I have a confession to make: I used to think lard was unhealthy.
gasp
Just the word “LARD” sounds unhealthy, right? Not the best name for something so wonderful.
Before we embraced real food, we were happily riding the “low fat” train.
We followed along with what we thought other healthy people were doing: Eating salads. Eating low-fat food. Eating plant-based food whenever possible.
So I did the same. This meant no animal fats. Especially not lard.
And I did lose weight when I ate plant-based, but it was mostly due to what I was not eating instead of what I was eating. I was not eating processed foods at all (or very rarely). Although I was glad to lose weight, I was unhappy with how I felt. Most of the time I felt tired, sluggish, forgetful, overwhelmed, anxious and depressed. I knew there had to be a way to regain my health.
It’s all about eating the way we were MEANT to.
In my journey to just FEEL better, I studied history and how our ancestors ate. I also studied life BEFORE the industrialization of food production, before we all became so confused as to what our bodies really need. I was so tired of all the food rules thrown at me every time I turned on the TV, read a magazine, talked to my neighbor or scrolled down Facebook.
One way to look at all your food options (whether it be meat, fruits and vegetables, dairy, or grains) is to think about them like this:
- Is this whole and natural?
- Would/could a traditional society (meaning somewhere your ancestors would have lived) have made this to eat? Would they have harvested it?
- Could I produce this myself, without any intensive machines?
- How much of this could I grow/provide to my family if I couldn’t buy it at the store?
In a nutshell, eating a traditional diet means trying to be are brave enough to turn away from all the nonsense of food rules thrown at us today. It’s about being willing to embrace real food. In it’s whole, unprocessed form. It’s about becoming NOURISHED by this food.
Is lard as healthy as other traditional foods?
Yes! Did you know that your ancestors have eaten lard for thousands of years? Yup, yours. And no, they didn’t drop dead at 40.
See, life expectancy and lifespan are two different things. Life expectancy is not a recorded number of the age people died, but an average of all deaths from a certain time period. Considering the high infant mortality rate due to unclean conditions and poor medical care, it would make sense that the average number gets easily knocked down to a low life expectancy.
Because of infant mortality rates, the average life expectancy for men in 1907 was 45.6 years. In 1957 it was 66.4, and in 2007 it reached 75.5. The increase of life expectancy is largely due to a decreasing infant mortality rate which was 9.99% in 1907. After that, it was down to 2.63% in 1957 and 0.68% in 2007. Life expectancy isn’t strictly tied to the health of adults, but rather the wellness of the youngest children.
The truth is, the human lifespan has been consistent for more than 2,000 years!
“When Socrates died at the age of 70 around 399 B.C., he did not die of old age but instead by execution. It is ironic that ancient Greeks lived into their 70’s and older, while more than 2,000 years later modern Americans aren’t living much longer.”
Benjamin Radford
We are absolutely, exponentially sicker and fatter than our ancestors likely. Degenerative diseases (such as heart disease, Parkinson’s disease, Alzheimer’s disease, rheumatoid arthritis, diabetes, and cancer) were EXTREMELY RARE before the 1900s. I’m not saying we shouldn’t use modern medicine when needed, because having modern medicine is a great benefit of living today. What I am saying is that we should reconsider the healing powers of food, like the foods our ancestors used to eat.
So why did lard get such a bad name in the first place?
In the early 1900s, the company Proctor & Gamble were growing and harvesting cotton. They were doing pretty well! In fact, cottonseed (a bothersome byproduct of cotton) became so numerous in their operations that Proctor & Gamble decided to see if there was anything they could make from the cottonseed to make a profit. There were some crafty businesspeople up in Proctor & Gamble back then, for sure.
They found after intense processing — including heating and pressing — they were able to extract oil from the cottonseed. It cost Proctor & Gamble next to NOTHING to produce it. An easily rancid and unstable fat, the process of hydrogenation was added to make the cottonseed oil last a long time. When this oil cooled, it looked exactly like lard.
They called it Crisco.
This is a crucial point in our history, folks. Proctor & Gamble’s decision to market and sell cottonseed oil (Crisco) has perhaps caused more physical sickness and suffering than we could probably number. Proctor & Gamble marketed Crisco as a cheaper and “healthier” fat. Lard was touted as unhealthy or smelly. They even gave away free cookbooks with every purchase of Crisco. The cookbooks were full of common recipes, but Crisco was listed as the flavor-giving ingredient instead of lard or butter. It’s sad, really. They were so successful at making people turn away from using a traditional fat that people had been using for centuries.
Sadly, you probably eat cottonseed oil every single day. Why? Cottonseed oil is in almost EVERY PACKAGED or PROCESSED food in your store. Chips, cereals, cookies, crackers, breads, salad dressings, mayonnaise, pasta sauces, fast food, soaps, shampoos, conditioners, makeup, lipstick, EVERYTHING.
Why? Because it’s CHEAP and it increased their PROFIT!
According to The Atlantic:
“Never before had Procter & Gamble — or any company for that matter — put so much marketing support or advertising dollars behind a product. They hired the J. Walter Thompson Agency, America’s first full service advertising agency staffed by real artists and professional writers. Samples of Crisco were mailed to grocers, restaurants, nutritionists, and home economists. Eight alternative marketing strategies were tested in different cities and their impacts calculated and compared. Doughnuts were fried in Crisco and handed out in the streets. Women who purchased the new industrial fat got a free cookbook of Crisco recipes. It opened with the line, ‘The culinary world is revising its entire cookbook on account of the advent of Crisco, a new and altogether different cooking fat.’ Recipes for asparagus soup, baked salmon with Colbert sauce, stuffed beets, curried cauliflower, and tomato sandwiches all called for three to four tablespoons of Crisco.”
Why is Crisco/cottonseed oil so bad for us, you ask?
Well for starters, cotton is not considered a food crop by the FDA. Therefore is not regulated on the amount of pesticides that can be sprayed. In fact, more pesticides are sprayed on cotton than any other crop period.
According to The Happiness Diet:
Before processing, cottonseed oil is cloudy red and bitter to the taste because of a natural phytochemical called gossypol… and is toxic to most animals, causing dangerous spikes in the body’s potassium levels, organ damage, and paralysis. An issue of Popular Science from the era sums up the evolution of cottonseed nicely: “What was garbage in 1860 was fertilizer in 1870, cattle feed in 1880, and table food and many things else in 1890.”
Cottonseed has over 50% Omega-6 Fatty acids. Although we do need a very small amount of Omega-6 fatty acids for health, too much produces an inflammatory response in our bodies.
The other thing to note here is that the main fat found in cottonseed oil (Omega-6 fatty acids again) could not be produced in your kitchen. Olive oil, an Omega-9 fat, could be easily made at home with some simple pressing.
Soon after the infiltration of Crisco/cottonseed oil into our food supply, came the rise of conditions associated with inflammation and disease. Heart disease, diabetes, infertility, multiple sclerosis, cancer, and autism, just to name a few.
Finally, the TOP 3 Reasons why YOU should be eating LARD (and where to buy it)
1. It’s as HEALTHY as OLIVE OIL!
When compared with olive oil, lard is a close second in the monounsaturated fat department! Olive oil has about 77% monounsaturated fat, with lard at 48% monounsaturated fat. Butter ranks third with 30% monounsaturated fat and coconut oil is last at 6%. The main fat in lard (oleic acid) is a fatty acid associated with decreased risk of depression. A 2005 study from Thailand also reported that oleic acid has high anti-cancer benefits and can decrease your risk of breast cancer. Those same monounsaturated fats, are responsible for lowering LDL levels while leaving HDL (“good”) cholesterol levels alone. Shocking, right?
Lard also contains high amounts of Vitamin D, a necessary fat-soluble vitamin. It is estimated that 1 tablespoon of lard contains 1000 IU of Vitamin D! As a society, we are extremely deficient in Vitamin D. As a powerful immunity booster, the intake of Vitamin D can prevent those frequent colds and flus in your home each year. Our family caught a cold ONE time this year. ONCE. We eat A LOT of Vitamin D in our household because we believe that instead of buying a Vitamin D supplement (a processed, synthetic version of the vitamin), we try to eat the real stuff.
If you think you can get Vitamin D from plants, you are right. You can get some, but nothing comes close to lard! Mushrooms are the ONLY plant source of Vitamin D, with about 21 IU per mushroom. Personally I’d rather cook with a tablespoon of lard rather than eat 50 mushrooms every day. But that’s just me.
If you think you can get Vitamin D from the sun, you are right, again. But, the problem is, humans aren’t too efficient at assimilating Vitamin D from the sun. At the recommended 20-30 minutes of sun exposure per day you will only receive 100-200 IU. Pigs, on the other hand, are superheros at absorbing Vitamin D. This is why so much is stored in the fat under the their skin.
Vitamin D aids in the absorption of calcium. Vitamin D will also aid in the removal of harmful toxic metals such as cadmium, aluminum, strontium. But one of the most important tasks of Vitamin D as well as cholesterol both in lard!) is hormone production and regulation. When you remember that many processes in the body are performed by hormones, you can see why it’s so important to include lard into your diet. Problems with your adrenals that can be manifested as fibromyalgia, problems with your thyroid that can be manifested as hypothyroidism, and problems with your sex hormones that can be manifested as infertility are all related to your deficiency in fat-soluble Vitamin D. The natural food sources that God has placed on earth contain these.
If you are still believe that cholesterol is bad, I highly suggest reading this article.
It MAKES EVERY RECIPE BETTER!
We use lard to make crispy fried chicken, make deliciously flaky pies, and cooking a simple food like eggs or hash browns. Lard isn’t smelly. It’s divine! Food was meant to be enjoyed! And trust me, lard makes EVERYTHING taste a little better.
It’s NATURAL and SUSTAINABLE.
If you were to raise a pig in your backyard and butcher it when it’s about 250 pounds, you’d most likely get about 15-20 lbs. of lard. It would take about 6-9 months to raise a pig to market weight, so if your family ate about 1 pig a year, you can guess that eating 15-20 lbs. of lard per year would be a natural and sustainable amount. For our family of four, we eat about a pound of lard a month so about 12 lbs. a year. That’s easy to sustain, and is a much smaller footprint than dealing with a field of cotton.
Where can I buy lard?
You’re probably going to be super sad when I tell you that the lard at the store isn’t the good stuff. I hate to be the bearer of bad news, but the lard you’ll find at your local grocery store is hydrogenated, as well as coming from CAFO pigs. You won’t find much Vitamin D from pigs kept indoors all day. It’s actually pretty disgusting, and I would recommend staying far away from it.
Just like any other real food, you must search to find good lard. My favorite brand to buy is from Tendergrass Farms.
The hogs raised at Tendergrass Farms are allowed to forage in a pasture and raised organically & holistically. This means they were able to be outside and soak up the sun like a pig should (hence the reason why lard is so high in Vitamin D). It is also a general rule that animals are cleaner and healthier when they are allowed to be in their natural environment, as opposed to a small dark cage surrounded by bajillions of other pigs.
My experience with lard has been great! Gosh, never thought I’d say that in my lifetime!
But seriously, I have noticed a huge difference in my health since including animal sources of the fat-soluble Vitamin D in my diet. It’s just incredible.
What do you think about LARD? Have you ever thought that Lard could actually be GOOD FOR YOU?
A source of lard and tallow: http://www.grasslandbeef.com.
I butchered a steer early last year and I saved all the fat, sectioned it up into manageable portions and froze it. Then, about once a month, I would take one bag out and make my own tallow. Now, I just go to the freezer and get another container as I need it. I use it in EVERYthing and love it.
After having many health problems for years I completely changed my diet two years ago. I started eating everything which conventional medical wisdom advised me to avoid. I introduced butter, lard and eggs into my diet. Ever since, I have never felt so energetic, happy, content and healthy in my life. One thing which I noticed distinctly is that when I introduced lard in my diet my cognitive function improved. I can now work with more concentration, focus and without mental fog and distraction.
Awesome!
just eat some 100% grass fed tallow….f***ing delicious. Found my new best friend.
I’m only 58 and I grew up on lard. We always had some set aside. It was good and funny that I should see this today because I was pondering the coconut oil theory today and thought “lard ” seems much more natural for people who live in a non-tropical state where animals are a major crop. Hmmm…. I do agree that lard seemed bad and we all went away from it as young adults when vegetable oil became popular. But like you note, would you be able to create vegetable oil yourself? Likely not. And I tend to think like you. If it can’t be processed naturally, should you really be eating it?
Guys, I could not miss this opportunity to intervene in your conversation about SALO, which is what the Ukrainians call pig’s fat You should know that salted pig’s fat is a favorite Ukrainian national food. We take a thin slice of fat with a skin on one side (usually without meat), put a thick layer of salt around, and wrap it in the clean cotton cloth. When we have an appetite for it, we slice a thin piece or two, and eat it with raw garlic, pickles, thick brown bread and, of course, a glass of vodka, which helps digest and dissolve the fat. We use this fat to fry potatoes (french fries) – they are SO tasty! and other dishes. Until the Americans invented cholesterol, Ukrainians never had it in their body thanks to the pig’s fat they ate all their lives. Read this:
http://www.theguardian.com/world/2015/mar/06/salo-ukraine-national-obsession
I have read up on this subject, and I do see the possible benefits of substituting lard for other oils. However, the only person I know to have adopted the use of lard as a staple, uses it to an extreme – in my opinion – and I avoid her food at all cost for it appears to be an unhealthy amount … we’re talking melting about 2 heaping cups of lard in a pan and then pouring in half a dozen scrambled eggs. Is this truly how it is to be used?? And could someone please offer an appropriate guideline for the amount to use in cooking?
Oh wow, yikes!! Haha, yeah, I think I would avoid those eggs, too. We use a tablespoon or two to lightly grease a pan. The most is 1-2 cups for deep frying fried chicken or something that needs more:)
use it the same way you would use butter for frying or in recipes. just substitute it in equal amounts..”Lard, rendered from pig fat, has a higher melting point than butter or shortening; thus it yields an extra-flaky crust (though the flakes are small in size, rather than large). It also gives pie old-fashioned diner-style flavor.” the quote is from :”the complete guide:PERFECT PIE CRUST” on KingArthurFlour.com
Be very careful when buying lard. Off-the-shelf lard is laced with huge amounts of BHA and BHT by people worshiping at the alter of shelf life. BHA and BHT are benzene derivatives which are highly toxic and found in nearly every preserved meat product and by-product. If you have a local butcher, see if they make lard. Don’t bother to render it yourself from fat though. Hoo-ee! Your kitchen will never smell the same.
Not true. The smell lasts for a few days indoors, but you can always render it in a crockpot outside:)
I was curious about the reference to Leviticus 3:17 above. I remembered another place in the Bible that said “Fat is good.” My pastor and I discussed it once, when I was sharing with him some of the articles II had been reading about how important fat is to the diet, and how dietary fat actually helps prevent obesity. In examining Leviticus, chapter 3, the Hebrew priests were being given the instructions on how to make an altar sacrifice of an animal to God. In that context, the priests were told not to eat the blood or the fat of the sacrificed animal. It was all meant to be included in the sacrifice to God.
I have purchased lard from US wellness meats at http://www.grasslandbeef.com. I also make my own tallow from our beef and use it, when cooking, in place of a lot of oils and expensive butters.
Hi DaNelle, you totally said everything I went through. I used to have immune issues, thyroid and heart palpitation problems and lot of fatigue and looked for ways for years. Thanks to articles like this one which got me back on track. I started eating after learning about gaps diet and was able Eating pastured healthy animal fats helped me get pregnant (which was also a difficulty before), stay pregnant and have healthy/happy children and this gave me a ton of energy and happiness in my brain. I also have seen a LOT of families who intentionally cut fats out of their diets. COMPLETELY. To make them “healthy” . Their children do not look so well, they suffer from ADD and have social and immune issues, are vegeterian fed, low carb, low dairy, NO fat, no animal protein, just vegetables. And it should be the opposite, feel really bad for those children when the parents are doing more harm than good because of ignorance.
Thanks for sharing your story, Tatiana! Getting back to health can be a long process, but really rewarding!
Thanks for every information !!!
Is the lard in the supermarkets any better than shortening?
We would like to find some local lard, but we are eating the supermarket variety for now.
Don’t eat supermarket lard!! Get some online from Amazon.com and/or Tendergrass Farms. It needs to be organic and from free-range pigs, and NOT hydrogenated or partially hydrogenated, which is most likely what is in the supermarket. A pig eating GMO and other unhealthy foods will store the toxins IN THEIR FAT (bad), whereas if the pigs are fed a health diet and are outside in the sunshine they will store lots of important nutrients and vitamin D IN THEIR FAT (good!) Here’s the link: http://www.amazon.com/Tendergrass-Farms-Organic-Lard-Pack/dp/B00LOMONCO/ref=sr_1_1?ie=UTF8&qid=1425077982&sr=8-1&keywords=lard
Thanks, Kelcey.
I take that supermarket lard is not any better than shortening? Seems like it would be the lesser of two evils.
What I am seeing online is rather expensive for such a small amount! Is that the going price for such a product?
Not trying to complain, but I can buy organic coconut oil and organic olive oil for much less.
Does lard go further than shortening?
Sorry for many questions.
I agree that Crisco is evil and cottonseed oil is awful; however today’s Crisco does not contain cottonseed oil; it is mostly hydrogenated or partially hydrogenated soybean oil and palm oil. Soybean oil is also evil, and palm oil is ruined by hydrogenation, but I think it would be beneficial to add the ill effects these oils in your article since Crisco now uses them instead of cottonseed oil (although cottonseed oil is still used in thousands of processed foods). 🙂
Hi DaNelle!
Thanks for the info! I worked for a veterinarian who kept chickens for eggs. She fed them kitchen scraps and leftovers, including pizza, in addition to formulated feed. Their eggs were beautiful to behold.
Pigs are opportunistic eaters, and what grocery stores discard every day can supply a well-balanced diet. A lot of dairy, fruit, and vegetables are thrown away. It may not be organic, but it’s better than wasting food.
Cheryl
Hi DaNelle,
Fantastic article on lard! My wife and I currently live in Mexico where we get fresh lard daily, but we did live in Phoenix for a time, and I wish I had known about “The Meat Store” then. 🙂
My family on my mother’s side were pig farmers in Western, New York after having immigrated from Poland. My mom would recount stories of getting a hunk of lard on a weck roll for lunch.
I’m furthermore sure that my German gramma used lard (although I remember seeing Crisco as well from what I remember). She lived to 94, her kids are all living 72 – 63 are their ranges, and all my gram’s sisters are alive at over 90, so I think I got a good shot at living long and prospering.
I shared your blog with my skeptical friend from Phoenix, so I hope she’ll take advantage of your excellent article and start living life!
Godspeed!
Tommy 😀
Here is a good research report on how good pork is for you based on facts. I have a small hobby farm and raise pork beef sheep chickens and ducks. I have 40 fruit trees 3000 square feet of organic garden beds and have studied pasture management from a holistic perspective.
I did not know the history of Crisco oil but I am not surprised. This is just one aspect of a commercialized farming system that has degraded soil, animals, and water.
what I find interesting as a small farmer is that most people today do not understand how much work it is to grow soil, raise animals humanely, be willing to butcher them, can and freeze your own crops, a cellar for storage, and the many other responsibilities including infrastructure it takes to raised great food.
when my wife and I go out and eat most of the time I would say 85 percent, do you experience falls short. One example is we grow small sweet pumpkins and make pumpkin pie. I have never had anything even compares to our homemade pies.another example is we made apple and plum sauce from our orchard and everybody that tried it thought we added sugar, but we added none.
I’m sure everybody gets the point by now but our society is used to something that was for lack of better ways to put it, almost forced on us by commercialism. I also understand that farmland has been consumed by urban density. Not everyone can afford to farm these days but we need to get back to some sort of an agrarian system and learn to farm again.
I apologize this was so long winded and thank the original off author for her insight and contribution in this area and excuse me for not proofreading this as I am doing it on my cell phone.
http://holisticsquid.com/bacon-is-joy-but-is-pork-bad-for-you/
Thank you for this. I had forgotten (or perhaps never knew) that lard is a good source of vitamin D and I’m really happy about it. I’m in the midst of rendering about fifteen pounds are pork fat from a locally raised grass fed hog and I’m tickled pink to be reminded that this stuff is health food! I’ve especially been looking for ways to boost vitamin D levels in my family now that winter is fast approaching and whole food sources tend to be so expensive! This pork fat had been sitting in my freezer for a year now waiting to be dealt with, and your article has reminded me that it is worth the effort! Thanks!
I am delighted to come across your blog. It really is what I’ve been looking for. Iove in UT and want to find lard or tallow. Or like you say a farmer to make some. How do I do this? I’m clueless?
I just rendered 10 jars of lard today,,, it was a job, but we are farmers and our grandson butchered pigs that are outside and have lots of sunshine,, I also like the left overs,, called cracklings , I sprinkle them on my eggs, they are super,, I have canned the lard, and will freeze the cracklings and just have a small amount in the fridge,,,I am going t make crackling cookies too, they are so good,, hope you enjoy this info,,, I would have extra lard to sell if you are interested
I prefer lard, I even save and use bacon grease. My long lived grandparents did, My parents in their 90’s do. My husband and I are retired and still active and have low cholesterol. I am not trying to convince anyone to use or not use lard. To each his own. Enjoy.
I have started rendering lard and beef tallow and I LOVE it! Not only do I feel super accomplished once I have my snow white product all jarred up, but it’s economical and I can feel great about cooking meals for my family with it! And of course- it’s delicious! I used to cook with coconut oil which is pricey and left a slight flavor which could ruin a meal. Now I reserve that for smoothies. I have tried to explain what you just en-captured into your blog, to my friends and family for a while. Now I will just share this. Great post! Thanks 🙂
And P.S. Spiryt Sista- That is ridiculous and if you ask dozens people why their religion forbids consumption of pork you will get different answers. History tells us it was because way back when people were dying from eating under-cooked meats and thought the pigs were cursed. Since we have evolved and learned, we know that is not why. Also- scripture wasn’t intended to be interpreted word for word. Rude comment anyway- if you don’t like it then just don’t do it and enjoy that!
I’m sorry but God’s people were never meant to be eating PIG. and certainly not PIG FAT.
“It shall be a perpetual statute for your generations throughout all your dwellings, that ye eat neither fat nor blood.” Leviticus 3:17
I’m with you on the natural foods tho. Lard is still much better than hydrogenated vegetable oil. But no child of God should be eating swine flesh or swine fat.
That is ridiculous and if you ask dozens people why their religion forbids consumption of pork you will get different answers. History tells us it was because way back when people were dying from eating under-cooked meats and thought the pigs were cursed. Since we have evolved and learned, we know that is not why. Also- scripture wasn’t intended to be interpreted word for word. Rude comment anyway- if you don’t like it then just don’t do it and enjoy that!
Natasha, you are right on the Leviticus Scripture. Back in those days there had to be some regulations to keep people from getting sick…..no refrigeration or anything else. It has nothing to do with the animal itself. The Apostle Paul taught that everything is good to eat under the New Covenant. Where can I buy the good lard? Thanks for this info.
You are absolutely correct. 119 ministries has some awesome video teachings on what is meant for food. Until a little over a year ago I had no idea. I ran across a book in my mom’s things after she passed away. “What the Bible Says About Healthy Living” by Dr. Rex Russell. He explains in detail what happens to our body when we eat food that was not meant to be food. Unfortunately most people misunderstand what Paul said in scripture. He was not even referring to food, it was the Gentiles. But everyone has to find their on way in these matters.
I was referring to Spiryt Sista as being correct.
Do you know if there is a place you can buy lard like you recommend?
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Hi – I’m just wondering, if I were to buy pork fat from a local organic pig farm, what would I want? Leaf fat or back fat? Or does it matter, if I’m just going to render it myself anyway? Help!
Some people prefer leaf fat because it’s a cleaner fat, but I’ve had both and I can’t tell a dang difference between the two:)
Thank you! I pick up my first batch tonight, and I’m SO EXCITED. Who knew I’d be so excited to buy pork fat??? I also bought my first organic cane sugar yesterday. I can’t quite afford to go full throttle into organics – the organic flour where I am costs 4x what I typically pay for flour, so that hurts a bit. But we get our 1/4 of a cow in June, and I just found out I can get 1/2 a pig from the same place I get the pork fat. On our way!
Top 1 reason to not eat lard: do not rob another soul of life to sustain yours. You do not need animal fat. There is coconut oil, there is palm oil and other good vegetarian options. Even butter is a better option provided it was collected in kind and humane conditions …still not even that. Is time for the world to get out of the archaic primitive habits.
You do know plants are alive before you eat them, right? So much for your “good vegetarian options.” Every single life on this planet lives by eating other things.
Olive oil is very good for you as long as you don’t use it at high heat and I
mean you cannot even sautee’ with it and get the benefit of the oil. Look up
website Worlds healthiest foods and he demonstates how that green color
is lost when heated and also your nutrients. He pours it over already cooked
foods. So don’t waste your money on good olive oil and not get the good
benefits of it. The lard sounds like a good alternative.
I stumbled into the lard discussions a couple of weeks ago and have been wanting to try rendering my own lard. There’s an Asian grocery near me where they butcher their own meat – and was able to find some back fat there. I think I had about 5 lbs of fat and turned out about 1 1/2 quarts of lard. After doing this, I didn’t remember what the motivation was and was happy to find your article here that did a much better job of informing me than the original source that inspired me.
I’m not sure how this turned into a religious topic. I’m sure there are blogs for that too.
Three years ago I begrudgingly moved to South Dakota to a small farm with my optimistic and hyperactive husband (seriously the man goes and goes until he closes his eyes at night). We have a couple dozen chickens (mmmm eggs), 3 cows (mmmm beef), and get 4 pigs each spring which are then butchered in the fall (we butcher one for our family, keep ALL the lard and sell the other 3). I have reluctantly come around to this northern, farm life (my roots are from Miami). Now my husband is looking to raise goats which is why we came across your site. I’m not happy about the decision yet, but I’m warming up to the idea since reading your site.
I wanted to say the lard my husband rendered, while barf-inducing during the rendering process, is far superior (and cheaper) to any lard-like substances we’ve used in the past. The barn kitties had a heyday devouring all the cracklins. My husband loves to bake apple pies and made a bunch in the fall for friends and neighbors. I’m not kidding when I tell you people were asking for our recipe or for more pies like we were crack dealers. It was even mentioned on the pulpit during fast Sunday in a vain attempt to get my husband to make more. I’m convinced the difference this year was his use of fresh lard from our pigs. our basement stays very cool all year, so we keep the lard stored in jars down there without any issue.
I have a lot to read here, so expect to see more comments and questions from me. I will say though our lifestyle has improved immensely since moving to the farm. Most of the food we eat is whole, but we definitely have much to improve.
I’ve started buying Lard at local butcher shop that sells only grass fed and organic meats. Great Article, Thanks!
Can you please tell me where you found info saying that lard contains high amounts of vitamin D? I have been looking all over and have not found a reliable source that shows any measurable amount of bit D in lard, bacon or pork at all. Of course, I am assuming most of the numbers do not reflect pastured animals, but it is still a big jump to go from 0 IU of vit D in all unpastured pork products to 1000 IU in 1 Tbsp in pastured lard. I would genuinely like some info- I have been paleo for 6 months now and my Vit D levels are still “borderline low” despite very yummy servings of fish, shellfish, grass fed butter, and even plenty of lard.
Hi C.Foody,
Here is a good source: http://www.westonaprice.org/fat-soluble-activators/miracle-of-vitamin-d
Just got 45lbs of lard back from the butcher. Rendered and cleaned 5lbs of the fat in the crock pot and made a lovely batch of goats milk and lard soap. Simply divine for shampoo, body soap, hand soap, gifts. Awesome.
Guess I need to get busy rendering the rest of that fat for cooking!
It’s funny that I just read this story, since a man in the automotoive shop was telling me about some pigs that were on his place. They are called wooly pigs,not a joke, read up on them they were brought here over 100 years ago, look a lot like sheep. The purpose of this pig was lard production,yes you heard me right lard. Google them and you will see unbelievable picture of fat on their hindquarters. This goes to how important lard was back then. Just though I would share.
Hi DaNelle,
Do you know of any non-porcine sources of animal fat that have the same or similar Vitamin D benefits? I’m Jewish and I can’t eat pork.
Thanks!
For those in the Lexington KY area, Three Fold Meats in Berea is a good source of pastured pig fat, just ask ahead and he’ll get you a whole bag of it.
Since using lard I’ve noticed my skin is really good – no more dry or itchy spots and it gets soft.
Hi! New to this site & all the good stuff! What does “rendering” of the lard mean? And what is tallon? Thank you! Can’t wait to start making the shift here.
I’m really interested in trying my hand at using Lard in cooking. I have been calorie counting forever and it seems like I do fairly well but once I go off track I gain weight quick and I think it might be due to processed foods.. So this may seem like a dumb question but when you call a butcher do you just ask for the pig fat? Can you freeze it in mason jars or do you need plastic containers and when cooking with it can you replace all of the fat products like butter, margarine, crisco with lard cup for cup and still get the same results.
Thanks, I love your very informative website. Loads of info I’ve never thought of.
Here in Canada “tenderflake” brand lard in just that. It in not hydrogenated like other commercial lards. Its available alongside Crisco on the shelves in one pound bricks and in larger tubs
WHY is it that people have to detract from an excellent thread by posting nonsense and garbage? This is one of the most educational threads I have run across in a long time. Did I learn much? Not really. I’ve already been through the experiences the author has related here, My Mother grew up on a farm, and, God Rest her Soul, Taught me about using lard when I was very young.I’m in my mid fifties now and have related what I have learned to many people, for health and for living off the land. I commend the Author and what she has done, and those of you who have tried to trivialize this SHAME ON YOU!
Actually the Bible says that pigs r one of the animals not 2 eat, or the blood or fat of animals. Christ didn’t do away with the Law He came 2 fulfill it. He fulfilled the part where the law speaks of Him! He also says 2 follow the Law of Moses & do not follow the Oracle Law handed down by the Pharisees! Also pigs don’t sweat, so 2 me that makes them dirty! They r also garbage eaters, they eat anything!
Pigs most definitely do sweat, and the bible does not say not to consume fat of animals. and pigs are very picky eaters but if someone forces you to eat garbage because they wont feed you anything else, you too will learn to eat garbage. Come on Stop posting nonsense…
The Bible does say not to eat cover fat in Leviticus. Quit calling other people’s beliefs nonsense. 🙁
You are, in my understanding, absolutely right! Pigs are not ruminants. They do not process food in multiple stomachs to detoxify and absorb all the nutrients. Their toxic laden fat is distributed throughout their flesh, while in clean animals, the fat is also required to be removed in order to remove the toxins. I confirm that we are not saved by works of the law, indeed, no one ever was, that wasn’t even the plan of the OT law, but to keep the nation of Israelite in a satisfactory enough state that they wouldn’t all die from being ignorantly sinful in the land God was giving them. The 613 laws were God expanding on the ten he originally gave them which they straight away broke by making the bull idol. We are now grafted into the vine of Israel. God’s law (Torah.h is written on our hearts. We are not to add to or take away from the law. It is given for the purpose that we might know how to love God with all our heart, soul and minds and strength and love our neighbour as ourselves. LOVE is the fulfillment of the law, and what is love? We can see it in the law. It is not man’s description of love that is right, but God’s. The Pharisees had two laws, the Mosaic law from God, and the oral law from man, the rabbinical requirements which Jesus continually denounced! http://youtu.be/xYdnRNguX08
I must add, that the law is written on the hearts of those who are redeemed. God’s plan to send a messiah is because he saw one flaw with the OT law, and it wasn’t really a problem with the laws but the problem with sinful man: the laws did not have the power to change men’s hearts. When the Holy Spirit resides in us he makes us WANT to obey God. God never changes.
Just pray over your food and God will sanctify it – even if it does contain swine.
Thank you for this awesome report. I will be at the butcher today. I grew up on lard and was talked into changing from the commercials filling us full of cheap crap . It is killing us and we cant stop. Thank you for opening my eyes again.
Why would anyone want to eat any part of one of the dirtiest animals alive?
Pigs are actually very clean. Its the commercial farming industry that makes them, and other animals, dirty with their nasty commercial feed lots. They are a lot cleaner than eating catfish or lobster or shrimp, which are essentially the cockroaches of the ocean. You probably need more research before making such comments.
how much lard can you eat before you get fat from it?
Read the article, and then think to yourself if this isn’t just an endorsement for Olive Oil, wrapped in a ribbon of “I LIKE PIG FAT” rhetoric?
*****Olive Oil: More healthy, better tasting, and more sustainable.*****
Debatable, since olive oil is not good after being cooked with a certain temperature.
sure would be interested if there is a butchershop in the tampa bay florida area
One of our guests recently encouraged the following website.
I agree fat is good, but Lard is NOT good for you! You mention God in your article but not that He specifically tells us not to eat anything from the pig. There are reasons for God’s health laws, please study them before you promote an unhealthy food. Use coconut oil you’ll get even more benefits!
Once Christ came the Mosaic law, which had such eating instructions, was done away with. Animal sacrifices and avoiding of eating certain things were no longer needed. If you are Jewish or Muslim, then avoid pig. If not, then please don’t tell others how to think. If you don’t like something, ignore it.
Um, what is the purpose of this whole blog, but to tell others how to think?
That was an awesome read! I’ve never been a Crisco user, but it was interesting to find out what it really is, and sad to hear, yet again, how big business cares more about their profits than people’s health. It’s always good to hear another perspective on things. Thanks for being brave enough to write this!! 🙂
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I grew up eating lard and cooking and baking and frying and ….everything with lard. Coming from Eastern Europe, we did not have the luxury of olive oil, nor wasting any part of the pig, so , YES,LARD! It is awesome! If you not used to it, you could find it discussing, just like eating pig feet, or fried rat or chicken feet…. But don’t forget, not everything is wrong just because you don’t understand it! You can use it instead of butter, Crisco, oil, just like you would use any of those! And the fried chicken is oh so crispy and juicy and yummy!
We even used to put it on a slice of bread(Yes, like you use butter), sprinkle it with some red paprika and put slices of onion it ………mmmmmmmmmmmm reminiscing…
How long can lard be kept in the refrigerator? I bought some from my local butcher but wasn’t sure what to do with it so stuck it in the freezer. Well, now that it’s frozen all the time I never use it because I have to thaw it first. So perhaps I’d be more apt to use it in the fridge but I don’t want it to go rancid or something. Thanks!
If you can’t find a local organic farm to purchase fat to make lard, you can always order from Tendergrass Farms. They ship the product frozen with dry ice to your door. Here’s the website: http://www.grassfedbeef.org/
clearly i’m a huge supporter of all of this and hence the comment spam haha. where do you get your lard/pig fats? We have a hard time finding affordable things since my hubs is still a student and usually end up getting the hormone free kinds so it’s a bit better at least but certainly not ideal. we generally just cook bacon and then store it and fry potatoes in it or whatnot. should we not be doing this?
My blog: Cuddly Cacti
My E-Shop: Mitla Moda
I rendered $1.50 worth of fat down the other day and got 1 litre of creamy white lard. I am totally in love with it, makes everything crispy and incredible. I have lost 20kg since replacing my carbs with lard and coconut oil 🙂
Wow! That’s fantastic! There really IS a huge difference between natural lard and the fake crap that’s sold in tubs.
What would be the difference between using lard and using butter for cooking? I keep hearing that butter is the best thing to use since it normally consists of one, maybe 2, ingredients.
I raise Tamworth hogs. I’m even happier to see them getting their summer tans now.
Fatworks is going to be selling pastured Lard pretty soon! I already have their grass fed tallow and its super delicous! Here is their website http://fatworks.wazala.com/widget/?nickname=fatworks&profilepage=1&subdomain=1
We tried rendering lard once (so far). It ended up with a very strong flavor (sort of meaty), which made it NOT yummy in the biscuits we tried.
Where did I go wrong?
from my experiences, this happens when the temperature of the fats being rendered get too high, or the fat wasnt trimmed enough and there was skin or meat left attached
So, you mentioned that there are two kinds of fat, back and leaf. Is one better than the other for rendering or nutritionally? Thanks!
Leaf fat is the preferred fat when you’re rendering lard for baked goods as it holds almost no flavor, back fat is a good choice for rendering when you plan on using it mostly as a cooking fat (think replacement for veg oil). As far as the nutritional content differences, I really can’t say. Hope that helps.
Do any of you have suggestions for buying quality lard in Southern California?
I would suggest finding a local Weston A. Price Chapter…here’s the link… http://www.westonaprice.org/local-chapters/find-local-chapter
They should be able to help you find local lard.
Man did not eat meat till Adam fell from grace. And in the New World when Christ returns we will not eat meat. The Lion will lay down with the lamb. No killing whatsoever.
After Adam sinned, God made for Adam and his Eve coverings made out of skin. He didn’t knit or crochet for them. Therefore, God killed an animal to cover them. After the flood God instructed Noah that they could also eat fowls and other meat.
God Gave Adam Dominion over all animals of the earth and the sky and the waters, to use for food and the betterment of man
Great post! We love growing our own pigs and rendering the lard. We also use it in our soap(homemade).
How do you store lard after rendering it?
I store it in pint mason jars in the fridge. They will last a good 6 months like that.
It freezes very well for longer storage needs.
Just do NOT freeze it in glass
They sell fat from butchered pigs at meat markets, just make sure they are not CAFO pigs and have been able to enjoy lots of sunshine!
So do you just buy fatty cuts of pork, or do they sell fat saved from the butchered pigs?
You can ask your butcher to save the fat from you as he trims meat, and he’ll likely give it to you free or cheap. Only catch is (as mentioned) to know what kind of atmosphere it’s from.
I’ll be skipping the lard, thanks. In many homes, pigs are not food.
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It doesn’t have to be pig lard.
That’s really sad. I feel sorry for you.
Unfortunately, on your vegetarian/vegan diet, you are going to find yourself having very severe digestive problems eventually–problems that only healthy, good sources of animal fat will cure.
Please remember this article in the future when you experience this.
I think in some situations lard and other animal foods are valuable.. I’ve been vegetarian for 15 years, and lot of vegetarians are gonna flip out if I say that one day I had craving for lard, God knows why… and I thought there must be something good in it. I am mostly veg, but it makes me fart too much. I am not gonna put up with more fart. And
Animals should be treated right at all times, no doubt about it. BUT I am super tired of all these “do not kill animals” veggie nazis… because it really sounds like they have some emotional problems which they are trying to project on others, in terms of how morally superior it makes them feel. It’s obvious if you notice how aggressive they are about it. The Vedas say, the soul cannot die, it reincarnates. They THINK they are enlightened, but they do not see the immortal soul, they identify with the body only. That is ignorance. Eat what you want, and let others eat what they want. Everything dies and get born again, including me and you and carrots and mosquitoes.
Why in the world would anyone CHOOSE SUPPLEMENTS over good nutrient-rich food? Because they want to make a point that it’s possible to eat NOT as God intended? (Which it is if one doesn’t mind feeling like crap all the time and fighting a perfect system to prove one’s moral/intellectual superiority.)
Thanks for a great article! I’m pinning it.
Sadly there are those of us who for multiple medical reasons, can not take in all the nutrients we need from our foods, no matter how healthy we eat. The trick however it to try to find naturally based supplements, to go along with a proper and well balanced healthy diet… I am one of those people. I so far have passed my expiration date by ten years and will continue to keep on fighting to win this battle. The key was in my diet which was healthy to begin with, but major changes have made so many drastic improvements, one of which was to stop cooking most vegetables, Wash them, peel what needs it and serve them raw, just like God intended, another was finding replacements potatoes and rice so these are only occasional food not staples.
Scott…what did you you replace rice and potatoes with? Im at a loss myself on only fruits, meats, and veggies and beans- not enough calories
We raised heritage breed pigs on pasture this year and I happily rendered much lard for our family to use. It is fabulous stuff and makes everything it touches taste fabulous! It also gives you that deeply satisfied ‘full’ feeling that is so important during the winter months : )
Lard rules!
Emmalina. you just (well back when you did post it) touched on one of the most important facts of using the RIGHT fat when cooking or baking, How it leaves you feeling satisfied and not hungry any more, with smaller portions. THIS is the key to eating healthy.
It keeps cutting me off. Oh well. I guess I’m done. I think I’ve made my point.
Hey…I was not finished…..it cut me off!
I do agree with your questions that we should ask about what we are eating g. There are so many wonderful things to see and hear and touch and taste on this world. Why would we ever not be given what we need ti be healthy and happy and live our physical lives to the fullest. Our modern society has become obsessed with finding what types of foods are going to make us the healthiest or make us anything…skinny.fat.muscular.lean. we need yo take a huge step back and realize that we have been inundated with marketing. Eat this, or no don’t eat that. I
Although you may be able to raise a meat eaters VD levels by giving them a supplement, does not mean that long term that chemically based, synthetic pill won’t have poor side effects. Funny how humans have lived for thousands of years not taking synthetic vitamins and have well, lived. I love that you, DaNelle, referred our life span and how yeah, it may be longer, but I it is just that, synthetic.
Hi Danelle…just found your site…very interesting. Good article too…I never would have thought that lard could be good for you!
“At the recommended 20-30 minutes of sun exposure per day you will only receive 100-200 IU. “
This is factually incorrect. I suggest reading some of Dr. Holick’s work
http://drholick.com/
This is the same information I received from my MD. What you are neglecting is the Latitude the individual lives at, the industrialization of the area ( smog and air pollution blocking UV) and the season as well as amount of skin exposed to the sun. If you live along the gulf coast you will get more exposure than if you live near the northern border.
the figure given is a national average and is accurate
I would LOVE to try some of your recipes! Your site has been so helpful to me in making this transition. Thanks so much for sharing all that you have learned!
I don’t believe this is a strong argument here. Olive oil is more efficient and sustainable on every level than raising and slaughtering pigs and Vitamin D supplements are absolutely efficient, I’ve seen abysmally low D3 levels(in meat eaters) be raised to healthy levels in just one month of taking a good Vitamin D3 supplement. No need to kill anybody or anything either~
Ever try to bake with it? Completely different. Doesnt work in many applications. How about buying it for a large family? Gets expensive. Not to mention pigs are slaughtered all the time and if someone didn’t use the lard, it would go to waste. You make it sound as though pigs are killed for their lard.
( I hate finding old threads that need a reply but…)
ABSOLUTELY WRONG! Baking is NOT completely different. If your temp is so high that the lard starts to break down, it was not properly rendered to begin with. I dont do a lot of baking but I learned this from my late mother, god rest her soul. My wife does the majority of the baking in our family, But as a man who has baked over an open fire, using lard without any problems, I can state unequivocally that there is minimal difference in using lard, well that is until it comes to the better tasting pies biscuits and more are gone before you have a chance to taste your own baked goods.
ScottS, I believe Amy Lou was actually saying that baking with OLIVE OIL was completely different and doesn’t work in many applications. She was defending lard. And I have tried baking several things using olive oil instead of butter or lard; some of them were terrible. I agree with Amy Lou that lard is better, much more affordable (extra virgin olive oil is very expensive if you buy the real stuff). And I think Scott was trying to say that lard is better too 🙂
High heat damages unsaturated fats (like olive oil). What’s the point in using it if you’re just going to destroy the things you’re eating it for?
http://www.balancedbites.com/PDFs/BalancedBites_FatsAndOils.pdf
Again another wrong in the making. while it may break down some of the health benefits, it does not convert them to unhealthy effects. One of the greatest issues faced with the commercially foisted “healthy fats” is what is made with them simply is not as satisfying as the same things made with Lard, the end result is eating more than you should. Over eating is the primary causative factor to obesity. which in turn leads to other health issues.
Do you cook/bake with olive oil?
@ScottS, clearly you didn’t read the article she linked about olive oil. It has nothing to do with the mob disposing of bodies! It’s about how much commercialized olive oil is often not the real thing, that olive oil industry is full of fraud and false claims. Maybe try reading the article before you make some outlandish assumption of what she was referring to and then comment.
While olive oil has, in the past, been touted as some “healthy, low-fat, heart-healthy” option, we are finding that it is definitely NOT.
The way you can tell: Try frying olive oil at high temperatures–(p. s., NOT a good idea). My grandmother always used lard in her pies until
she replaced it with Crisco and they were not even close to her originals, but later in life, she did return to lard, and they were just as tasty as before.
Oh, yes, and my grandmother was 87 when she died and in perfect health, except for some arthritis.
And btw, they are also discovering that the vegetarian/vegan diet is so harmful for the body, that people, as they age and are living on these diets, are virtually drying up like prunes because they are not getting the healthy fats (from animal sources) that their organs, their cells and their entire body needs.
The best evidence: Live like our ancestors lived on their small farms, where they raised and grew virtually everything themselves and ate lots of animal fat. They were healthier and lived much longer than people today.
Two thumbs up, Sandra. There is no historical basis for a “healthful” vegan diet. Most centenarians are not vegan. Christ Jesus ate meat. The vegan diet is faddish and its claims are unverifiable.
Agreed. I was a vegan for over seven years and did not benefit me whatsoever. I was a good 65lbs heavier and my cholesterol was actually higher. 🐖
I just finished rendering the huge bag of fat I had from my nieces 4H pigs. It’s good to hear I’m not the loony one. Thanks for the great information.
how do use lard in cooking/baking? I rendered some lard, but am afaid it will not taste good in baked goods. do you use it in place of crisco?
Jana, my kids made some cookies the other day using lard. I was soooo worried! But I knew that lard was better for us, so I just went with it. They were the most delicious cookies ever! They were molasses cookies. So soft and wonderful flavor! Just do it!
Crisco was formulated to replace lard, so, you can easily re-replace the crisco in your recipes with lard! Its especially excellent in pie crusts. It doesn’t have the bland, tasteless flavor of crisco and depending on how quickly you render it will affect how strong of a flavor it imparts. The faster you render lard the more of a toasted flavor it takes on from browning any meat/skin bits. Actually tasting it isn’t necessarily a bad thing, but you may not want to detect it in a more delicate baked good (like light cookies or shortbread – then you could always just stick with straight butter too). One of my favorite cookie recipes is for molasses bacon fat cookies that highlights the pork fat as a primary flavor!
I NEED a molasses bacon fat cookie recipe!
I love lard, tallow, and all the animal fats. I have an organic farmer who raises cattle, pigs, sheep, and turkey. I get the animal fats (whatever is available) once a year and render them. My first try was sheep fat since that is what they had available and it turned out beautiful white fat.
Since you posted your recipe for soap, I now have another use for my lard so thank you for that. I also have a recipe for soap using tallow so that is where my extra tallow will go.
Hi DaNelle,
Would you mind sharing the name of the meat shop you go to for pastured natural pork / lard?
Thanks!
– Colleen.
Yes Colleen, it’s The Meat Shop in Phoenix
Genesis 9:3English Standard Version (ESV)
3 Every moving thing that lives shall be food for you. And as I gave you the green plants, I give you everything.