If you’ve never tried cooking with lard–this cycle would be a great time to give it a shot! Lucky George Farm has their quarts of Large Black Lard priced 50% off! Normally they are $24, which means this cycle they’re only $12! This is an amazing deal for a local, delicious cooking oil. Their popular leaf lard is not on sale this cycle.
Ready to place your order? Click here!
Not sure about cooking with lard? Isn’t that the stuff my mom was always telling me to avoid? Our consumers have tried it and love it! Read a few of their testimonials below:
I used the lard for Thanksgiving turkey and gravy and it was wonderful.
From my use, your leaf lard is far superior than regular lard. Your leaf lard doesn’t give food a porkish flavor or smell, unlike other lards I have used. I find it gives veggies more flavor, satisfying the “umami” taste buds. I sautee our breakfast veggies every time with you leaf lard, and bake with it whenever a recipe calls for butter/oil/coconut oil. Since I know how well you raise your pigs (both in life and death), I can confidentially cook with your lard all the time without fear of exposing my body to harmful components.
I bake potatoes, sweet potatoes, and every squash with your lard, and even my father, a smoker all his life who has nearly no smell, comments on how good my cooking smells (and tastes).
Lucky George Farm is my go to supplier for the leaf lard that I use in my pie crusts. As leaf lard is not easy to come by due to processing regulations, I love being able to get this product from an Iowa family farm. I am very anxious to try some of their other products as well.
Lard is a versatile cooking medium and we know you’ll get a lot of use out of it! In case you’re still a little nervous, here are a few tips:
Tips and Tricks for Cooking with Lard from Jess Mimick
Keep lard in the fridge, so whenever a recipe calls for liquid oil, I microwave the lard for 45 seconds, enough to soften it so it blends easily (both for liquids and solid mixing).
For sauteeing/frying I scoop 1-2 spoon full, and let the oil melt before adding the food. I find it cooks/browns food faster, so lower temperature and more stirring is important (for sauteeing/frying) especially for garlic and onions.
With sauteed veggies, (I like them hot with bit of crunch and only slight softness) I cook the veggies to 75-80% cooked & then turn the heat down to the lowest option. I think the lard keeps the heat longer, so it continues to cook even after the heat is turned down.