from pastured pork
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Since it’s replacement by trans-fats (“Crisco”) decades ago, lard is making a comeback in today’s kitchen. In addition to making a legendary pie crust, it’s great for roasting, frying and other baking.
No ‘porky’ flavor here: Pork lard is made by rendering (i.e. cooking) on low heat and has a mild, almost nutty flavor.
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Why are eaters and food lovers now buying pure pork lard?
Read excepts from “The Nourished Kitchen” below:
- 40-45% of the fat content is monounsaturated fat, the same fat that makes olive oil and avocados so healthy. (The remaining 55-60% is a combination of saturated fat and polyunsaturated fat.)
- Pastured hogs manufacture vitamin D in their skin, which makes their fat extraordinarily rich in this fat-soluble vitamin. Lard from animals raised in the sunshine is also a potently rich source of vitamin D, second only to cod liver oil; that is, if it has been rendered from the fat of pasture-raised hogs…
- Pork lard has a relatively high smoke point of about 370 degrees Fahrenheit, making it excellent for baking, braising and light sautéing.
Meat from pasture-raised animals has been shown to be higher in vitamin E and beta-carotene.
For sale via online order, or visit the farmer’s market!
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