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) has not. It tends to coat the food, rather than sinking in or enhancing it like other fats.
Anyone have any ideas?
asked byAmandaLP (3043)
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