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This Stuff Is Better Than Butter...No Really It Is!

Hi Everyone and Welcome!

I don't know about you, but whenever I see any food stored in a mason jar these days colour me impressed!

With food and health trends starting to revert to homesteading and ancestral ways I am going to add a traditional practice you MUST try. Today I am going to walk you through the how to (and why you should be) rendering lard.

And guess what, it can be stored in mason jars!!!

Benefits of Lard

I know I know, everyone has been taught to stay FAR FAR away from fats, but good fat has many health benefits and is essential for you to produce and process essential vitamins.

  • Lard has NO trans-fats, zero...zilch...nada
  • Lard is healthier than butter!!! - I said it, and I didn't make it up!! Lard has 60% mono-saturated fats vs 45% in butter. Again, I know I said fats and that is scary, but Monounsaturated fats decrease your risk of heart disease by lowering your LDLs, or bad cholesterol. 
  • High smoking point - The smoking point for lard is around 190 C/ 375 F making it ideal for frying at higher heat and decreasing the risk of carcinogenic burning
  • Odorless and tasteless - Can be used as a substitute for coconut oil, shortening, vegetable oil, and butter
  • High in Vitamin D and Omega 3 - 1 tbsp of lard = 1000 IU of Vit D!!!!!!
  • It can be stored anywhere under 100 F for at least 6 months
  • It is SO SO SO SO easy to make...seriously you literally just stir a spoon
  • Want that oh so flaky pie crust like grandma made...use lard
  • You will feel like Martha Stewart!!!

How To Do It

  1. I started with just over 2 lbs of Premium Berryman Brothers Leaf Lard
  2. Now cut the lard into small pieces, the smaller the better! Mores surface area decreases the cooking time. I aim for 1/4 inch size. I use leaf lard as this is the cleanest form of lard and can be used in baking pies and such as it is odorless and tasteless. Other forms of lard can be rendered but provide a piggy taste, still usable for frying, but not suitable for baking. 
  3. Put into a pot with about 1/2 C water (this will burn off quickly and prevent the lard from burning)
  4. Put over med-low heat without the lid for about 45 mins, this will get rid of the water. I tend to go for a lower heat than med, as you do not want any of the lard to brown. 
  5. Reduce heat to low and leave for 3-4 hours, stir occasionally. Just think LOW AND SLOW. You may see some bits float to the top and eventually sink down to the bottom, this is normal and we will get to the "bits" at the end.
  6. Let Cool and strain through mesh strainer or cheesecloth. I actually used the thinnest tea towel I had and have dedicated it as my lard cloth.
  7. You are going to be left with small bits. These bits are DELICIOUS!!! Return your bits to the pot and fry on med heat with a bit of salt. The bits, or crackling, can be used in place of bread crumbs in recipes, or my favorite...to top salads. 
  8. That's it! You did it! Sit back, relax and start casually boasting about all your lard rendering expertise! I yielded just over 1 lb of beautiful luscious snow white rendered lard from this batch. 

I've added a few links to recipes for you to try out your lard in. Let us know how it worked out too, we love hearing from you. Happy Rendering!!!

http://www.dailyrebecca.com/2014/11/old-fashioned-lard-pie-crust/

https://www.bonappetit.com/recipes/desserts/article/raisin-lard-cookies-groat

***Please note the quality of lard and the amount of Vit D is directly related to the quality of the animal it was attained from. Animals must have a non GMO diet and have access to sunlight....luckily Berryman Farms pigs do!!!


***Leaf lard is a special order product, so please order in advance


***Berryman Farms Leaf Lard is $3/lb

Comments(2)
Vikki January 23, 2019

This is such a awesome article, thank you for sharing. I think I have to try this in the near future.

Johanna Berryman January 23, 2019

Thank you so much Vikki! Please let us know how it turns out :)

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