I asked the company from which I buy lard how they produce it, and here is what they wrote me:
First we get the fat from various cuts of meat, cook it, filter it and put it in a decantation vessel to remove any remaining meat. Then we raise the temperature from 90??C to 120??C to remove the water, filter it again, raise the temperature more 60??C to lower it in a thermal shock and pack it.
Is this as good as any lard can be? Thanks!
asked byKonrad_1 (35)
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on June 22, 2011
at 02:24 PM
That seems to be about as good as you get with lard, unless you can source lard from happy pigs. That would have a place in my kitchen, although the preponderance of omega-6 in pork makes me lean toward coconut oil or butter more often.
What's your source? If it's good, share!