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Where to buy lard?

post #1 of 27
Thread Starter 
I've heard that you shouldn't cook with unsaturated oil as it make nasty chemicals and that using saturated fat, lard or coconut oil is better.

Anyone know where to look for lard that doesn't have any added hydrogenated oil in it?
post #2 of 27
post #3 of 27
for unhydrogenated lard, you'll probably have to get leaf lard from a butcher and render it yourself, unless you can find a butcher shop that sells fresh rendered lard. it does not keep very well.
post #4 of 27
Depends what you are cooking on which to use. Each oil has it's max. safe temp. You have more choices then the two you listed. Homemade organic french fries are best cooked in coconut oil. (the way they used to make em before "saturated" & tropical became bad words).

Check the Hispanic food section of the market, or butcher for "Manteca". Haven't personally used it so check the label about processing or additives.
post #5 of 27
Quote:
Originally Posted by epl View Post
it does not keep very well.
No it doesn't, does it? Nothing quite so disgusting as the stench of rancid fat, either.

Here is something to inspire your search for an accommodating butcher, written better than I could do:

http://www.foodandwine.com/articles/...ew-health-food
post #6 of 27
Thread Starter 
I'm not beyond rendering it myself. I just have to find a place to buy fatback in a reasonable quantity of a few pounds. That would be satisfactory. Yeah, leaf fat is supposed to be the cat's meow but I'm sure that will be even harder to find.

I'll ask the meat guy at the local supermarket if they can order it. If not, there is one meat market a few miles from I could try.
post #7 of 27
Just make sure you eat the little crispy things (salted of course) that float to the top after rendering your fat. Yes it is bad for you (actually very bad) but boy does it taste good. The stuff that you get when you render goose or duck fat is to die for.
post #8 of 27
Why not just buy a crap load of full fat ground beef and just pour off the fat? Youll have some good meat for a meatloaf, burgers, stuffed peppers etc. plus the lard to make your pastries. (Sorry if I am completely off on this just an observation). My GF throws out a few cups of fat every week when she makes food for the dogs, which she only uses human grade lean ground beef, even so a substantial amount of fat comes off. We let it solidify in the frige, milky white and pure then toss it and the gelatine under it out. I can only imagine what non-lean meat must render.
post #9 of 27
Rendering beef makes tallow.

Rendering pork makes lard.

And because he wants the most unhydrogenated fat possible with the least exposure to oxygen possible in order to actually achieve the flavor he seeks. Otherwise, he may as well use Crisco.
post #10 of 27
Ahh! Did not know that...thanks
post #11 of 27

you want lard or coconut oil?

I've heard that you shouldn't cook with unsaturated oil as it make nasty chemicals and that using saturated fat, lard or coconut oil is better

you are a totally misinformed moron
post #12 of 27
Quote:
Originally Posted by Richie-Rich View Post
My GF throws out a few cups of fat every week when she makes food for the dogs, which she only uses human grade lean ground beef, even so a substantial amount of fat comes off. We let it solidify in the frige, milky white and pure then toss it and the gelatine under it out. .
Throw some seed mix into what you're throwing out and you'll have bird feeder cake.
post #13 of 27
Thread Starter 
Quote:
Originally Posted by duke walker View Post
I've heard that you shouldn't cook with unsaturated oil as it make nasty chemicals and that using saturated fat, lard or coconut oil is better

you are a totally misinformed moron
Dude thank you so much for your input. Your insight is amazing; you are very wise. I'm so glad you decided to positively contribute to the thread.

Hey, let's go skiing some time and I'll buy you a beer when were done.

Thanx again dude, you rock.

Your moron in training,

l2t

PS

Maybe you want to google some stuff on cooking with fats and oils. You might find some papers that suggest that it might not be as simple as saturated = bad, mono-saturated = ok, polyunsaturated = good when it comes cooking. Maybe put the word "oxidation" and/or "rancid" in your search too. Read everything you find and then send emails to all the authors of any of the papers that disagree with your preexisting opinion telling them that they are morons too. You need to straighten those folks out!!!

Go for it, dude.
post #14 of 27
Thread Starter 

Found some pork fat

There's a farmers market right outside my office in Boston to two days a week. One of vendors sells organic pork, chicken, and turkey. Really pricey, probably two to three times what you'd pay in the grocery store. They sell both fatback ($3.99/lb) and leaf fat ($5.99/lb).

So I bought 1lb of leaf fat. Sounds silly spending what is steak prices for fat. But I figure I'll render it and it will last me a year; I'll vacuum pack and freeze half. I'll keep the other half in the fridge to use in the pan for cooking.

I hear it's supposed to make absolutely the best pie crust. I haven't made scratch crust in maybe 15 years but If I'm bored on a rainy Sunday, I might give it a go.
post #15 of 27
wow, i think the last time i saw leaf lard in the supermarket it was less than $1/lb. lard does indeed make the best pie crusts, and pork fat pretty much makes everything better. try making carnitas with it, chunks of pork butt slow cooked in a pot of lard. they make excellent taco filling.
post #16 of 27
Thread Starter 
Quote:
Originally Posted by epl View Post
... try making carnitas with it, chunks of pork butt slow cooked in a pot of lard. they make excellent taco filling.
I usually smoke port butt for 12-16 hours but I might try that some time. Pork butt I can get the restaurant supply place for $99/lb. I can get fat back there too but have to buy a case.
post #17 of 27
i think carnitas is just as good as smoked pork butt, and it only takes a couple of hours.
post #18 of 27
So I gotta ask, what the hell is leaf fat??
post #19 of 27
Quote:
Originally Posted by dumpy View Post
So I gotta ask, what the hell is leaf fat??
it's the fat from around the kidneys of the pig. it makes the best lard.
post #20 of 27
Quote:
Originally Posted by duke walker View Post
I've heard that you shouldn't cook with unsaturated oil as it make nasty chemicals and that using saturated fat, lard or coconut oil is better

you are a totally misinformed moron
There are some "nutritionists", most notably the two women who writye the "Skinny Bitch" cookbooks, who are on an anti unsaturated oil kick, particularly olive oil. The science behind them is lacking.
post #21 of 27
I make pie crusts with lard. You don't need as much as crisco (which tastes like ass) and they're pretty flaky.

We grew up on stuff that most people won't consider eating (jaternice and sauerkraut, anyone? Side of tripe with a glass of milk straight from the cow? Homogowhat?) and people in my family live a long time. My grandad ate a steady diet of damn near everything and he caught pneumonia at 84 from working outside shovelling snow. What he ate and smoked didn't even slow him down. heh

What's good today will be taboo tomorrow.
Eat what you want, moderation in everything (said the overweight middle aged skier, ha).
post #22 of 27
Pie crust made with half butter and half lard is great!

Leaf lard, the good stuff, is from the fat around the pig's kidney. Don't buy the grocery store lard except to make refried beans.

Rendering lard is easy. Cut the fat into small cubes. Put the cubes of fat into a crock pot or pan, add some water so it doesn't scorch at the beginning, and heat over low heat all day. When every bit of solid stuff in the melted fat is crispy brown, strain & cool. We cooled the lard in muffin tins for ease of handling, then froze the discs of lard.

More lard cooking info:
http://seattletimes.nwsource.com/htm...cptaste10.html
http://www.epicurious.com/tools/sear...king+with+lard
post #23 of 27
This thread is proof enough that one should not ask for ski advice on a cooking forum.
post #24 of 27
Finding the lard you need might be easier than you think.

post #25 of 27
I've seen lard in my local Stop & Shop. You might have to look in the latin foods section (where all the Goya products are).
post #26 of 27
Thanks you all made me feel better, I keep a coffe can next to the stove and save my bacon fat and use it in most of my cooking. MMM Bacon...........meat candy
post #27 of 27

There is also a big difference in that type of lard.  The stuff that drips of bacon as it cooks (which btw I keep in my freezer for use whenever I need it) is not the same as a tub of lard that you may lets say use for baking delicious cookies.  So you can't just buy pork and cook it and take that stuff.  At least you can't do it if you want to use it like you would use crisco in baking.  If your frying with it, go for it. 

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