Guest guest Posted March 26, 2008 Report Share Posted March 26, 2008 Hi Doug, If it's possible, try to find lard from pastured pigs. Pigs on pasture will have vitamin D in their fat, but they need to be out in the sunshine. Also, I've heard that toxins are stored in the fat, so if a pig is raised poorly and with antibiotics, won't the residues of that end up in the fat? If you do get it from the regular grocery store, make sure it isn't partially hydrogenated! I've seen lard in the store where the ingredients were: lard, partially-hydrogenated lard! Maybe Whole Foods would have it? It likely wouldn't be from pastured pigs, but it also would likely be from pigs who haven't had drugs. Do you get Wise Traditions magazine? If you check in the back, I'm almost positive there'd be farmers in Pennsylvania who ship lard. I don't know how expensive it would be. > As expensive as VCO will become, we've decided to stop cooking with it > and get lard instead. Can I purchase regular buckets of lard at the > grocery store??? I don't think my health food store will have lard, as > they would consider that an oxymoron. Is there a better source of more > pure lard online?? > Doug Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 26, 2008 Report Share Posted March 26, 2008 > > As expensive as VCO will become, we've decided to stop cooking with it > and get lard instead. Can I purchase regular buckets of lard at the > grocery store??? I don't think my health food store will have lard, as > they would consider that an oxymoron. Is there a better source of more > pure lard online?? We're thinking along the same lines in our family - only using VCO for the daily requirements of the program. I know of a couple local places that sell suet but it's not from beef that is raised in a natural way. Given that I've been unable to find suet or lard from " naturally " raised cattle, would this be harmful for us to consume it? I know Bee has said that naturally raised is best but she's also said that if it's not, it's still ok to eat as our bodies need the nutrients and the fats in the program will clean up any toxins consumed. Thanks for any insight into this, Anita Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 26, 2008 Report Share Posted March 26, 2008 Hello Doug, From what I have heard it costs almost as much, if not more than VCO in some places. This company is in Tennessee and use to sell lard for about $5.00 a pound a couple years ago. http://www.grassorganic.com/larder.html <http://www.grassorganic.com/larder.html> Keep looking though, you may be able to find something for a decent price or you can try making your own from scraps from your local butchers. Here's an interesting thread you might check out where they are discussing making lard. http://forum.lowcarber.org/archive/index.php/t-192340.html Hope this helps! :-) Debra NW > > As expensive as VCO will become, we've decided to stop cooking with it > and get lard instead. Can I purchase regular buckets of lard at the > grocery store??? I don't think my health food store will have lard, as > they would consider that an oxymoron. Is there a better source of more > pure lard online?? Can I fry french fries in the lard and drench them > with ketchup??? j/k > > Doug > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 26, 2008 Report Share Posted March 26, 2008 Check with a local butcher - you may be able to purchase lard from them. That's where we got ours. Try French fried squash or egg plant??? Onions? You might be able to come up with a new fad! :-) As expensive as VCO will become, we've decided to stop cooking with it and get lard instead. Can I purchase regular buckets of lard at the grocery store??? I don't think my health food store will have lard, as they would consider that an oxymoron. Is there a better source of more pure lard online?? Can I fry french fries in the lard and drench them with ketchup??? j/k Doug Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 26, 2008 Report Share Posted March 26, 2008 > > As expensive as VCO will become, we've decided to stop cooking with it > and get lard instead. Can I purchase regular buckets of lard at the > grocery store??? I don't think my health food store will have lard, as > they would consider that an oxymoron. Is there a better source of more > pure lard online?? Can I fry french fries in the lard and drench them > with ketchup??? j/k ==>Doug, I'd be careful buying lard at the grocery store because of how it may be processed. We used to be able to get pure lard. My friend buy pig fat and renders the lard herself. I also can buy pig fat at the Farmer's Market. Bee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 26, 2008 Report Share Posted March 26, 2008 I have about 10 pounds of FREE organic pig fat from my farmer. But it would sure be a lot easier to have a bucket of organic lard to spoon out and cook with. Rendering isn't easy, and everything already takes a lot of time as it is! I'll check out ordering from that link Debra mentioned. Doug > > ==>Doug, I'd be careful buying lard at the grocery store because of how > it may be processed. We used to be able to get pure lard. My friend > buy pig fat and renders the lard herself. I also can buy pig fat at > the Farmer's Market. > > Bee > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 26, 2008 Report Share Posted March 26, 2008 There are 2 local farms in my area that have grassfed animals and sell lard. It's still between $5 and $10 per qt. Do you have a Weston Price chapter near you? Someone from there might be able to direct you to a good local source. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 26, 2008 Report Share Posted March 26, 2008 I'll check with my grassfed farmer first, and then the WP chapter that's about 45 minutes away. Who knows... I might start a WP chapter in this area one day!!! Doug > > There are 2 local farms in my area that have grassfed animals and sell lard. > It's still between $5 and $10 per qt. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 26, 2008 Report Share Posted March 26, 2008 > > Check with a local butcher - you may be able to purchase lard from them. > That's where we got ours. All, After doing some investigating this morning, I found a local butcher who sells slabs of pig fat (my son is on this plan and does the rendering) as well as beef suet for 89 cents a pound! When my son went to pick it up he was told that if he bought over 10# of grass-fed local beef (no antibiotics or hormones),they would sell it to him for $2.50 a pound. So now we have 20 pounds of ground beef and big slabs of fat filling up the rest of our deep freeze. Thanks for everyone who entered the conversation. We had a great outcome! Anita Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 10, 2008 Report Share Posted April 10, 2008 > > > I've been wanting to use lard for frying and was looking at Tenderflake in the grocery store. I use this in the deep fryer and have thought that it's a cost effective fat for things like pan frying. Whereas some of the 1 lb box brands of lard say they include partially hydrogenated oil, Tenderflake boldly advertises " non hydrogenated " on the box. The ingredients are non hydrogenated lard, BHA, BHT and citric acid. I know the preservatives are no good, but is Tenderflake an okay alternatitive to locating a lard source and then rendering. On the other hand rendering lard is not a big deal. What do you think Bee and others? ==>No, Tenderflake is not okay. Use " real lard " instead. Luv, Bee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2008 Report Share Posted July 27, 2008 Help! So, I had a bunch of frozen pork backfat that I have been slowly rendering in a pot this weekend, but I can't tell if something went wrong. When I've made lard before from leaf lard (kidney fat) it was almost clear in the pot and stark white when cooled. This batch is translucent brown in the pot and hardens to a beigey-cream. Is it just because of the different type of fat? Or maybe I burned it/turned the heat up too high at some point? Anyone know? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 4, 2009 Report Share Posted October 4, 2009 > > instead of the stove top method can i put the pork fat in an oven at 275 degree farenheight and make the lard this way? +++Hi Colleen. Yes. You can search online for this kind of information. Here's a reference, under Notes, for rendering fat in the oven: http://www.his.state.mt.us/education/footlocker/virtualfootlocker/images/fat.pdf If that link splits up, Google with " rendering fat in the oven. " Bee Quote Link to comment Share on other sites More sharing options...
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