Lard. It is what we use in our home when we need a solid fat. I also use grass fed butter or coconut oil. It depends on the recipe and what flavor profile I am trying to achieve. Lard is pretty flavorless when used in baked goods. It makes the best buttermilk biscuits. Really--it does!
There are two types of pork fat you can use to make the lard: the back fat and the leaf fat. You will need to talk to your local butcher to see which one he access to. I have used both. Leaf fat is sought after because of its prized performance in baked goods and little-to-no flavor. I buy mine through a local catering business that resources local farm produce, dairy and vegetables. He offers a CSA and has been able to get pretty much anything I want--including this pork fat. I am hoping to get some ducks in the Fall to render duck fat. Oh, the fun I will have with that tasty ingredient.
Rendering your own lard is not hard. There are several methods that you can use to obtain the lard. I have read that there is a process of using a crock pot and the other is to slow cook it in your stove. I like the method of using a pot on the stove top. I am in the kitchen usually and I do other things while the fat is rendering. This works for me.
|My lard comes in strips. I separate the lard into the portions that I want to use to make a batch and freeze the rest. To use, I thaw the lard and follow the directions below.|
Here is my recipe for the best gluten free biscuits (use this lard): BISCUITS.