Lard is a strangely beneficial fat
Lard is Beautiful!
Seven pounds of it to be exact. Lard gets a truly unfair rap, so I thought it may be time for a lard lesson.
April 25 2023
Lard is a strangely beneficial fat.
Lard is a strangely beneficial fat. It has half the saturated fat (Yes, that’s the one that clogs your arteries..) as butter and the same high monounsaturated fats as olive oil. Those are the ones that are heart healthy and actually lower your LDL while leaving your HDL alone. You can fry it at high temperatures safely. Unlike other fats, it doesn’t smoke and doesn’t break down at high temperatures into free radicals that attack your cells and can cause cellular damage.
Also, like olive oil, it is rich in oleic acid. That is what gives olive oil it’s health benefits. In contrast to commercial shortening, it contains ZERO trans fats!!!
In addition, one tablespoon contains around 1000 IU of vitamin D.
As a fat, it is hard to beat!
Rendering lard at home is a bit of a process, but commercially rendered ones can be undesirable. They often add bleach, deodorizers, and even trans fats to make it last longer. Kind of defeats the purpose. Below, please find the instructions for rendering your own lard. I encourage you to try it. Once a year is usually enough to last until the next year rolls around. If you bake a lot of pastry though, you may need to do about 20-30 pounds.
Rendering Lard…
This will cost you around $15.00 for about seven pounds.
Firstly, order Leaf Lard. Most people are familiar with back fat, but it can taste more porky once rendered. Leaf lard is the fatty deposits from around the pig kidneys. It has very little meat attached and is nearly flavorless.
Seven pounds will fill a standard crockpot. Be prepared to be home for the day. It is a complex fat that doesn’t break down quickly. That’s why it’s good for you, but it also means you’re in it for the long haul.
Cut the lard into one inch chunks in order to move things along. Add about half a cup of water to the bottom of your crockpot. This prevents burning and will cook off. Add your lard. Turn the pot up to high for at least the first 40 mins, then down to low for the duration. Stir every thirty minutes or so to prevent burning and evenly melt the lard.
Once you can see the liquid and it has gone down in the pot about a little over a third, ladle off the liquid into a warm jar. I put a fine mesh strainer over the jar before I pour it in. This prevent larger chucks or brown flakes from getting into my final product. This initial jar will be the whitest and the best to use for pie crusts, etc. It makes incredibly flaky crust, but adding a little butter makes it easier to handle when rolling out your dough.
As the pot gets down another third, remove the liquid again. This one may have a hint of flavor and is great to use in bread, biscuits, and crackers.
The last third is for cooking, and will give you a delicious crust on fried vegetables. Any more that you can can render works great for home made soaps. Your lard will keep one to two years in the fridge, but I recommend the freezer if it will be awhile until you get to some of the jars.
Give it a go! It is one of the least expensive, healthiest fat options available. ????
Add comment