Make way for more pork!
Rendered Lard in Storage Jars
My mom just had another one of her pigs sent off to the butcher this weekend – a 400pounder, which means pretty soon I’m going to have a freezer full of a LOT of wonderful pastured pork meat. I’ll also likely have quite a lot of pork fat to deal with, but that’s okay – I’ll start making lard
. I learned how to render lard last Autumn when we had our first pig butchered and since then I’ve fallen in love with using lard in all different kinds of cooking. When the fat comes from a healthy, naturally raised pastured pig, lard is actually quite good for you, similar in nutritional benefits to olive oil! Which makes it all the more of a shame that lard has developed such a bad reputation in today’s “health nut” world.
If you want to learn more about rendering lard – and why you should – please check out my full-length article Making Lard and Cooking with Lard. You’ll see my step-by-step photos of the preparation process and find out more about why cooking with lard is so wonderful.
- The divine glory that is pork belly. Yes, so. I know pork belly has been one of the "it" foods for a while in foodie circles. I've had it in a restaurant or two. I've liked it. I liked it enough that when we had our first pig […]
- Have pig, will eat. So it's been a while since I updated - such has been summer in South Jersey. I still have Italy food notes to complete and some recipes from my summer garden bounty of tomatoes, bok choy, […]
- Pork-a-Palooza II: The Return of the Pig With springtime, so it has also come time to have another pig butchered from the farm. What you see here is the end result of one 400+ pound porker - not showing the bags of wonderful […]
- Winter White Pork Chili
A Soothing and Delicious Chili Recipe
Chili is one of my favorite meals to prepare in the winter months. There's just something comforting and satisfying about a nice, hot bowl of […]
This entry was posted in Cooking
and tagged cooking
. Bookmark the permalink