He renders lard.
He goes to butcher & gets an enormous bag of pig fat (this makes our butcher happy). Enough for a couple of slow cookers full. For about $12.
He chops up the fat & slow cooks it. Freezes the fat he doesn’t use in the first round. Then we use the lard for cooking & Matthew also uses it in his other new hobby: Autoimmune Protocol (AIP) baking.
For our first 12 months on the AIP we did no baking. But suddenly, on the advent of year 2, Matthew tried a couple of recipes & now makes AIP shortbread somewhat regularly (substituting his home-rendered lard for the palm-oil shortening).
Being ketogenic, I don’t eat his shortbread much, but he says it increases his quality of life and is helping him get through the winter.
Why lard? Lauren Geersten at Empowered Sustenance offers 10 reasons.
The 11th reason is that you get cracklings as a delicious by-product of the rendering process.
And making one’s butcher happy could easily be reason #12 (never underestimate the potential benefits of a happy butcher as an element of biohacking success~).
- 2-3 lbs of pork fat
- ¼ cup water
- Himalayan Salt (or similar) for cracklings