Unfortunately I live in an area that still thinks vegetable oil and Crisco rule! So that's why I joined. To find places that do mail order. Waiting patiently for the big Fall cool off so I can get some ordered for the holidays. :o)
Hi Linda.. I looked around for a place or link so I could post the recipe though it doesnt seem like I have access. I looked under "quick add..." though didnt see a way to add recipes, only blog post, discussion and photos. So no go right now.. sorry Linda. Alex
I haven't been able to find a good source here in Colorado Springs. I am anxious to find some pastured lard, even if I have to order it out of state. I do want to try to stay in Colorado though because I believe there are benefits in eating and cooking with food grown locally as much as possible. I was so happy to see your site. I am 59 years old and remember how we used lard all the time and my family was very very healthy and not fat at all. I want to incorporate lard into our diet as I believe it is a natural source of nutrition that should have never left the marketplace. If you know of a local source in Colorado I would appreciate you sending it my way. Or any source where I can order it. Thanks for this site once again.
Hey there Linda!! You know I have this killer recipe for Bacon-Cheddar Biscuits that I used some of that wonderful lard I sourced from you!! These were so tender and flaky I ate way to many before dinner was even ready.
Bacon-Cheddar Biscuits By James Villas (Leite's Culinaria)
Ingredients 1/2 pound sliced lean applewood-smoked bacon (any good quality bacon) 2 cups all-purpose flour 2 tablespoons baking powder 1/2 teaspoon salt Cayenne pepper to taste 1/3 cup chilled lard 1/2 pound extra-sharp cheddar cheese, grated 1 cup milk
Method 1. In a large skillet, fry the bacon over moderate heat till crisp. Drain on paper towels and crumble finely.
2. Preheat the oven to 425°F (218°C). Lightly grease a large baking sheet and set aside.
3. In a large bowl, whisk together the flour, baking powder, salt, and cayenne. Add the lard and cut it into the flour with a pastry cutter till the mixture is mealy. Add the bacon, cheese, and milk and stir just till the dry ingredients are well moistened.
4. Transfer the dough to a lightly floured surface and knead 4 to 5 times—no more. Pat out the dough about 1/2 inch thick and cut out rounds with a 2-inch biscuit cutter. Pat the scraps together and cut out more rounds. Arrange the rounds on the prepared baking sheet about 1/2 inch apart and bake in the upper third of the oven till golden, 12 to 15 minutes.
5. Let cool, and then store in an airtight container for up to 2 weeks. Makes about 18 biscuits
My lard comes from a farmer that I get most of my meat, eggs and milk from. His name is Robert Yoder (of Bloomfield, Iowa), and I see him every 3 weeks at our Farmers Market here in Fairfield , Iowa. Yoder%20Natural%20Farm%20Order%20Form.2011.xls
This is an order form to show you the products he sells.
I'm making lard today. It is from some leaf lard I bought last summer and froze. I'm thinking it's smelling kinda rancid now that it's heating up. I don't render lard that often because all my kids are grown and gone, so it's just my husband and I. We don't use it all that fast. I am making the lard today because I want to make a batch of lard sugar cookies with my granddaughter this weekend. I sure hope the stuff I'm making turns out OK. If It still has a funky smell when I'm done rendering, I'll just dump it. Dern.
Thank you for the welcome. I am actually new to using lard and am in the middle of a search for lard from a local farmer. However, my husband and I will be moving to Minnesota (Twin Cities area) in about 3 weeks, so I'm even more interested in finding a local lard provider there.
Thank you for the welcome. I'm a proud LARD LOVER!!! Right now trying to find ANY lard in Arizona... very very very hard. I think I have to order from the East coast... any suggestions for a good quality lard producing farm? Or any farm close to AZ. Thank you.
Ciao! Thanks for the welcome and for the awesome website! I don't know where to find lard ready to use in my area, but I buy the pig from the farm and make my own! Fresh and delicious! Hello to all my lard lovers friends!
Hi Mother Linda! Thanks for your interesting work. I just read your article about Crisco. I am also a Purdue grad (BS, 2003). I work at Moody Meats in Ladoga, IN. We have been producing lard hit and miss on a very small scale for about a year or so (in the past they used to do large batches). Now we are trying to get back into it in earnest. We are trying to do it more regularly as well as promote it in our stores. I wrote an article for our new newsletter. If you want to read it, I could post it somehow or email it. So glad I found this site!