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PRAISE THE LARD ...

Sounds like my diet!

I did buy and cook with lard. The smell was incredibly evocative of my (sadly deceased) Grandmother's kitchens.

I stopped cooking with lard shortly afterwards when Mrs Borofergie found the block, and threw it out.
 
"Eat fat non-stop. Everything is pure fat. The more fat you can take in the better and these people are fanatics about it. But the thing is they're all skinny."
It's so counter-intuitive, i just love it ! Just been to the fridge for a spoonful :D

Geoff (raising my hands in the air as I praise the lard !)
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GraceK said:
:D

http://high-fat-nutrition.blogspot.co.u ... -lard.html

I'm of Polish descent ... so I really love this ... oooooohhhh now I can eat Boczek to my heart's content!!!
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Oooooh Goooooooooood ... I remember my mother cooking roast potatoes in lard and big fat chips cooked in lard too- I hated mash potato but I could eat those chips no problem and I was slim! Mmmmmmm... :D
 
Oh yes, my Swedish mother in law taught me how to render my own lard, its delicious, cut the fat into small cubes, place in a big pan, add a little bit of milk and an onion, slowly melt the fat, you end up with lots of lovely crispy bits, sieve them out, salt them and eat as a snack, much better than crackling.
Apart from frying with it, its delicious spread on a slice of low carb multiseed or linseed bread, salt and pepper on top, you ought to try it.
 
Well found GraceK ! I started back with beef dripping about 6 months ago and bacon (like boczek I assume ) fried in it is delightful, takes me back to the 60's when EVERYTHING was cooked properly, none of these endless c**p oils ( olive excluded ).

Eggs and bacon cooked in lard ( dripping) is the only way to start the day ! Wayhay !

Regards.........Superchip
 
I dont want to be a wet blanket, but industrially produced lard is hydrogenated - making it as harmful as margarine is.

http://en.wikipedia.org/wiki/Lard scroll down for the paragraphs on how they make supermarket lard :sick:

Anyone know of a source of naturally made lard and dripping which uses a mail order service?
 
Good point Lucylocket61, it still tastes good though !
I am off for the day so I will investigate the natural lard/dripping supply.

Regards Superchip
 
Hi everybody! :wave:

WJ said:
cut the fat into small cubes, place in a big pan, add a little bit of milk and an onion, slowly melt the fat, you end up with lots of lovely crispy bits, sieve them out, salt them and eat as a snack, much better than crackling.
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What? :shock:
 
Tssssk don't you know that eating animal fats is bad for you and causes obesity. If you're not all careful you'll catch the diabetes...

The obesity epidemic started in the 1980s. Look what happened to lard consumption during that time (in the US):
LardConsumptionintheUnitedStatesfrom1909to2010.jpg


Look what happened to Canola (rape seed) oil over the same period (blue line), butter is the brown line, olive oil is the red line:
Canola+oil+consumption.jpg


and Soy oil
Soy+oil+consumption.jpg


and Corn oil
u_s_corn_oil_consumption.png



So during the obesity epidemic, vegetable oil consumption has increased very significantly, while animal fat consumption has declined.

Anyone see the smoke coming out of that gun?
 
Best place to get some is at a friendly Butcher's and render it.

http://www.guardian.co.uk/lifeandstyle/ ... sider-lard

I still shop for meat at a local butcher and their meat produces a better fat than the supermarket type. There is too much water in the supermarket joints. Beef dripping on bread as an occasional treat brings back many memories. :thumbup: .
 
Anyone see the smoke coming out of that gun?
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ROFLOL Borofergie :lol:

Is that smoking fat???

I have been saying for 20 years that artificial fats are not being processed properly by our bodies. Nice to be finally right!!
 
Best place to get some is at a friendly Butcher's and render it. Catherinecherub

Trouble is, I live in a city centre. The local butchers tell me it is taken by the abbatoir and sold to restaurants. As are most of the stock bones, and nearly all the offal.

Fortunately my local butcher gives me beef and lamb bones for making stock. And i use the chicken carcasses too when he has some spare ones.

So mail order is essential for people in my situation.
 
lucylocket61 said:
Best place to get some is at a friendly Butcher's and render it. Catherinecherub

Trouble is, I live in a city centre. The local butchers tell me it is taken by the abbatoir and sold to restaurants. As are most of the stock bones, and nearly all the offal.

Fortunately my local butcher gives me beef and lamb bones for making stock. And i use the chicken carcasses too when he has some spare ones.

So mail order is essential for people in my situation.
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I can smell a lard-scented business opportunity...

Trust me, this Paleo thing is going to get big in the next year or two.
 
lucylocket61 wrote
I dont want to be a wet blanket, but industrially produced lard is hydrogenated - making it as harmful as margarine is.
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Per http://ajcn.nutrition.org/content/34/5/877.full.pdf
lard has no trans fats (see results below), but i believe any amount under 0.5 can be called 0gm.

Per wikipedia "Industrially-produced lard, including much of the lard sold in supermarkets, is rendered from a mixture of high and low quality fat sources from throughout the pig.[8] To improve stability at room temperature, lard is often hydrogenated. Hydrogenated lard sold to consumers typically contains fewer than 0.5g of transfats per 13g serving."

TABLE I
Composition of UK hydrogenated oils and fats, and natural animal fat
Materials
Trans fats / Higher fats / Lower fats / Linoleic acid (18:2) / T/L

Average hard margarine 30 12 2 7 15
Average soft margarine 12 4 0.2 19 60
Branded shortening 34 18 3 6 11

Butterfat 7 2 5 3 1.4
Beef fat 5 2 8 3 .6
Mutton fat 6 3 5 3 1.2
Lard 0 2 1 11 0

I'm not convinced until further investigation that lard (of the supermarket variety) poses a problem.
Just don't ask me what higher and lower fats are :lol:

Geoff
 
The article also states:

Lard is also often treated with bleaching and deodorizing agents, emulsifiers, and antioxidants, such as BHT.[4][10]
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so another reason to avoid it. Particularly as BHT has been linked to cancer and other health problems.
 
Make your own lard, its easy
Get pig fat from butcher, no lean meat on it, just the fat
Cut it into small dice
Place in a high sided pan, medium heat, add a little bit of milk
Stir frequently, the fat cubes will let out the fat and turn brown, it takes a while, do it on low heat
When all fat has been rendered you will have lots of brown crispy bits floating in the fat, strain through a metal sieve into a crock pot, let the lard cool, keep in a cool place.

Whenever you roast a pork or beef joint, ask your butcher for extra bones, place them in the bottom of the roasting tin, the meat goes on top, this way you get rich gravy and dripping.

I have some old photos here of lard making and a recent one showing dripping from a pork roast a few weeks ago.
 

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