Lard is the New Black

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So, all those vegetable oils we’ve been sold for the last 30 years are now out, and saturated fats — butter, lard and coconut oil, to name a few — are in.

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Chopping up 5 lbs of pastured leaf pork fat from a local farmers market

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into the slow cooker for a few hours on low

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to render into pork lard

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straining the rendered lard into jars

I’ve been reading and listening to the science from the experts and incorporating their wisdom into the nutritional side of healing from my autoimmune condition via the autoimmune protocol (AIP) of the paleo approach. I haven’t used corn, canola or vegetable oils for eight months.

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5 lbs of pork fat rendered into 2 1/2 qts of lard

When we cook with fat, we reach for lard, beef tallow or coconut oil. Olive oil and avocado oil are healthy but not always suggested for cooking. Read more on healthy fats here.

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3 thoughts on “Lard is the New Black

  1. Why leaf fat over back fat? Just thinking back fat is easier to cut into cubes, but probably not that big a deal. Have you ever seen caul fat at the farmers market? That is more of a charcuterie question than health.

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    • I didn’t know the answer to your back v leaf fat question until I reread the second link of my post. I had asked at a farmers market for fat for lard and they said leaf fat.

      No self-respecting French chef would ever be without lard. Leaf lard is obtained from the visceral fat deposit surrounding the kidney and loin, and is considered the highest grade of lard because it has little pork flavor. This is why it’s prized in baking, where it’s used to make flaky, moist pie crusts, croissants and other non-Paleo delights.

      Haven’t seen caul fat; of course, I haven’t asked either. What’s that? Thought of you yesterday–made pork belly at home for the first time. I remember my first experience with pork belly, I texted you a photo with a query about all the fat. Little did I know at the time…

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