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Pork Lard

Pork Lard

Save $2.20 /lb.
$8.79 /lb.
$10.99 /lb.
Avg. 2 lb.

Comes in a 32 ounce container 

Forest-raised pork lard is a delicious and versatile cooking fat! It is known for its rich flavor, creamy texture, and numerous culinary applications. Here's a detailed description of forest-raised pork lard:

Flavor and Aroma:

Forest-raised pork lard has a distinct and robust flavor that sets it apart from lard sourced from conventional farming methods. The lard carries subtle earthy and nutty undertones, reflecting the pigs' varied diet and their exposure to the forest environment. Its aroma is rich and inviting, adding depth to any dish it is used in

Texture and Consistency:

When rendered properly, forest-raised pork lard has a smooth and creamy texture. It is not overly greasy and provides a velvety mouthfeel. This characteristic makes it an ideal choice for baking, frying, sautéing, and even as a spread.

Culinary Applications:

Forest-raised pork lard is highly versatile and can be used in a wide range of culinary preparations. It has a high smoke point, making it suitable for high-temperature cooking methods like deep-frying and pan-searing. It adds a unique richness to pastries, biscuits, and pie crusts, resulting in flaky and flavorful baked goods. Additionally, it can be used as a base for cooking savory dishes, imparting a savory depth and enhancing the flavors of various ingredients.

Nutritional Profile:

While lard is primarily composed of fat, it offers a few nutritional benefits. Forest-raised pork lard contains a good balance of monounsaturated, polyunsaturated, and saturated fats. It is also a natural source of vitamin D, which is important for bone health. 

In conclusion, forest-raised pork lard is a premium cooking fat with a distinct flavor and texture. Its natural sourcing and sustainable farming practices contribute to its exceptional taste. Whether used for baking, frying, or sautéing, forest-raised pork lard adds a delicious touch to a wide variety of dishes and elevates the culinary experience.

How we raise our pigs