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Jan 2017 update ~ We are offering nationwide shipping on our lard products at this time. Please email us your complete shipping address including zip code, as well as how many tubs you would like and we’ll put together a shipping quote for you. 2 tubs will fit in a small box and 4-5 tubs will fit in a medium box depending on where it is shipping too.
We offer ready to use lard and leaf lard in 1 pint tubs that weigh just under 1 lb each. The raw fat comes exclusively from our pasture raised Red Wattle hogs. This is old fashioned lard which means it is non-hydrogenated and has no added stabilizers. There is nothing in there but the pure, rendered lard.
We offer two types of rendered lard. Leaf lard is made from the fat surrounding the kidneys of the hog. The leaf lard is considered to be the highest quality fat from the hog, with a high smoking point and a neutral flavor. If you are making pie crusts or pastries, this is the stuff for you. Yes, of course you can use it for all other cooking needs (general baking, frying, etc) though it really shines in the pastry department.
Regular lard is made from the back fat and other odd bits of fat from the hog and is well suited for general frying, sauteing, biscuits, rolls, tortillas and any other item that calls for lard or shortening. You can swap lard for shortening in any recipe and you’ll be delighted with the results.
Leaf Lard is $8.5/tub and Back Fat is $5/tub.
Long ago lard was always in the kitchen. It was the “go to” fat for all things cooking. Then along came the commercially produced shortenings and the claims that lard was “bad” while shortening was “good”. It wasn’t long before lard was less and less utilized and then it was almost gone. Recently, science has shown that in fact, lard is not that bad after all, and in fact, it can be a rather healthy part of your diet; in particular lard from pasture raised hogs that are free of antibiotics, feed additives and other growth stimulants. Lard from pasture raised hogs is higher in vitamin D and other important nutrients.