Pork Lard can be unrefrigerated for a month without any issues. Lard – $5.00/1 pint tub. Not every supermarket carries lard, and it may be best to ask before wandering around in search for it. Yes—and it's much more likely that the lard you purchase there has not been hydrogenated. Organic Pork Lard (350g*) All of our free range organic pork lard is made from the fat trimmings of our traditional breed pigs, which are free to roam and forage for their natural diet on fresh pasture. You simply simply dice the fat, melt it in a slow cooker for a few hours, strain it, and store it in the fridge. Head to your local farmers' market or go straight to the source—a farmer who raises his or her own pigs. So now I need to know where I can buy pork lard in Cebu-City. 4.3 out of 5 stars. Locally Raised Pork Lard. Your Christmas Dessert Table Needs These Recipes. Taken from the soft fat reserves on the inner carcass this dry organic fat is as versatile as it gets with many culinary uses and heaps of flavour. Only the fat was 400php and that way its too expensive to do it yourself. Can be rendered into lard or added to meat dishes for enhanced flavor. The raw fat comes exclusively from our pasture raised Red Wattle hogs. Lard is particularly useful for baking. Our Blog! to 3.29 per lb. Luckily a friend of us who is a chef made some lard after I told him. If interested, please contact us to arrange purchase / … If you need to make that recipe soon and can't wait for a delivery from Amazon, or you're still not fully sold on lard and would rather use something a little more familiar, you can simply stick with a cooking oil that you're more familiar with. This is old fashioned lard which means it is non-hydrogenated and has no added stabilizers. But the real value in lard is its versatility in the kitchen. Customer Questions & Answers See questions and answers. Our Pure Pork Lard has not been bleached, deodorized, hydrogenated or altered. This means the product will have a longer shelf life, but it will include trans-fatty acids and less vitamin D. If you can't track it down at your local Walmart or Kroger, this not-so-healthy tradeoff could explain why it's been pulled from shelves. Lard is also a source of cholesterol. 375 g. Lard is rendered Locally Raised Pork Fat. You can also order online from certain farms, ranches, or butchers, including Fannie and Flo and Grassland Beef. If you are making pie crusts or pastries, this is the stuff for you. Only the fat was 400php and that way its too expensive to do it yourself. We are currently out of stock on this product. Use for roasting, baking or frying for a fuller flavour. So now I need to know where I can buy pork lard in Cebu-City. Well, then, you’re familiar with lard! 200g in a pot and ready to use, rendered to lard by slowly baking on a low heat this will keep for months… Happy cooking and enjoy. Organic Pork Lard is rendered and ready to use directly from Gazegill Organic Farm from our organic pig herd. If you're trying out a classic recipe for Southern buttermilk fried chicken, going down the rabbit hole to figure out how to make a flaky pie crust, or trying to perfect the ultimate chocolate chip cookies, you may have found yourself on a quest for lard. Buy More Save More; Bulk Meat; SALES. I also get my ground pork for sausage from them for breakfast sausage, (we make it out in patties and freeze it) however, the price fluctuates on it depending on what they have to make it from but if I order Lean Pork I get lean pork not pork and a bunch of fat, they trim it down and grind it good for me. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. He bought pork fat in the grocery and the result is about 500gram lard. If you're interested in adding the cooking fat to your recipe regimen, here's where to buy lard, how to use it, and easy ways to either substitute, or make your own. The once-ubiquitous, then ridiculed, then long out-of-fashion cooking oil has been making a comeback lately, thanks to a generation of more considered nose-to-tail cooks determined to bring all kinds of formerly forgotten cuts of meat (like short ribs) back to the table.

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