5 pounds pork back fat or leaf lard; Instructions: Dice fat into 1-inch cubes. Grind in meat grinder or in food processor until fine. In a large pot, add about 2 quarts of water and the ground-up fat.

Fresh lard is usually just the rendered pork fat, while shelf-stable lard usually contains some amount of hydrogenated fat to preserve freshness. The fresh, refrigerated lard is the healthiest option.

The meat is the eighth healthiest food in the world and is even more nutritious than some fruit and vegetables, according to ...

So let go of what you’ve heard about this fat and learn why we are Team Lard. Here, we talk to experts about when you should ...

She suggests either asking your butcher for back fat or leaf lard or getting a pasture-raised, organic cut of pork like bacon or pork belly and rendering it at home, which is as simple as slicing ...

Although some tout lard as a "healthy" animal fat, it's still high in saturated fat, like butter. So eating a lot of it is not really good for you. But tasters agree, it makes a darn fine pie crust.

Chefs have been championing lard for some time — and some home cooks never gave it up. Lard: Fat chance for a comeback? Skip to main content Skip to main content ...

Also, when and how to use it. Liudmila Chernetska / Getty Images It might not be an ingredient you hear about very often today, but lard has been used in kitchens around the world for centuries ...