Tub O'Lard To the Rescue! Recipes and Ways to use this Healthy Fat!
I recall a time when my cupboard had canola and vegetable oil in it while sticks of margarine sat in my fridge. I mean, these items were healthy fats right? To be slim and healthy these were the oils to consume… at least that’s what we were lead to believe.
Food can harm or help our bodies
As I’ve continued down my health journey, I’ve learned these oils are actually evil for your body!! They’re full of Omega-6 Fatty acids, (which are NOT the healthy Omega-3 Fatty acids) that cause heart disease, obesity, and all sorts of health issues as well as tons of inflammation in our gut. Dr. Udo Eramus reports in his book Fats that Heal, fats that Kill: A complete guide to fats, oils, cholesterol and human health that consumption of ANTI-inflammatory fats has dropped by nearly a fifth since the 1850’s, while consumption of omega-6 PRO-inflammatory fats has doubled in that time.
So obvious change is to start using olive oil right? Well, kind of. When heated to high temperatures, olive oil begins to oxidize - this means free radicals are created, which are linked to being host to many diseases. Heating olive oil wrecks havoc just like the vegetable based oils do. Keep your olive oil for salad dressings or adding a finishing touch to a dish.
*Sigh*, what a kick to the gut when all I am trying to do is keep my family healthy. At this point I wasn’t sure what was safe to cook with, but then…..
Praise the Lard, I mean Lord!!
Lard from pasture-raised pork, is a healthy fat - what?! The natural, stress-free outdoor living conditions, as well as non-GMO feed and abundant amount of grass and bugs pigs consume on pasture produces lard you want to consume. Tests from the Weston A. Price Foundation discovered that lard from pasture raised pigs contained 1,000 IU of vitamin D per tablespoon. This is a natural immune booster. Also, this level of nutrient is hundreds times that amount in the USDA food database based on conventionally raised pigs. Lard doesn’t make you fat, it is the same ‘heat healthy’ fat as avocado or olive oil (not used at elevated temperature). It breaks down properly during digestion, and gives our body what it needs instead of the ‘junk’ that causes inflammation. It’s GOOD for you!!
I use lard in nearly all my cooking - there is always a jar of lard in my fridge. It is mild with a very slight hint of bacon flavor.
Here are 4 ways, including a dessert recipe, to use pasture-raised lard in your everyday cooking.
Frying: If you haven’t had your eggs cooked in lard you haven’t lived. What a way to start the morning - getting my family ready to start their day with a couple eggs that keep them going and satisfied until lunch.
Just heat a pan on the stove, add a spoonful of lard. Once it melts your ready to add your eggs. ENJOY!
Sauteing: Whether sauteing veggies, sausage or ground pork, lard adds a subtle, rich flavor - it won’t make it taste like bacon.
Because lard won’t oxidize at high temperatures it’s made for cooking without burning. Clean up is also easy too - lard makes it’s own non-stick layer on the pan.
Roasting: Most every night we have roasted veggies of some sort. Cauliflower, asparagus, broccoli, or brussel sprouts with sweet potatoes are some of our favorites.
Just add melted lard with some seasoning to a bowl along with the veggies and toss before placing them on the roasting pan - the vegetables crisp up beautifully in a hot oven (400 degrees).
But don’t stop there… rub a whole FreshORR Family Farms chicken with lard - you wanna talk about drool-worthy, crispy skin! This is one to try for sure!
Dessert: Sure, we’ve all heard about using lard to make amazing pie crust, but I want to share with you my recipe for the BEST Paleo chocolate muffins. Chocolate Muffins!
The BEST Chocolate Muffins!
Ingredients
1/3 cup: FreshORR Family Farm Lard
8 oz: Bitter sweet Chocolate Chips
4: Eggs
1/2 teaspoon: Salt
2 teaspoons: Vanilla Extract
1/4 cup: Cocoa Powder
1/2 teaspoon: Baking Soda
Step 1
Preheat the oven to 350.
Place an inch of water in a small saucepan and set it over medium heat.
Step 2
Meanwhile, crack eggs into a medium bowl. Add salt and vanilla and whisk until well combined and then set aside.
Step 3
Add lard and chocolate chips to a stainless steel bowl and place the bowl over the saucepan of simmering water, stirring occasionally until smooth and completely melted.
Remove the bowl from heat and let sit several minutes to cool slightly.
Step 4
When the chocolate mixture has cooled slightly, add it in thirds to the egg mixture, whisking until smooth after each addition.
Step 5
Sift the cocoa powder and baking soda over the egg and chocolate mixture in two rounds, stirring vigorously until there are no clumps of cocoa powder.
Step 6
Fill paper-lined muffin cups with the batter until 3/4 full and place in the hot oven.
Step 7
Bake for 12-15 minutes.
Check for doneness by pressing on the top of a muffin gently. You want it to give a little while remaining somewhat firm.
Don’t let them go to long or they will dry out. Cool on a rack.
These are best eaten the day they are baked, but will be delicious the day after if kept in a sealed container on the counter.
I hope you will try one of these uses/recipes and let me know how it turned out!
We have lard available now in our Farm Store! All from our own pastured pigs so we know it’s packed with vitamin D.
I hope to see you soon on the farm.
Until then may God be with you and bless you!
~Gina