Pasture Raised Leaf Fat makes the highest grade of lard. It comes from the area around the pig's kidneys and loins and is known for its neutral flavor. Leaf fat contains up to 50% of monounsaturated fat (the same type of fat found in olive oil) and is actually lower in saturated fat than other animal fats like butter and tallow. It's perfect for high heat cooking, making biscuits, or flaky pie crust! Did you know, pasture raised pork fat is the second highest natural source of vitamin D after cod liver oil? Lard also contains other beneficial nutrients such as vitamin B complex, vitamin C, iron, and phosphorous making it a great choice for nutritious cooking. 1 lb. avg weight Raised on pasture - free to roam, root and forage Heritage breeds know to produce the best flavor In addition to pasture, our hogs are supplemented with a non-gmo corn-free, soy-free grain - no hormones or drugs ever Frozen & vacuum sealed to preserve freshness To Render Lard: dice up the fat while it's still partially frozen, and place into food processor or high-powered blender. Place ground fat into a slow cooker and set it to low. Cook uncovered for about 3 hours, depending on the size of fat chunks. Be careful not to overcook or let the edges burn, as this can change the smooth flavor of leaf lard and make it less suitable for pastry use. Strain rendered lard through fine mesh sieve and discard the chunks and any meaty bits. Strain again through a few layers of cheesecloth. Thorough straining (and adequate cook time to allow water content to evaporate) will lead to longer shelf life. Store in a glass jar in pantry or fridge. About 1915 Pasture Raised Pork The saying "pork, the other white meat" (aka pale pink) is non-existent in our vocabulary. Our pork has unmatched flavor, dark red in color and well marbled - the type of pork high-end restaurants are after. We do this by choosing "old world" heritage breeds, and put them in an environment they were designed to be raised in, either on pasture or in the brush where they can forage on grasses, acorns, whatever their snouts find with plenty of room to move in the sunshine, and supplemented with a NON GMO grain. When you raise pigs the way Tanner and I do, you don't have give them growth promoting drugs like sub-therapeutic antibiotics or beta-agonists which are so commonly used today in America (and illegal in many other countries). Drugs and crammed barns are a necessity to keep the price of grocery store pork low (yes meat is a commodity.. isn't that crazy?), and that is what many people want. However at 1915, we believe with all of our heart in providing a choice to those that value flavor, your health, and animal welfare first. - Catherine
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