Cooking with lard. It wasn’t butter or canola oil. And definitely not extra virgin olive oil. Lard, (rendered pork fat) was what people used when they needed to make pastry or when dinner needed frying. Curious about cooking with lard, read on.
What Is Lard?
Lard is 100% animal fat (pork). It’s a rendered fat from pigs, primarily taken from the fatty parts of the pig, such as the abdomen, butt or shoulder. The meat is cooked slowly until the fat has separated. The fat is then chilled and formed into a block and packaged.
It is used in cooking and baking and known for its rich flavor and smooth texture.
There are a few types:
- Rendered lard: Cooked and filtered fat, often used for frying or sautéing.
- Leaf lard: The highest-quality lard, from around the kidneys, prized in baking (like pie crusts) for its mild flavor and flakiness.
- Processed lard: Often hydrogenated to make it shelf-stable and no-refrigeration needed, it can sometimes contain trans fats, so read the label for this informaiton.
Lard was once very common in kitchens before being replaced by vegetable oils and shortenings, though it has seen a resurgence due to its natural origins and culinary value.
I bought some lard yesterday. Ok, pipe down everyone and don’t have a heart attack (pun intended). It’s not like I”m going to be frying up vats of flour-dredged deep fat fried food everyday, I just happen to like lard for cooking certain things. And you should too.
Here are reasons you should consider cooking with lard:
- It’s great for cooking at high heat. It doesn’t smoke, and it browns things beautifully
- I’m not afraid of butter, but Lard has 20% less saturated fat than butter. it’s higher in monounsaturated fats which are said to lower LDL cholesterol; and it has none of the trans fat that shortening does. Chew on that.
- It doesn’t give food a pork flavor. It’s not bacon, it’s rendered fat. It makes everything crispy without leaving flavor.
- As much as we all love olive oil roasted veggies, sometimes they can turn out a little soggy. Try using lard next time and tell me what you think.
- I learned the importance of using every bit of the hog in Culinary School. Lard guarantees that you’ll feel “sustainable”.
- Biscuits – nuff said.
- Add a scoop to your dried beans in the crockpot, like I do for my Cowboy Beans. They’ll turn out creamier than ever.
Just look at that fluffy scoop of Morrell Lard. Seems like there should be a little skier swishing down that pristine slope. We see now why Morrell has so suitably named their product Snow Cap.
And you bet, there was no shortage of lard at Lowe’s.
Why Cook With Lard? Because it makes everything better.
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I used to live in Colorado but now reside in Alaska. There is plenty fresh seafood here but not alot of good Mexican food. Does anyone know how to make the chili that chubbys makes, I do miss that good chili. I know they use lard in the recipe but would like to know the rest.
Everyone is right about lard being wonderful in piecrust. It is even good to mix it half and half with butter. Seems like homemade tamales require lard too. I will have to look in Mexican markets for some.
Lard also makes the best tortillas. You know I’ll be giving that a try
what a fun shopping trip & great looking breakfast!
I love trips like these……and hope you could work off the delicious looking brunch?
Well, I did the best I could. 🙂 As always, thanks for stopping by
Lard o’ mercy! Those pork chops look great for breakfast. You’re my kinda gal.
Hugs Chris, and always love your comments.
Avanza has really good little tamales. And quality chile caribe (sweet New Mexico crushed red pepper), a secret ingredient in my salsa.
Tapatio is great, it has a slightly starchy taste behind the heat that becomes addictive.
And please don’t ever, Ever, forget Frank’s Red Hot. moment of silence.
And just where were you when I needed you Mr. Avanza expert??? I didn’t see any little tamales….I guess it seems I needed you there for a tour.
I get around. For a non-foodie, I’ve got some tricks up my sleeve. When you’re finished interviewing all those real food people, slip me a call and I’ll give you some pointers : )
My knowledge base mostly revolves around finding other people who make good things, so I don’t have to make them and I can just eat them. So specific dishes at restaurants, shops, etc. are my thing. And…your kitchen.
Oh, and…don’t forget. I’ve got three recipes. Total. In my entire life I’ve been able to avoid making anything except these three things which I got tired of nobody making right, so I up and made them myself.
More later, maybe……under the influence of red wine.
I’m still laughing about “Lard Ass” . . .
I think lard definitely has it’s place – the enchalada sauce my Mexican neighbor in Texsa made, HAD to have lard for the flavor. And the best pre-made pie crust I’ve ever tasted uses lard. It’s a natural product as opposed to shortening which I think has trans-fats.
And I think your breakfast looks delicious (especially on that green plate!)
Lard Ass is no laughing matter!!! 🙂
I am going to make a pie crust soon. I’ve heard that lard makes a superior crust years. And stay away from that green plate! 🙂 I only have four of those and I have nightmares about breaking one. I love those plates and bought them at Safeway a few years ago. Safeway may not carry lard, but they can sometimes have some nice plates. Go figure.
I bought some lard last month when I made homemade refried beans. Why have I never thought of pork chops for breakfast?? Will have to remedy that 😉 I’d rather shop in a grocery store than anywhere… looks like you got a good haul on your trip!
What a wonderful store in which to shop. I know you didn’t go to bed hungry :-). Your photos are lovely and pork chops don’t sound at all bad. As a matter of fact, you’ve made me downright hungry.
Lard is a superior ingredient in fine, flaky pastries…nothing like it!
I don’t know why everyone freaks out over lard. It’s perfect for certain things so you just gotta use it!
I agree. Example: Flour tortillas made with lard are far superior.
I’m lucky here … we have a good sized Mexican population… so even Walmart carries lots of Mexican products… prbably the largest Mexican cheese assortment I’ve seen anywhere…
I don’t use lard anymore…. but breakfast sure sounded good and looked even better!
Never thought about Walmart. I’ll have to stop in and take a look. Thanks for stopping by Linda.
I want to make my own lard. I just need lots of pork fat!
I wouldn’t know how to make lard. Think I’ll leave that to the professionals. Thanks for stopping by Pam.
I am planning on making confit chicken and replacing the duck fat with lard. I thing it will work well.
It sounds as if you found a good market for your Mexican goods. I do the same with my Oriental products. If I buy them t the grocery they are very expensive. If I buy the at the Oriental store the price is much more reasonable.
Same here Ed, our Oriental Market has great prices. Looking forward to reading about your confit chicken. Thanks for stopping by.
I know, everyone groans when you say LARD. But it makes the very best pie crust!
When I was a kid, we didn’t have pork chops for breakfast, but we always had side pork. Which is kind of a cross between bacon and a pork chop. It went so well with our buckwheat pancakes!
Don’t think I’ve ever had side pork. I agree, my mom always used Crisco for pie crusts and they were fab. Can’t imagine what a lard crust would be like. Thanks for stopping by Barbara.
Looks like a successful shopping trip and a great breakfast – even without the gravy. My youngest daughter doesn’t even like gravy – I can’t imagine. Thanks for the mention.
How can anyone “not” like gravy??? As always, thanks for stopping by Larry.
Pork chops taters and eggs… Are you from the Ozarks… that;s my dad’s favorite meal!