The "fat of the land" is meant to indicate a blessing, an invocation of something great and desirable. After so many years of fat-shaming and low-fat dietary guides, it's time to return to what is real: animal fat, raised naturally and full of nutrients and sustainability. Take this pastured pork lard from Fatworks: clean-tasting, perfect for high heat, you ain't never found a veggie oil that can do what this pint of pig can for your recipes. Start with one jar and prepare yourself for the addiction to come.
Lard is pig fat, rendered out into stable form. And THIS lard, well, boy howdy. This lard is quite something else in terms of taste and pedigree. Only the fatback is used to render out this flavorful grease that is just waiting for your each and every recipe to appear.
Back up just one moment... what are the different kinds of 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 and still carrying a bit of porky flavor. Not that there's anything wrong with that. This pastured lard from Fatworks is full of flavor and bold enough for your heartiest dishes.
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 pastured lard because of its distinct taste and excellent high heat capabilities. It's multi-purpose, hearty, and delicious. Dig in.
This is pig made for the pan, and is recommended for adding subtle, natural flavor to your dishes. Although we love it as the perfect lard for frying and sauteing you can certainly bake delicious crusts and pastries with Pure Lard just as you would our Leaf Lard. Who knows . . . you may prefer it.
Taste. Nutrients. Sustainability.
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/
Pastured lard is amazing in any dish that needs a bit of fat and a bit of flavor - and what doesn't, right? Use it where you think, "oh, a bit of bacon grease here would be awesome". Can you say brussels sprouts? How about eggs? How about melted over top some steamed broccoli? I'm thinking a drizzle over mashed potatoes. Or a coating over some cubed parsnips ready to roast in the oven. Yow.
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?