Surprisingly healthy. Amazingly useful.
Now that we’ve nearly rid the world of trans-fats, maybe it’s time to broaden our fat repetoire a bit. What used to be the primary fat in American cooking has almost disappeared completely. Somewhere along the way, good old fashioned lard got a bad name.
But pure lard from well-raised pigs is one of the healthiest fats available. And, hands down, it makes the best pastry (specifically the “leaf lard” from around the pigs kidney.) It’s a good source of vitamin D, and since it has a high smoking point, less is absorbed into food when used in frying.
Historically, butter was the fat used in spring and summer – when dairy animals were freshened and milking. And lard was used in the fall and winter – after the pigs had been harvested. Since we believe in seasonal living, we try to do the same at the Beekman.
It’s easier than you think to render your own lard – which is recommended over supermarket lard which is partially hydrogenated to make it shelf stable. And it’s growing much simpler to source out ethically and cleanly raised pork producers. Chances are they might even give you some fat to try to render. Doesn’t hurt to ask.
Click on the first thumbnail below to start a how-to slide show on making your own lard. Captions with instructions are below the enlarged pictures.
4 Comments
It’s true, Lard should be the only fat used in most pastries. To this day, when I make my Grandmother’s cannoli’s, the shells are made and fried in only lard as she insisted, should be the only fat to use!
Thanks guys!
How interesting. I did not know that about the seasonal uses of butter and lard. It is refreshing to see you speaking out in favor of the natural, healthy fats our ancestors used for eons. I haven’t gotten around to trying lard yet, but maybe now I will.
“But pure lard from well-raised pigs is one of the healthiest fats available”
Not quite. Compared to butter yes, because it’s only 39% saturated fat as opposed to butter’s 60%. Vegetable shortening however is only 25% saturated fat (though it’s hydrogenated and can have trans fats).
Venture in the realm of liquid fats, nothing beats canola oil for it’s health properties.
Hi Dan. We believe that the healthiest and best food of any kind is that which you raise yourself – or know the farmer who raised it. Since we don’t grow rape seed here at the Beekman, we don’t use much Canola oil.