How To Make Lard…And Why You Should Be Eating It.

Making lard is very simple, hardly anything to it. Most of this post is actually about why you should be making and eating lard.

Yes, I’m being serious. As most of you that have gone through Innate Body Boot Camp’s nutrition education and content know, fat in your diet does not equal fat on your body. If you’re hearing this for the first time or get nervous at the mention of the word “butter”, don’t run away! I promise I’m not trying to fatten your fanny…quite the opposite really. You deserve a head-turning fanny and most importantly, a long and healthy life.

Suspend your disbelief for the next 8 minutes and maybe we’ll be able to learn something together.

OK, here we go.

What is lard?

Lard is rendered pig fat. Traditional peoples have been consuming lard for thousands of years, if not tens of thousands, as a part of a nutrient-rich wholesome diet. These traditional societies also exhibited exactly zero of the chronic health conditions that plague our society today. Keep that in mind as you read this and we just might save your life with deliciousness.

Lard is composed of approximately 40% saturated, 48% monounsaturated and 12 % polyunsaturated fatty acids.

Why should I eat lard?

Lard is incredibly nutrient-rich and it helps your body recognize when it has been “fed” (especially is you’re a recovering carbohydrarian – but that’s another series of posts all unto itself).

First, let’s talk nutrients! When it comes to animal fats, the quality of the fat will be directly determined by the quality of the animal’s life. You could make lard from a factory-farmed pig fed nothing but grains, other dead pigs and fecal material, denied sunshine, clean water and a stress-free living environment for it’s entire life and it would, not surprisingly, be an entirely different product than lard made from a pig that was allowed to fully express it’s “pigness” – a varied diet, access to forage, clean water, room to roam with a social group etc.

Basically what I’m saying is, when it comes to lard, or any animal product for that matter, you can taste the happiness.

Lard made from healthy, happy, humanely-raised pigs is an excellent source of highly bio-available (i.e. readily usable to your body) Vitamin D. Lard is also very stable and keeps for an exceptionally long time (I’ve personally had jars in my fridge for over 6 months and it’s still in perfect condition). Lard also contains palmitoleic acid, an antimicrobial fat that protects the gut from viruses, yeasts and pathogenic bacteria and helps to normalize digestive function (Let’s have three “oinks” for happy pigs!).

If you’re still not convinced and feeling queasy as a result of all the “F” bombs  being dropped in this post (by “F” I mean “Fat” of course. Oops! I did it again!), and you want to know a bit more about how fats can help you burn fat, get stronger, live healthier and be happier, take a few minutes and read why “Fat Is Not Your Enemy”, where I break down the biochemical awesomeness of fats, how they’ll make you healthier and happier, and why you’ve been duped into thinking they’re actively strangling your heart.

But don’t animal fats accumulate toxins?

Good question. This objection is frequently spun around in front of anxious parents by a suspicious group of people that eat only plants…their name starts with a “V” or something like that.

It is true that fat-soluble poisons, like DDT from yesteryear or probably anything that Monsanto makes, can bio-accumulate in food, in much the same fashion as artificial hormones and antibiotics accumulate in meat. Instead of abandoning meat, animal fats and all things delicious as those shifty “V” people would have you do (herbivorous homo sapiens?), the solution is to seek out humanely-raised, organic, pastured and typically local suppliers of different animal products. Here in Santa Barbara we are absolutely blessed to have many small farms that do just that.

How can I get lard?

You certainly can’t get it from the supermarket. Or a high end grocer. If those places stocked lard on their shelves their customers would run screaming from the aisles, terrified that their nearby not-so-local Megamart was trying to clog their aortas and send them to an early grave. A sad sign of the times.

But this is actually a good thing. See, Megamarts are supplied by Megasuppliers, and Megasuppliers supply the cheapest food-like items possible. If lard was stocked at your local Megamart, you could be sure that it was made from unhappy, diseased, malnourished animals that lived a short and tortured existence.

When it comes to animal products, care is probably the most important ingredient. Here in Santa Barbara, the land of near daily farmer’s markets, there are a lot of small farmers that actually care about the quality of life for their animals.

I get my pork fat from Jimenez Family Farms, a local supplier of sustainably-raised, 100% pastured meats. For pork fat, you’ll have to call and let them know to bring it to your local farmer’s market since it’s not exactly a high demand item (yet!). You can also order from their entire line of natural meats off the website.

Ok, so I’ve got pork fat. Now how do I make lard?

It’s super easy. Here’s what you’ll need.

• 2-3 lbs pork fat (frozen)
• a sharp chef’s knife
• a large pot for rendering
• 2 reusable glass storage containers
• 1 medium sized metal bowl

Step 1 – Freeze Your Pork Fat

Freezing the pork fat will allow you to cut it into small chunks and increase the quality of the final product and the speed with which you can make it.

Step 2 – Cut Up Pork Fat Into ~ 1/2″ Cubes

Small cubes will increase surface area, speed up process, and make perfect sized cracklings when you’re finished.

Step 3 – Add Cubes To Pot At Medium-Low Heat

Give them a minute, then stir to make sure nothing has stuck to the bottom of the pot.

Step 4 – Set To Low, Check Every 20 Minutes, Pour Off, Repeat.

In just about one hour, assuming you’re using a large pot, almost all of the fat should be rendered (liquified) at which point you can pour it off into your medium sized metal bowl.

 

Step 5 – Pour Lard Into Glass Storage Containers, Refrigerate Or Freeze.

You might want to label the jar too – with contents and date. Also, save those cracklings at the bottom of the pot! They are delicious leftovers and go great on salads and as condiments.

Now what do I do with my lard?

Eat it! Ok, not outright, but incorporate it into your cooking. Lard is great for pan-frying potatoes, cooking eggs and of course Paleo baking. Check out all of our Easy Healthy Recipes for more ideas.

Drop comments or questions below. Now go enjoy your lard!

 

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