Guest guest Posted April 11, 2002 Report Share Posted April 11, 2002 Sonja- >I have a free source of lard (here in IA of course). The pigs are out in >the sunshine ( " free range " ), with no drugs, but they eat corn and >soy. Is this lard any better than Land o Lakes butter? I'd say they're both awful, and it doesn't much matter which is better or worse. (If I had to choose, though, I'd probably go with the butter.) If the pigs are fed corn and soy, then the lard is, in large measure, corn and soy oil. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 12, 2002 Report Share Posted April 12, 2002 In a message dated 4/12/02 8:27:55 AM Central Daylight Time, kepford@... writes: > May I ask another dumb question? Why is the lard from these free range pigs > who are fed corn and soy better than LOL butter? Is that what those cows > are eating anyway plus the drugs plus the disease plus, plus plus? > Sonja > > > That's exactly what I figure. The cows are probably standing in manure, in a barn, eating dry hay plus all the bad stuff the hogs are getting. BTW, I was just teasing, darn internet doesn't allow for tone of voice, does it? Belinda LaBelle Acres www.labelleacres.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 12, 2002 Report Share Posted April 12, 2002 >BTW, I was just teasing, darn internet doesn't allow for tone of voice, does it? No, it doesn't! But my skin is not usually too terribly thin...... : ) Sonja Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 26, 2003 Report Share Posted February 26, 2003 ----- Original Message ----- From: " Ellen McKinley " <ellen_davin@...> > I just got some terrific pork fat (the farmer called > it " leaf lard " ). It has not been rendered, and I have > never done it before. Can someone please tell me what > to do? Also, once rendered, how and where do you > store the lard, and how long will it keep? > Thanks, > Ellen Hi Ellen, New here, but lots of experience with pigs. I live on a farm in South GA. What I do is remove the rind (that sort of filmy membrane holding it all together) if it has not already been done. Then grind it, you could just cut it in small pieces though. Put it in a heavy bottom pan and heat on low, keep stirring every so often until done. I then strain and put it in a quart jars. You could store in the fridge or freezer, but this time of year I just keep it out on the counter. Don't know how long it keeps? Never lasts that long around here. LOL Prize stuff that leaf lard is. Revered in the south for frying catfish. " company " biscuits too! Take Care, Adrienne one can not always be magnificent, but simplicity is always a possible alternative Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 26, 2003 Report Share Posted February 26, 2003 Do you mind sharing your source? Also, don't you worry about it sitting in transit/going bad? I don't order perishables for this reason. ----- Original Message ----- From: Idol Sent: Wednesday, February 26, 2003 3:45 PM Subject: Re: Lard - >Did you get your lard from a butcher in NYC? or did you mail order it??? Mail order, unfortunately. (Or fortunately, I guess -- it's cheaper and better, and at least we can get healthy stuff that way if not here in the city.) - Quote Link to comment Share on other sites More sharing options...
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