"Chicken broth is a tasty substitute for fat in your cooking", says the organic low-sodium box sitting on my cupboard shelf. Sorry, but NO, it is not. Do you know what IS a tasty substitute for regular cooking oils? Real, healthy, sustainable . . . animal fat. Fat like this ultra-premium leaf lard, rendered by the folks at Fatworks just for you. Take quality pastured pigs and render out only the best of the best of their richness and you have something amazing, like clouds of decadence in a jar. Use it for cooking, dining, or bathing. Just kidding on the last one. Maybe.
Lard is pig fat, rendered out into stable form. But what is leaf lard? Good question. Consider the difference between green and fruity olive oil and a milder extra-virgin variety. Both are great for you, but one is boldly flavored while the other is mild and able to blend with any recipe you can dream up. Same goes with fats - the purer the fat, the milder the flavor and the more compatibility with any dish.
When it comes to pork fat, the most robust would probably just be fat from cooking bacon, full of flavor but also particles and sediment. Next up the line is rendered lard, good for frying but often still carrying a bit of porky flavor. Not that there's anything wrong with that. And then, there's leaf lard. It's lard but only more so, the choicest quality, the cream of the crop. Because it is so pure, the flavor is milder which makes it perfect for cooking where you'd rather not impart a meaty or bacony flavor to your dish.
Let's get right into it, shall we: How does this taste? Is it really OK to cook with? There are two kinds of people who will love this lard: fans of all things piggy and bacony, and everyone else. Both groups will love this leaf lard because of its mild taste and excellent high heat capabilities. It's multi-purpose, hearty, and delicious. Dig in.
This is quite possibly the finest lard available. Not only is this from 100% Pasture Raised pigs, it only uses the prized pig "leaf". This means it's less "porky" tasting than any other type of lard made. This makes an amazing lard that is delicate, light and "clean" tasting. Bakers have cherished leaf lard because it creates the best crusts and cakes while not imparting any flavor of its own. And because of its high smoke point, leaf lard is simply perfect for frying and sauteing, especially when you want the natural flavors of your ingredients to shine. Fatworks Pure Premium Pastured Raised Leaf Lard is essential for anyone interested in cooking with traditional fat. Take a bite of what you make with it and you'll soon be Praising the Lard.
Taste. Nutrients. Sustainability.
Leaf lard is simply the name of the highest quality pork lard in the world. Why is it such high quality? Well, Fatworks takes organic leaves and gently crush them into... just kidding. Leaf lard is such high quality because it's made from only the so-called "leaf" of the pig. These are protective deposits of 100% pure precious pig fat. There is no meat muscle in the leaf and hence a milder pork flavor. Leaf lard is the most prized cooking oil of all by bakers because it creates the lightest, moistest and flakiest crusts. Once you make a pie crust with Pasture Raised Leaf Lard you'll know exactly what is meant by the saying "real fat works". But leaf lard is not just for baking! Pastured Leaf lard is perfect for frying and sauteing when you want oil with a neutral flavor that allows the ingredients of your dishes to shine. Fatworks' lard is 100% Pasture-Raised.
Dr. Andrew Weil, one of my favorite healthy keepers of knowledge, has this to say about lard. "Nutritionally speaking, lard has nearly one-fourth the saturated fat and more than twice the monounsaturated fat as butter. It is also low in omega-6 fatty acids, known to promote inflammation; according to lard enthusiasts free-range pigs that eat greens, not grains, have higher levels of omega-3 fatty acids. Lard has always been prized as a cooking fat because it has a higher smoking point than other fats. For that reason, foods fried in lard absorb less grease. It also has the reputation of producing ultra-flaky pastry crust."
Want to know more? There is a post over at Weston A. Price about the nutritional benefits of all kinds of animal fats. It's worth an in-depth read. The highlights? "Lard or pork fat is about 40% saturated, 48% monounsaturated (including small amounts of antimicrobial palmitoleic acid) and 12% polyunsaturated. Like the fat of birds, the amount of omega-6 and omega-3 fatty acids will vary in lard according to what has been fed to the pigs. In the tropics, lard may also be a source of lauric acid if the pigs have eaten coconuts. It was widely used in America at the turn of the century. It is a good source of vitamin D, especially in third-world countries where other animal foods are likely to be expensive."
Read it all here: http://www.westonaprice.org/know-your-fats/the-skinny-on-fats/
What is leaf lard best used for, compared to 'regular' lard? Well, let's talk about tender and flaky. Let's talk about things that should be delicate and melting. Could be pie, could be tenderizing that skillet of brussels sprouts on the stove. Or, just use it wherever you require a neutral cooking oil, and bask in the high-temperature abilities. The uses are endless.
Rich in antioxidants
This is Fatworks, the Fattitude Adjusters! Their mission is to educate about the benefits of using REAL cooking oils like tallow, lard and duck fat while crafting these traditional fats the most natural way possible. For years fat has been slandered, beat up, picked on and falsely accused! But no longer, for Fatworks are the Defenders of Fat! Far from being unhealthy, new research strongly supports the idea that fat works as a vital part of a healthy and balanced lifestyle. If you are passionate about cooking with the highest quality foods and understand the importance of real fat then you already know Fatworks.
Why did Fatworks actually leap into business? Simple. No one was dedicating themselves solely to making high quality, traditional animal fat. Fatworks was born!
First, they had to build relationships with farmers. No easy task, of course. After the farmers are found, Fatworks had to figure out and hone their skills at rendering the fruit of the farmers: fat.
Once all that was done, there was a ready audience. In fact, there are thousands and thousands of people who have discovered the health and culinary benefits of cooking with grassfed tallow, pasture raised lard and pasture raised duck fat.
But ultimately Fatworks is a celebration of cooking! High-quality fats will absolutely make your food taste better. It's what gourmet chefs have known all along! And the big secret is that you don't need to be a gourmet chef to use Fatworks. Just take any of your recipes that call for butter, shortening or vegetable oil and replace those with traditional fat.
It's a term of endearment from Fatworks to their most valuable employees - those that actually craft, render, and produce the very jars of fat you are about to enjoy. They are important and appreciated.
Does a cross-fitter wear knee socks?