Pastured pork lard is a delicious, sustainable, and healthy fat for cooking and baking. We eat it everyday. It is our go-to fat for cooking almost anything, from vegetables, to biscuits. It’s extraordinarily versatile; you can substitute lard anywhere you use coconut, olive oil and butter. Plus, it’s a high-quality fat grown locally. We find that the best and most nourishing foods are those grown by ourselves or other farmers we know.
Fat is where the flavor is. Our pigs are rotated through diverse pastures, and so their fat contains abundant Omega-3’s, vitamins and minerals. Since they are raised outside, they synthesize Vitamin D through their skin which gets stored in their fat, making lard from pastured pigs a good source of Vitamin D and other fat soluble nutrients – especially important in the winter! Lard is also around 50% monousaturated fat – the same fat found in olive oil.
Cast Iron was made for lard. It’s a charm to scramble eggs or fry potatoes in cast iron without the sticky mess olive oil leaves on your pan. Lard has a higher smoke point, so it’s safer to use for high heat cooking than olive oil, which turns rancid at high heat. It is beautiful for stir frying veggies and greens, or deep frying anything from tortillas to chicken. It even makes awesome popcorn. As an added bonus, lard makes light and delicious baked goods like biscuits, and pie dough. Don’t be afraid of a porky flavor: once rendered, lard is pure white and very subtly flavored. We made a pie crust for Thanksgiving that was rich and heavenly with a combination of butter and lard. You can substitute lard for butter, coconut oil and vegetable oil in your cooking and baking recipes for flaky crusts and light textures. We even put it in soap, lotion and lip balm!
Some of our favorite recipes with lard: