(For those of you who are not crazy foodies, lard is rendered pig fat. Leaf lard is considered the highest grade, and is excellent for frying and for making decadent, flaky baked goods like biscuits or pie crust. It doesn't have any "pork" taste to it - just a beautiful, neutral flavor and creaminess.)
The lady at the Farm was super nice about my excitement, and said that although she'd never used it personally, people had been asking so she started putting it out. Yay!!
|Photo from Caveman Keto site|
I stuck it in the fridge, and have been happily using it to cook potatoes (and a few other things) ever since. I have been amazed at how far it goes! A little goes a very long way, and cost-wise it comes in at less than coconut oil! It coats beautifully, is fully safe to cook at high temperatures with, and provides your body with a different range of nutrients than coconut oil, butter, or olive oil. I am very happy to have made this part of my cooking, and am keeping my fingers crossed that it continues to be available!
Please keep in mind that you should only use lard from pastured, organically raised (with or without official certification) pork. Toxins and other nasty things concentrate in fat - in both people and animals!! Fat from standard, commercially raised pigs will be chock full of nastiness you don't want to eat!
Also, remember to check the label on any lard you see in the grocery store - if it has been hydrogenated (even partially hydrogenated) it is inedible! Horrifically bad for you - put it back down and walk away!