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How to Render Lard the Right Way

Rendering and using lard has gone by the way side as our fat obsessed culture has taken reluctance to using it in fear of high cholesterol and blocked arteries. Deemed the “un-healthy” fat, we have turned to vegetable oil which we now know has caused us more harm than good.

One of the outcomes of the campaign against animal fats was the producers response of breeding leaner animals. Heritage breed animals known for their flavor and juiciness which yielded about 33 pounds of fat was sacrificed for leaner animals slaughtered at younger ages with a mere 10 lbs of fat. Instead of rosy pink flesh marbled with fat we now have “the other white meat” void of taste and flavor.

It’s a shame as fat from a pastured animal is a mixture of saturated, polyunsaturated, and monounsaturated fatty acids. Most of the fat is made up of monounsaturated in the form of oleic fatty acid. The same fatty acid in olive oil praised for it’s health benefits to lower your risk of heart disease.
- See more at: http://www.myhumblekitchen.com/2011/02/how-render-lard-the-r...

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