What Is Lard?
I want to start a new trend!
I want to revive LARD again.
It's hardly calling it a new trend when that's what EVERYONE used to cook with, but it's been such a long time since most people have cooked with lard; most people born after 1970 don't even know what it is or how to use it.
What a shame.
The history is that lard and butter were framed for causing heart disease, which has proven not genuine.
Despite how we feel about the lie, it caused a significant shift away from people eating nutrient-dense fats, and now it's time to bring it back!
Here's a great list of reasons why lard is AMAZING from Empowered sustenance blog post: 10 reasons to bring lard back
- Lard is heat stable
- Lard is heart-healthy
- Lard is neutral flavored
- Lard is economical
- Lard is high in vitamin D - 500 IU per teaspoon
- Lard is sustainable
- Lard is local
- Lard is great for baking
- Lard is a healthy source of cholesterol
- Lard is traditional
Here's how we use lard every day
- Frying Eggs or frying anything. Pan-fried eggs in lard are out of this world delicious. Nothing compares.
- Use it in baking. Leaf lard is best for baking, but regular lard works as well
Join the new trend. Eating healthy, sustainable, locally raised fats is good for you.
You can purchase all your lard and lard making needs:
Pasture-Raised Lard (Best for frying/cooking with)
Pasture-Raised Leaf Lard (Best for Baking)
Pasture-Raised Pork Back Fat (Used for rendering into lard)
We have GREAT prices on our pork back fat!