Linda, Thank you! No, I don't have a good source in Albuquerque, NM. Do you know of any? I was going to order 1.5 lbs from St., Mankato, MN, but it's pretty pricey. Please let me know. I want to make some biscochitos for Christmas this year.
Beware of those restaurant tamales! I'm most certain they use the cheapest oil they can find and do not make them traditionally with lard like days of old. I live in SoCal and homemade tamales are offered all over town especially this time of year and they claim their vegetarian ones have no animal fat at all which means, canola or soy bean oil probably. Vegetarian tamales are just not right! I suppose somebody does vegan ones as well; can't imagine how bad those taste! Soooo, I have bought a tamale steamer, made my own lard and also have purchased lard on line and have made my own tamales. The masa is soooo tender and soooo good. If I was a brave, confrontational soul, I'd ask our Mexican friends here in town why they have abandoned the use of lard and that they should offer some tamales that are made with lard. They could do both, some tough, tasteless tamales using bad for you veggie oil, and some tasty tender tamales using lard and meat, but alas.....lard has such a bad rep! Maybe if they changed the name? ;-)
Thanks, I was hoping for a source in Indianapolis, but since I made the initial request, I have come across Claus German Sausage and Meats on Shelby St. in Indianapolis. They have lard on their website. They are closed now for vacation, but as soon as they open, I will go there to find out if their lard is non hydrogenated and/or organic. Will let you know.
The recipe is from the Grits magazine's "The Lard Cookbook," so I don't want to violate copyright. Still, the cookbook is very inexpensive on Amazon and includes a years free subscription to Grit magazine.
Hi Mother Linda! I received an email from you about lard you have for sale. I am having trouble linking through my email so I was wondering if you could email me the prices and quantities to ...email@example.com
I live in West Texas . We do our specialty shopping in Austin. I found some lard that
was yellowish, but didn't have preservatives in it. It wasn't leaf lard. It was under $2 a lb.
I am on Paleo for diabetes. I fried some liver dipped in egg and almond and coconut flower.
It was really good. Would like to try leaf lard if I can find some
I can afford.
Sorry! For some reason it wouldn't attach to the last message so I just made it into another comment. Here ya go!
BASIC LARD SUGAR COOKIES
3/4 cup lard
3/4 cup brown sugar (packed)
1 lg. egg
1 tsp vanilla or almond flavoring
1 tsp baking powder
2 cups flour
Beat the lard, sugar and egg together until creamy and well blended.
Stir in the vanilla, and add the baking powder and flour until a dough is formed. (At this point, you could stir in some nuts and chocolate chips to make this into toll house dough) Form dough into balls about 1 inch in diameter, and place on a cookie sheet. (Leave plenty of room between the cookies, as they will spread considerably when baking).
Flatten the balls slightly with your fingers to make a round cookie. (For sugar cookies, sprinkle the top with a bit of sugar.) Bake in a preheated 350 oven until the edges are nicely brown. Remove and let cool. Makes about 18 cookies.
*** HOWEVER, I would never mess around with a small recipe like this, though. I'd probably double or even triple the recipe right from the get-go. I have no trouble getting rid of cookies around here.
Jeepers, Linda! You left a message/comment for me waaaaaay back in January and I didn't even know it was there until today when I was contacted about another message. That's odd. Anyway, here's the recipe for my Mom's (and gramma's) lard sugar cookies. Sorry it took so long! Hope you make 'em, hope you like 'em. . .
Yes, Linda, Sunny Cedars Farm in Sumter, SC is proud to be connected with Lardlovers. We raise heritage breed hogs on pasture, the "old fashioned" way. Our email is firstname.lastname@example.org or you may check us out on Facebook at our Sunny Cedars Farm page. We sell ground pork fat to folks who want to render lard for themselves. You're right, these pigs produce some mighty fine lard. One reason is, we let them get much bigger than their commercial/industrial cousins. Thanks, Russell