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 chili on a cold and snowy day, and having the aroma of spices and simmering vegetables and meat filling the house. It’s also a great way to make use of inexpensive meat, beans and other items from your freezer and pantry while still enjoying something delicious and healthy.
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.