What used to be a household staple has gradually disappeared from kitchens in recent generations. But don’t worry, pork lard is making a comeback and new research shows that it may be healthier for you than its recent substitutes.
Why pork lard?
Lard is High in Vitamin D
Vitamin D plays a key role in calcium absorption and keeping our bones healthy and strong. Lucky for us, we can get this essential mineral from a delicious source, lard. Lard is the second highest food source of Vitamin D, after cod liver oil. The catch? The pork lard must come from pigs raised outdoors. This allows pigs to access sunlight to synthesize considerable amounts of Vitamin D to store in their fatty tissues.
Lard is neutral flavored
Coconut oil has become a popular choice for cooking because like lard, it’s extremely heat stable. But how about the taste? Many find that although coconut oil has a mild flavor, the taste doesn’t mesh well with every meal. Lard on the other hand has a very neutral flavor and can sustain elevated temperatures needed for frying without smoking up your kitchen. It also tends to bring out amazing flavors in baked goods like pie crusts (more about that later).
Cooking with lard is sustainable
At Kettle Range we believe in sustainable utilization of the whole animal. That’s why we’re your go-to source for pasture raised pork lard. As a whole animal butcher, we use every delicious part of the animal. Especially the fat!
Lard is great for baking
The holiday season wouldn’t be complete without traditional apple pie. That’s why we’ve prepared a special treat for our Kettle Club members this month. We’ve packed each of your shares with 8 oz. of pork lard and a delicious apple pie crust recipe. We hope you enjoy this traditional classic as much as we do!