Friday, October 2, 2009

Making Lard

Pork, lamb or beef fat (lard) from an animal that is pasture fed is a great source of fat for cooking. I purchased our pork fat from Greenwood Farms at the Tower Grove Farmers Market. Here are some of the benefits of using saturated fats like lard/tallow:
  • Enhance the immune system
  • Build and strengthen bones and teeth (preventing cavities and osteoporosis)
  • Provide energy and structural integrity to the cells
  • Protect the liver
  • Enhance the body’s use of essential fatty acids
  • Do not become rancid easily
  • Do not call upon the body’s reserves of antioxidants
  • Do not initiate cancer
  • Do not irritate the artery walls

Source: The Oiling of America

How to make it
  • Cut the fat into small-medium sized chunks or put through meat grinder
  • Put in crock-pot on low
  • cook for several hours (depending on size of chunks) until mostly melted
  • pour through cheese-sloth or fine metal sieve.
  • store in glass jars and refridgerate
Find pictures and more details at Kelly The Kitchen Kop
Even more details at Cheeseslave

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