Praise the Lard— How To Use Pasture-Raised Lard

Praise the Lard— How To Use Pasture-Raised Lard

Lard is prepared from pure pastured pork fat that has been removed from the meat. The majority of lard is produced through a process known as rendering, in which the fatty parts, such as the belly, of the pig, are slowly cooked until the fat is melted. When chilled, lard solidifies into a smooth, iridescent substance that may or may not have a persisting pork flavor, depending on how it's processed.

Lard is rich in monosaturated fat and vitamin D. This forgotten staple requires little effort and is a versatile fat, but it's critical to get your pork fat from real pasture-raised pigs.

How to Use Pasture-Raised Lard:

Lard is a robust fat that works well in everyday cooking. Lard is a versatile cooking fat used for grilling, roasting, sautéing, baking, and frying. It can be used in baking recipes just like butter or shortening in its solid form. To grease a pan, use a small amount, or add it by the cupful to your cast-iron pan for deep frying.

To make flaky pie crusts and biscuits, use it in place of butter or go half-and-half. It's even a good spread on toast. Towards the end of cooking, you may slather it on your chicken to give it crispy, delectable skin.

The Top Reasons Why You Should Use Pasture-Raised Lard In Your Cooking

• Choline is found in lard:

Choline is an important nutrient not found in large amounts in many other foods. Only a small percentage of the population consumes enough choline. Low levels have been linked to an increased risk of Alzheimer's and heart disease to liver problems.

Lard is an excellent source of choline, based on how the pig was raised. Organic, pasture-raised pig lard will certainly contain significantly more choline than conventionally grown pig lard.

• It Contains A Lot Of Vitamin D:

Lard is rich in vitamin D, which many people lack today. While not all lard contains the same amount of vitamin D – factors such as the pig's diet and how it is raised will influence nutrient density – pork lard is one of the greatest sources of vitamin D.

• The Smoke Point Of Pork Fat Is Very High:

Lard does not oxidize when heated to high temperatures, unlike most vegetable oils. This means you can use it safely for frying and baking without fear of eating burnt or oxidized food.

• Lard Is A Great Source Of Fats That Promote Heart Health:

Heart health is another convincing reason to use pork lard. Lard has the highest monounsaturated fats (48%) after olive oil. These fats aid in reducing blood cholesterol levels and the maintenance of healthy cells.

• It Tastes Fantastic:

Pork lard is unquestionably one of the healthiest cooking fats available. But there's even better news: lard is delicious! Everything you cook with lard will not taste like pork because it has a subtle aroma and flavor. It enhances the flavor of grilled meats, baked goods, and even roasted vegetables.

When choosing a cooking fat, don't rule out lard. Unlike vegetable shortening, it contains zero trans fats and has less saturated fat than butter. Lard creates flaky, crumbly pie crusts and soft, moist baked goods. Not just that, but it's cost-effective and can be made in your kitchen.

Hopefully this post has encouraged you to grab some lard and get creative!!