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Fat from pigs raised outdoors is one of the highest sources of vitamin D in any food. Easily render lard from pig fat by cutting it into small pieces and simmering slowly on the stove until the fat melts into a liquid. Strain (toss out leftover chunks or salt and fry up in a pan for a delicious snack) and keep in a glass jar in the fridge for months!
We use lard to fry veggies and meat, in pie crusts, cookies and tortillas, to pop popcorn – the possibilities are endless!
Leaf fat: Comes from around the kidneys and has little to no pork flavor. Best used in baking!
Back fat: Mild pork flavor, best used for frying.