About Us
I grew up on an Iowa pig farm. We had plenty of lard in the fridge and freezer. For the most part, I used lard to make flaky pie crusts. But over the years, I've learned there is so much more to use lard for. I also learned that is is a mono-unsaturated fat (that's one of the good ones) demonized by P&G to sell Crisco, which is a hydrogenated fat (that's one of the bad ones).
As an adult, I moved to the East Coast and as farmer's markets started popping up about 20 years ago, I started looking and asking for lard. I was very surprised when farmers told me that either they threw away the back fat and/or leaf lard or they didn't process more than they could use themselves. I encouraged them to bring some to the market.
I am very encouraged to see good organic lard from pigs raised on pastures at most of the farmer's markets I go to..and increasingly in alternative grocery stores like Whole Foods, Mom's Organic Market and many more. I encourage you to explore the resources and recipes posted here...and to start looking for and asking for organic lard where you live.
As an adult, I moved to the East Coast and as farmer's markets started popping up about 20 years ago, I started looking and asking for lard. I was very surprised when farmers told me that either they threw away the back fat and/or leaf lard or they didn't process more than they could use themselves. I encouraged them to bring some to the market.
I am very encouraged to see good organic lard from pigs raised on pastures at most of the farmer's markets I go to..and increasingly in alternative grocery stores like Whole Foods, Mom's Organic Market and many more. I encourage you to explore the resources and recipes posted here...and to start looking for and asking for organic lard where you live.