Good Lard!

Pastured pork fat is the mother’s milk of the fats - literally. No known fat on the face of the earth is so similar to mothers’ milk as is pork fat. The only real difference is that the saturated fats in pastured pork is lower than the human version, arguably making pork fat superior to mothers’ milk, at least for us older folks. So use it when it comes as lagniappe in your cooler.

How do you make it and how do you use it?

Make it by taking the chunks of fat we send (some will be ground, some not) and put it in a slow cooker on the higher heat setting in the morning. By the afternoon, you will have a warm liquid. Strain out the remaining solids, pour the lard into glass, lidded jars, and stick it in your freezer for later thawing and frying, sauteeing, adding to beans, whatever you use oil or other fats for.

Or get out on the edge of cooking and use it as a confit. Instead of jarring it up from the slow cooker, skim the solids off, drop in a chunk of beef, pork, chicken or duck and allow the process to continue until the meat is cooked in the confit.  You can store it in the fridge for a long time - and should - completely surround the lard. When you are ready to re-heat and eat, pull the meat out, warm it and use some of the lard to fry potatoes in. Just add a few greens and a fruit and you have a complete meal.