The Truth About How Lard Is Really Made

At age 8 moving to the U.S.A. My American Grandparents would butcher 2 pigs every year. Made our own LARD.

MANTECCA ❤😋

Lard means murder

I use lard for my pastry crusts; it is superior to vegetable shortening. Let us face it - if I am baking a pie it is not a health food😋👨‍🍳

You can also make cracking cornbread. It's so good.

We like my fathers butcher our hogs twice a year, render the lard.we strain ours. We use the cracklings in bread, eat with eggs for breakfast. If kept in cool dry place, it don't turn rancid. Meaning it don't have a bad smell or make your food taste bad. I find store bought cracklings have been on the shelf and are often rancid and not edible at all. Like bacon grease i also freeze lard. I don't recommend keeping it near the stove, it will cause lard to turn rancid. The taste is awful. We used food grade 5 gallon buckets, or tin buckets. You can get smaller food grade buckets, containers. Straining your lard after each use. Saves you can reuse it until it turns brown and began to turn rancid. Don't mistake shortening for lard, it's not. As for grease fire fill a can with baking soda keep it near the stove. It puts the fire out, has no harmful ingredients that filling the air. Of course every home should have a fire extinguisher on each floor, one in the kitchen. I keep a can filled with baking soda in the cabinet under the sink. If we choose to skin our hogs, we make pork skins,rinds, which ever you call them. They can be bland tasteless. You add whatever seasoning you want. Our hogs are not fed hormones, or on pastures that has chemicals on them. What your animals eat, will affect how they taste. Lard is fat. You can go to a butcher shop ask for pure lard, like you do beef talo. No we don't cook with lard everyday. If it's not for you, you don't want to use it then, don't be cruel, many families had and still have hogs, families been frying with lard all of my life and thiers too. Pop Pop is 94 don't have any healrh issues. So it's not for everybody. Love, respect and positivity always. Vee,Andrew and Family.✌️🖖🕯️💕✨🙂👋👣.

I use normally only tailfat of sheep or fat of beef if I need high temperature fat other than oil.

I thought it came from corn. Crisco?

Lard is different than shortening is it not

❤️👄

Gross

This is the best episode I have ever seen.

Now you're cooking with ass!

All I know is fresh Idaho russet potatoes fried in lard, is what made McDonald’s fries so famous in the 60’s. Big block of lard into the fryer and changed often. Dang they were great ! Wash, peel and slice the fresh potatoes and quickly into the lard for an exact time at an exact temp.

Dont not know

first to get pinned

Run forest, run.

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