Hi. Thanks for the welcome. I sure wish this picture was taken from my front porch but it is not. If it was I would just live on the front porch. We live here just in town but I can see a view like this in a few minutes. I get my lard from a little Mexican meat market here when they have it. I am in the process of looking around the internet for another lard source close by. Lard makes good homemade bisciuts. Deborah
The above is an article that appeared in the Wall Street Journal on-line. So, in answer to your question about if I have a story to share, this is one. Oh, also I will add, people think I am crazy when I tell them that lard and butter is the original "health food." Not, wheat grass and tofu!
My source for lard, has been YOU, Mother Linda! I ordered lard from you a couple of years ago and loved it. I live in Los Angeles and the sources for healthy lard would be mostly Northern California. Clark Summit Farms would probably sell pork fat, if you are interested I could send you their contact info.
Lard! Woo hoo! Yes, two quarts, please. If you would like to send me an invoice through Pay Pal to firstname.lastname@example.org, I'll pay you posthaste. Real, unhydrogenated lard, is not available in my area. Drat!
Here in Seattle I can get Mangalitsa and Kurobuta pork fat -- so I make my own lard in my slow cooker.
Do you ever make it out to Seattle? You are one of three people with whom I would love to have dinner (the other two are the explorer, Cabeza de Vaca  and the American composer and conductor, Louis Moreau Gottschalk [1850s].
Hi Linda ,
Thanks for your note. I have in stock almost all the time Lard and leaf lard. The leaf lard is a bit rarer but none the less we get each time we slaughter. I can also get keep some beef tallow separate instead of putting it in the hamburger. My beef is Wagyu( kobe ) cattle so the tallow is like the nectar of the gods LOL. I have some chefs in Charlotte who use as a flavoring in some dishes as the fat of a Wagyu is SPECIAL. Plus my cattle are all MIG ( management intensive grazed) on forage and 3 months finished on alfalfa. barley and oats in addition to the pastures. My lard is USDA inspected and the tallow would be too if anyone wants some. They can contact Quez at 8283916881 or qlittle at pshf dot com I am glad to see people seeing and learning about the gooooooood side of FAT!
Thanks....I thought I found some. They arent "certified" organic but he said that they are humanly treated running around little guys and it was like 2.50# or so. I cant remember where he was. I will write back and let you know where. Will keep you posted
And ditto to you, Linda! It's been quite a while since we chatted last. I'll check my resources for lard recipes and let you know. Looking forward to the pate shipment - one of my favorite foods! Later.....
No recipes in particular. I just use my regular recipes, only use a little less lard in place of coconut oil (or shortening). It doesnt keep forever...its something I will be raising and/or purchasing every fall/winter. But then I use hard red wheat to make breads too...taste NOTHING like store bought bread...but in its own way is very good. I think its all a matter of what you get used to. We've been dupped into thinking McDonalds & Sonic tatse good. Last year, after a 28 day Master Cleanse I can tell you they actually taste like C%@p - lol Ive gradually moved back into fast food habits (over 6 months) but am recovering my senses recently and LOVE preparing for winter with our own produce.
Shopping for bulk GRASS-fed lard to purchase instead of so much coconut oil & olive oil. Our grass fed hogs are very lean. Only age allows them to make any fat at all. Copper & Penny are 1yr old Duroc/Spot cross gilts.....the dark color keeps them from sunburning here in Oklahoma. Processing one this weekend and AI breeding the other one for 8-10 piglets in 8 months. Working on a permentant pig pen set up in the back corner of the property. They get all our table scraps, pasture, beet pulp, black oil sunflower seeds & unmedicated alfalfa pellets to sustain/grow.
Linda, thank you for your help. I just received information from other sources and have found organic lard closer to my home than Indiana. I'm so excited to be making these connections and changes in our diet. I will continue to access this website as this is all new to me. I'm still learning. Thanks again.