Lard appears to be coming back into favor on the culinary scene after a period of exile, but its utility obviously extends beyond haute cuisine. Close menu.
Nice article. Leave a comment Name Email. Accepts Major Credit Cards. American Owned. Guess where canola oil comes from? Another non-food crop. When the war ended, there was so much farmland in Canada already dedicated to growing rapeseed that they wanted to find other uses for it so they could continue pulling a profit. Medical literature is finally starting to reflect this as are many health professionals in their medical advice.
My philosophy and approach to diet is a simple one and echoes centuries of wisdom: 1 Eat real, whole foods as close to their natural state as possible and 2 eat things in moderation.
So that brings us back to lard. Strain it. Use it. So lard is ideal for high heat cooking i. Lastly, it tastes awesome! Get ready to make the best fried chicken, crispy hash browns and just about anything you want to taste just that much better.
Finally, it has health benefits. To read about its health benefits along with several other reasons to use lard, check out this article: Top 10 Reasons To Bring Lard Back. As its name suggests, it comes from the belly of the pig and has layers of fat and meat.
Pork belly has become popular in recent years in a variety of cuisine. Fatback: This comes from the back of the pig, includes the shoulder and rump areas, and is the thick layer of fat directly underneath the skin. Fat is where a lot of the bad stuff is stored and concentrated ie, chemicals, additives, by-products of junk ingredients, etc and for that reason we strongly recommend only using fat from pasture-raised pigs.
Avoid fat from commercially raised pigs. Lard was used and stored for centuries before refrigeration was invented.
It will keep at room temperature for a long time traditionally many kept it for up to a year. Nevertheless, today most recommend storing it in the fridge. For longer storage lard can also be frozen.
Freeze it in bars, in cubes, in tablespoon amounts, in tubs slicing off what you need, no need to thaw , whatever you prefer. Lard can also be frozen in glass jars once the fat has solidified at room temperature. Homemade rendered lard is very shelf stable.
The process of rendering it removes excess water and other impurities, thus preserving the fat and keeping it from spoiling. Because lard is a pure fat and does not contain enough water to support bacterial growth i. If you choose to buy lard rather than render it yourself, be very careful about the lard you find in stores. Many of them are hydrogenated and many also contain large amounts of highly toxic benzene derivatives known as BHA and BHT.
Avoid these. Plus, making it yourself is MUCH cheaper than buying it. If you have a local butcher you trust that makes lard from pasture-raised pigs, perfect. Otherwise I strongly recommend making it yourself, choosing fat pastured pigs that were raised responsibly. Related Post: Making Homemade Soap. Survivalists and historians already know that lard is a potential fuel source and was once regularly used to power lights like lanterns. I hate this question because I think the healthfulness of foods is so complicated.
I avoid assigning monikers like healthy or unhealthy to foods. It encourages viewing foods within a moral lens which I believe, promotes disordered eating and an unhealthy relationship with food. Is it really something you should avoid eating?
If you have a particular dietary lifestyle or have religious food restrictions, feel free to avoid lard in your diet. First, I believe everything should be consumed in moderation. The same goes for any foodstuff, lard included. Research findings on the healthiness of foods are always flip-flopping. Companies, too, have an influence on the popularity of certain foods and ingredients. Eat it intentionally and not willy nilly.
It does have a few nutritional advantages over other fats e. Note that the nutritional content of lard differs depending on the source. Pasture-raised pigs produce lard that is richer in micronutrients and fat-soluble vitamins than those that are factory farmed and fed a diet devoid of nutrition.
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