Lard?

[MamaLea]

Not real clear here on what that is. I know shortening is partially hydrogenated veg oils and like poison. But I remember my mom always cookig with it because she said lard tasted bad, shortening has no taste I guess. Right now i am using neither and avoiding things like biscuits or deep frying. I'd like to figure it out though.

So what is lard exactly and how do you get a good one? I am assuming it isn't sold at walmart. And what do you use for fats where shortening or a frying oil is what most people use?

[mbravebird]

I get "leaf lard" from a local farmer who raises pastured pigs. It comes unrendered, so I render it (cut it up and cook it long and low and slow in the oven until the cracklings are separated from the liquid fat). Once rendered, I use it to saute, mostly, although it makes a really, really, really, really good pie crust (I like to mix it with butter when making a pie crust).

Lard has a great fat profile -- a good mix of all the fats, with enough saturated fat to make it safe for high-heat stuff. It also is one of the few food sources of vitamin D, as long as it comes from pastured pigs (or any pig that has lots of exposure to the sun).

It tastes stronger if you let the cracklings get brown when you render it. I usually do an initial render, drain off the fat while the cracklings are still whitish looking, and use that fat for pastries and things I want a mild taste. I then return the cracklings to the pot and render them further, until the cracklings are brown. The resulting liquid is more brown and strong-tasting, too -- you can use that for more savory dishes that would benefit from the flavor.

[CherryBomb]

Lard is rendered pork fat. You don't want the stuff sold at WalMart and the like; it's industrial and contains partially hydrogenated lard. You want a good locally made lard. If none of the pig farmers around you sell it, they'll usually have pork fat that you can buy so you can render your own. It might have a bit of a smell but I think it's a pretty neutral taste. It's great for frying and pastries.

I have a friend that renders tallow (beef fat) from local grassfed cows, that's what I usually use. I think it's got more of a taste than lard so I use it for savory stuff only.

[JaneS]

I love lard for pie crusts. Not that I make them anymore, but I did a couple years ago from lard I got from our Amish farmer, and the smell and taste brought me right back to my grandmother's kitchen where she made at least pie a week from lard.

Beef Tallow makes fabulous oven baked french fries and sauteed potatoes!

We also like to use ghee (clarified butter) because it is so stable and good tasting. Makes great popcorn.

Palm oil shortening (Spectrum or 365 brand) is great for pastries or frying that has a neutral taste, like Crisco but healthy.