In my kitchen I gently cook the chunks of fat that naturally occur over a pig’s back from ears to tail, rendering out the beautiful, pure oil. After filtering and cooling to it’s solid state it is then All-Purpose Lard.
For several thousand years rendered body fat from pigs, sheep, and cattle was ubiquitous in homes and on farmsteads. Today, most of it is relegated to the commercial waste stream. Ugh.
I collect extra pig fat from a select few local organic farmers and render it into the beautiful lard, full of healthy fats and minerals, that can only be created by happy, healthy pigs raised outdoors on lush pastures.