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Ditch the Toxic Seed Oil and Use Triple E's Forest Raised Pork Leaf Fat Instead!
This fat is the highest grade, obtained from around the kidney and loin of a pig. It is the ancestral cooking fat before modern-day toxic seed oils came into use, and can be rendered to make it spreadable at room temperature if desired. Plus, this lard makes flaky pie crusts or high-temperature frying come out perfect every time.
With its unbeatable shelf life – more than four months at room temperature, one year in the fridge, and indefinitely in the freezer –it won't let you down. And finally, our Pork is raised in a natural woodland environment with access to native edibles and fresh wild forage that give it an enriched flavor and texture. With Triple E Farm's Forest Raised Pork Leaf Fat, cooking just got better!
*Our hogs are supplemented with NON-GMO grain locally produced at Sunrise Feeds in Stuarts Draft VA.
*Comes vacuum sealed and frozen
Render Deliciousness: Make Pork Fat into Lard in Easy Peasy!
Transform plain ol' pork fat into savory lard with this easy-to-follow recipe. With a few simple ingredients and a few quick steps, you can enjoy delicious homemade lard in no time!
Ingredients:
- 2 pounds pasture-raised pork fatback
- 2 tablespoons of sea salt
- Large pot
Directions:
- Place the pork fatback into a large pot and heat over medium heat.
- Add the sea salt, stirring frequently until all of the water is released and the fat renders down into lard. You should begin to notice small bits of crackling (crunchy bits) forming in the lard as it cooks which is an indication that you're on the right track.
- Strain the lard through a fine mesh strainer if needed to remove any solids or impurities before cooling.
- Allow the lard to cool completely before transferring it from the pan to an airtight container.
- Store in a refrigerator or freezer for up to six months for best results!
