbie when it comes to these fats. Also curious if... (more)
In other words which animal fat will give me the most bang for my buck? Might these animal fats have more vitamins than Grass-fed butter: hog lard, duck fat, buffalo lard, tallow, schmaltz? Is grass-fed butter really worth the price? Are... (more)
Pastured butter has some vitamin A and a little vitamin E. But you can get a lot more of both of those from other foods. It also contains K-2, which is hard to get from other foods. Pastured dairy is about the best source. It consists primarily of... (more)
I just shallow fried in some lard that I had used for deep-frying before. I noticed after eating that I got some symptoms like I usually only get when I'm stupid enough to eat something fried in rancid seed oil at someones home. My nose clogging... (more)
H-Mart in Catonsville is a good choice. They have all sorts of cuts of meat, seafood, and crazy produce. While not all organic or grass-fed, they've got good stuff cheap. I've also been pretty successful at most of the farmer's markets.
I used to only use oil but for the past few months I have been using a mixture of pork lard, olive oil, and urefined beeswax. Lol I know I might get this question and yes I do smell like lard, but I use it at night time or if I'm staying home. Do... (more)
Does anyone have a recipe for this? I saw it as part of a two day pig butchering course in NYC (http://rec.iceculinary.com/Courses/Detail/14229 ) and it sounds delicious! The only hint it gives is "whipped, seasoned pig fat.". A search online... (more)
Reach out to ICE or the chef, I see via the link that all the info is given so you can track them down easily. If they are like any of the chefs I know - the recipe, or something close, will be given to you. If you want to make at home, a great... (more)
Yesterday I bought a couple of pounds of pork fat from my local Whole Foods. I cut it up into little cubes and baked it in a casserole dish for an hour at 200 degrees (I wanted to keep the temperature low because I couldn't attend to it the first... (more)
Hi there, Since I eat quite a lot of lard I was a bit worried about it's high PUFA content of approx. 12%. But then I vaguely remembered an article which said that lard and human adipose tissue have a similar composition. After a little bit of... (more)
I would not conclude that the PUFA content of adipose tissue of a specific population means that dietary PUFA in the same composition is optimal. This diagram from Bill Lands' work (from a Stephan Guyenet blog post) shows that the amount of... (more)
Where is a good resource for buying lard or tallow online? I live in TX and oddly enough finding organic is difficult. I am also on a budget so any pointers there would really help too!
Simple question. I just found an old electric wok in the back of my cupboard but I don't wanna use peanut oil or any not any veggie oil if I can help it. I google lard and get confused. Same with tallow. What can I use?
What fat/oil you use really just depends on the temperature. In general, mostly polyunsaturated fats should not be used to cook with (they should be stored with as little heat/oxygen exposure as possible too), monounsaturated fats can be used for... (more)
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... (more)
hi, new to this and my first question :) i hear a lot of people saying that eating pork belly (with its fat) daily/regularly makes them feel "happy". i'm assuming it's the fatty acids in the pork belly eventually making its way to provide good... (more)
i bought some grass fed beef dripping here in the uk.. but can someone explain to me what is the difference between dripping and lard and tallow.. layman's terms please :D..
I've ditched all vegetable oils and fry with the bacon grease I gather when I panfry my bacon. However, since I don't eat bacon everday, I have a limited supply of this. Any lard or beef tallow that can be purchased readily from stores that... (more)
Do you have access to a good butcher? Tallow, lard etc are usually available there. Source a good one that practices sustainable farming (grass-fed, pastured), and get all your meat products there.
I've been cooking pieces of pastured pork fat in a slow cooker under low (though the temperature of the fat gets up to 260 degrees F) yielding wonderful, golden, crunchy cracklings and lard. These cracklings, I read, should be loaded with... (more)
I think all our meat is grass fed, but I was just wondering, as i cannot seem to buy lard here, and I thought I would try rendering my own fat in a crock pot, would one be best to use beef, pork or mutton fat for rendering. I have to source my... (more)
its not even close......Duck is ridculous. Duck confit is paleo orgasm.....dont believe me go to the nearest French restaurant and order it once.....and come tell me. CALL ME TOO.....I WANT SOME MORE!
I attempted to render lard this afternoon. It was taking longer than I expected, very little had melted. The cracklins had started to float so I figured another minute or two and they would sink and I could remove from heat. I go back and... (more)
Sounds like you got it too hot. Try lowering the heat. Gas or electric range? The latter might be tougher to keep at a gentle enough heat. Also, watch the water vapor, or lack of. Once it stops steaming, I myself give it a few more minutes then... (more)