For some time, we have been lead to believe that cooking with lard is bad for us and unhealthy. While this might be true about the processed, commercial lard found in today's supermarkets, the fact that homemade rendered lard prepared from natural, pastured pork is a healthy fat and excellent for many baking, frying, and other cooking purposes. Indeed, pastured pork produces lard that has many of the same health benefits as olive oil - and is unsurpassed in certain recipes for producing light, flaky pastries and tasty, non-greasy fried foods.
If you have a source for high-quality pork fat from well-raised, pastured pigs, then you should learn how simple it is to start making lard and begin using it in your home-cooking and recipes. On this page I will show you step-by-step how to easily prepare lard at home, talk in more detail about why lard is in fact good for you and your food, and also about how to find the right sources for lard near you if you are not currently raising your own pigs - and truthfully, how many of you are? Probably not many, but I'll bet you can find a source near you.
I agree with you about nose to tail cooking, for wasting any part of the animal is not right; and what you say about pastured pork makes sense.
The danger is in the dose. If we eat too much of anything, including lard, it will harm us, but as long as you are sensible and eat the right portions of various materials we will gain much benefit.
Lard. I always have lard in the fridge. Here in the North of England independent butchers often sell it in their shops and I had wondered why it is so superior to the grocery store stuff.
I think the secret is to use it in moderation. For dishes such as proper Yorkshire Pudding ( Oh my word , my favourite ! ) or English fish and chips, lard is the only thing I will use. I also use it in pastry using my mum's method.
Lard does make food taste better but as my butcher provides it I buy it from him.
A very good article Sockii and well disussed. TY.
It's definitely worth making your own if you have a source for good quality pork fat.
I've been using lard for years but I never made it myself. After reading your article I might try!