100% Pure All Natural Pork Lard

From the listing:

• Rendered From 100% Pure All Nature Pork Suet, The Best Grade of Pork Fat Available
• 100% Pure, No Additives or Preservatives, Gluten Free
• Ideal for Making Soaps, Skin Creams, Frying, Sautéing, Roasting, Grilling & Baking

Rendered organic pork lard 1 Pound (16 scaled ounces), Unsurpassed quality- very waxy, odorless and pale. Pure Rendered Premium lard from the kidney fat (suet) of Organic raised is the only lard we offer. Fresh and Odorless, perfect For Cooking; Soap Making; Candle Making or Hand Made Cosmetics. Our Pure Pork Lard has not been bleached, deodorized, hydrogenated or altered. It's 100% pure, nothing added. Packed in food safe container, you get 1# of pure organic lard that's easy to measure and use It has a high smoke point of 400º (F) which makes it an excellent choice for all types of cooking including frying, sautéing, roasting, pan searing, grilling or baking. Pork Lard is highly stable and so refrigeration isn't required. We do recommend keeping it refrigerated if you have the space as it keeps it fresher longer and extends the product life.

My Thoughts: Growing up Latina, I knew lard was a staple - although most of my aunts used it and we used olive oil for most of our cooking. Wanting to make tamales (before I realized I was sal-sensitive) I picked up the two most popular brands: Armour and Morrell Lards - I was so surprised to see it was hydrogenated with all sorts of preservatives!

I now use this brand of lard (although I use tallow a little bit more). Animal fats can tolerate high heat cooking without changing chemical composition much, adds a great flavor, makes things crispy, and doesn't contain salicylates. This lard is also quite smooth (compared to tallow that can be gritty) and has no fragrance which makes it nice to rub on skin as a moisturizer.

Where to find it

• Amazon: https://amzn.to/3yda3qO

Disclaimer

These products are provided as a possible suggestion for people who are sensitive to salicylates or have food allergies. Always consult with your doctor and/or dietician before beginning dietary investigation into a food intolerance. Information on this site is drawn from the personal experience and scientific literature. The low-sal-life.com and Sarah Verlinde cannot be held liable for any errors or omissions.

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