Good lard?

[7thDaughter]

I'm looking into lard for baking. Local stores only carry white lard (manteca) that is hydrogenated and has BHT & BHA.

I'd really rather not get into rendering. If I can't find good lard, what do I use for traditional pie crust? Is it OK to use the hydrogenated manteca? Should I use butter? Thx for any suggestions.

Wikipedia tells me: To improve stability at room temperature, lard is often "hydrogenated" a process that should not be confused with "partial hydrogenation" of vegetable oils which creates unhealthy trans-fats.[9] Hydrogenated lard sold to consumers typically contains fewer than 0.5g of transfats per 13g serving.[10] Lard is also often treated with bleaching and deodorizing agents, emulsifiers, and antioxidants, such as BHT.[4][11] These treatments make lard more consistent and prevent spoilage. (Untreated lard must be refrigerated or frozen to prevent rancidity.)[12][13]

[Adasmommy]

I just happened to be reading Real Food right after I saw your post and she said to ask a farmer or butcher for lard. I haven't used lard. I use butter for pie crusts. I've only got my traditional foods feet wet so far.

[cristeen]

If you cant find it rendered and dont want to render it yoyrself (its really easy), then id stick to using butter. Supermarket lard is nasty stuff.

[dogmom327]

I agree with Cristeen. Rendering is easy and really about the only way you're going to get decent lard unless you happen to live near a farm where a farmer is doing the rendering.

[akmeg]

Can I just ask where most of you get your lard for rendering?
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[PeggyinNC]

We get ours at farmers' market...they have it in quart size plastic containers, which freeze well. It is already rendered. If I couldn't get it, I would use spectrum palm shortening, or just butter.

[Arduinna]

Originally Posted by 7thDaughter

I'm looking into lard for baking. Local stores only carry white lard (manteca) that is hydrogenated and has BHT & BHA.

I'd really rather not get into rendering. If I can't find good lard, what do I use for traditional pie crust? Is it OK to use the hydrogenated manteca? Should I use butter? Thx for any suggestions.

Wikipedia tells me: To improve stability at room temperature, lard is often "hydrogenated" a process that should not be confused with "partial hydrogenation" of vegetable oils which creates unhealthy trans-fats.[9] Hydrogenated lard sold to consumers typically contains fewer than 0.5g of transfats per 13g serving.[10] Lard is also often treated with bleaching and deodorizing agents, emulsifiers, and antioxidants, such as BHT.[4][11] These treatments make lard more consistent and prevent spoilage. (Untreated lard must be refrigerated or frozen to prevent rancidity.)[12][13]

Yes, there is a difference between partially and fully hydrogenated. Partially hydrogenated contains trans fats, fully hydrogenated doesn't. I did a bunch of research on this awhile back, but didn't save my links. Apparently some companies are now mixing non hydrogenated lard with fully hydrogenated lard instead of using partially hydrogenated due to the trans fat issue. Fully hydrogenated fats do not contain trans fats. This is the same process currently used for making oils solid also.

[greenmulberry]

I saw "leaf lard" at my local health food store, is that the find I want?

[Hedgehog Mtn]

Try anyone you know who raises pigs or a local butcher. We pasture raise our pigs and I just throw the fat into a stockpot while we are butchering and strain it into mason jars the next morning.

I know my butcher (the one I use when we sell as we do our family's ourself) would give us whatever he had rather than toss it but I don't take it because other people's animals are grain fed.