Why the variation of the terms? His article includes a 58-minute interview of Dr. Fred Kummerow, which is also available on YouTube (19a) and as a transcript (19b), that exonerates properly rendered lard… Lard gets some competitionFor most of the 19th century, cotton seeds were a nuisance. There is one exception for fats that congeal at room temperature (bacon grease, coconut oil, etc. Avoid these. How to … Are products labeled Kosher or Halal generally of a better quality than those that aren't? But sometimes the fat is contaminated by particles that do not sink to the bottom of the pan when boiled in water and the resulting 'clarified' fat is a little discoloured and contains impurities. Your email address will not be published. With the paste, I stir about every 10 minutes and start straining about 20 minutes in. 4. This is not a concern. What is the history of souvlaki and is there any benefit in cooking meat on a skewer? And once you've tasted pastry made with lard or French fries cooked in tallow, you'll be hooked. You can also slice lard into small cubes and line them up in a baking sheet that has parchment paper. When buying commercially-available lards, make sure they’re not hydrogenated (most are [hydrogenated]). Transfer to mason jars. Sprinkle it with one teaspoon of powdered gelatin per half … But sometimes the fat is contaminated by particles that do not sink to the bottom of the pan when boiled in water and the resulting 'clarified' fat is a little discoloured and contains impurities. The liquid lard will appear golden brown in color. Measure into a small pot half a cup of water for every quart of used oil. Ladle and strain the … Once the water evaporates and the fat starts to melt, you should be working with all fat. Another use for clarified butter is making sauces, especially butter-based emulsified sauces like Hollandaise and béarnaise. Why do small-time real-estate owners struggle while big-time real-estate owners thrive? Making statements based on opinion; back them up with references or personal experience. How can a GM subtly guide characters into making campaign-specific character choices? I put everything together in a pan with cold water and heat it up until boiling at a simmer and then let it simmer for a little while and then switch off, let it cool. 4% solution, in which we render smoked pork fat sublime | Welcome to Auburn Meadow Farm, For the Love of Pork Fat (or How I Learned to Stop Worrying and Make My Own Lard) | How to Eat a Dinosaur, http://www.spain-in-iowa.com/2011/02/how-render-lard-the-right-way-snow-white, Polvorones de Aceite - Spanish Christmas Almond Cookies, Happy New Year: Top 10 posts of 2011 - A Little Bit of Spain in Iowa, Utilizing Our Local Ingredients: Embracing Fat | Rock Bottom Ranch, a site of the Aspen Center for Environmental Studies, http://www.spain-in-iowa.com/2011/02/how-render-lard-the-right-way-snow-white/, Recipes: How To Render Your Own Lard Using A Crockpot - Paleo Omaha, Recipe: Lard Rendering How To | Good Food, Why I love lard, and how to render it. Is there perhaps some additive can be used to clear these way or perhaps some different method of processing in order to get pure, pristine, white fat? Why does prepackaged deli meat taste better when you take each slice and “fluff” it? You really CANT "clarify" it . It's not how I make lard or tallow. I fry steaks in lard. I have found straining to be very effective. I have had some up to 2 years and tasted fresh. The usual method to clarify lard or tallow is to strain out the larger particles and then boil in water. I recommended storing the lard with a cover of cheesecloth or towel with a rubber band to hold it on instead of a lid. Thanks for contributing an answer to Seasoned Advice! Why is it so hard to build crewed rockets/spacecraft able to reach escape velocity? The usual method to clarify lard or tallow is to strain out the larger particles and then boil in water. Cover a strainer with a piece of cheesecloth and strain out the lard into a glass bowl or container. Remove the baking sheet and pour the lard cubes in a freezer bag. I fry ham in lard. Place in a large pot (for the stove top), a large pan (for the oven) or your slow-cooker insert. | The Knitting Scientist, How to Render Lard the Right Way (Snow White, Odorless) – My Humble Kitchen | MIDTOWN SOUTH COMMUNITY COUNCIL, http://www.myhumblekitchen.com/2011/02/how-render-lard-the-right-way-snow-white/#sthash.lTBzCvME.dpufSource, Perfect Pie Crust and Fresh Cherry Pie | Creative Culinary | A Denver, Colorado Food and Cocktail Blog, Rendering Lard from Pig Fat – Broadview Ranch, How To Make Milk Kefir – A Probiotic Yogurt-Type Drink, Honey Sweetened Christmas Granola with Candy Canes and Chocolate Chips, Naturally Pickled Leafy Greens and Stems with Onions, A Simple Recipe for Homemade Natural Fermented Pickles. If you choose to buy lard rather than render it yourself, be very careful about the lard you find in stores. And I fry pork and collect the rendered lard from that. I have not had issues with impurities - my rendered lard is very clear and white. Stack Exchange network consists of 176 Q&A communities including Stack Overflow, the largest, most trusted online community for developers to learn, share their knowledge, and build their careers. The fat rises to the top and when cold can be removed and is fairly pure. I fry potatoes in lard. What prompts this query is that I've now come across a situation where the contaminants are apparently so fine they don't separate out and fall down - the fat remains discoloured by their presence. To gather fat is to recycle grease and frying pan drippings by "Clarifying" them. If you read my blog with any regularity, you know I'm a big fan of lard and tallow. Here is what they stand for; lard is the liquid fats of animal fats, lardon is a cube or strip of pork fats, pork crackling has the same meaning as crunchy pork fats, and they both means rendered pork lardon that is crispy and crunchy. The small amount of water is just to get things started. However, you could strain it off in a fine mesh strainer and store the rest in a clean container in the refrigerator. (If there are large lumps of contamination I'll strain them off now). why is user 'nobody' listed as a user on my iMAC? Place this in the freezer for 2 to 3 hours. Am I obligated to disclose coworker misconduct? Is there a fool proof way to fry sausage? Rendering lard or tallow at home may sound intimidating, but trust me, rendering these fats is the easiest thing in the world. This will keep the moisture from being trapped. Rendering lard is easy, and it's the same process for beef tallow. Lv 6. After a little while, you will start to see a transparent, slightly yellowish liquid forming. HOME; ABOUT; DAILY STRIPS. The cracklings can be salted and saved as a tasty treat! Why do jet engine igniters require huge voltages? I am seeking a way to clear it completely. If the fat is from the inner organs, such as around the kidneys (the highest quality fat), remove the kidneys and organ meats before rendering or the final fat will smell off. Yes! I am going to try the crock pot method today as we have … The water prevents the fat from browning too quickly at the start of the process. I made my biscuits with lard and they were amazing! A careful cook seldom buys lard; she saves all the skimming from soup, all trimmings from steaks, and the drippings from roasts. Lard is a great moisturizer and is often used in folk remedies as the base for balms. rev 2021.1.18.38333, The best answers are voted up and rise to the top, Seasoned Advice works best with JavaScript enabled, Start here for a quick overview of the site, Detailed answers to any questions you might have, Discuss the workings and policies of this site, Learn more about Stack Overflow the company, Learn more about hiring developers or posting ads with us. The egg whites will bind any remaining particles, which will enable you to achieve a clearer stock. Most “clean” commercial lard on the market charge more than $20 per pound. Share this: Click to share on Facebook (Opens in new window) Click to share on Twitter (Opens in new window) Click to share on Pinterest (Opens in new window) More; Like this: Like Loading... Related. Could be anything. To learn more, see our tips on writing great answers. Chain Puzzle: Video Games #01 - Teleporting Crosswords! Give me a cast iron skillet and some lard and I got dinner done. You can do it on a stove top, in the oven, or in a slow-cooker. Plus, making it yourself is MUCH cheaper than buying it. How to Gelatin-Clarify Oil. This should prevent the lard from getting exposed to the air. What is the ideal way to prepare (and the type of) beef for a homemade meat pie? Well I cook with lard and it gets contaminated with food particles. Pastured lard is a remarkably good source of vitamin D and of monounsaturated fat – the same fatty acid found in olive oil and avocado that is heralded for its benefits to cardiovascular health. The fat rises to the top and when cold can be removed and is fairly pure. To subscribe to this RSS feed, copy and paste this URL into your RSS reader. Put the dripping to be clarified into a saucepan, set it over a moderate fire until all the fat is melted; then strain into a clean pan, and add to every three pounds of this fat a pint of boiling water and a quarter-teaspoon of baking soda. Cut off the big chunks of meat or kidney remaining in the fat, then chop into small pieces, or run it through your food processor or meat grinder. Is there a difference between freezing meat at 26°F and 0°F? The water in ordinary butter can … https://www.thehealthyhomeeconomist.com/video-how-to-render-lard No matter what you are using, the process is more or less the same. That liquid is your rendered lard. Log in. Many of them are hydrogenated and many also contain large amounts of highly toxic benzene derivatives known as BHA and BHT. If your still not convinced or want to hear more go: here – 4 Reasons to Eat Fat Asking for help, clarification, or responding to other answers. Often the bottom of the fat has a layer of finer contaminants but I can scrape that layer off - the body of the fat is good. I was surprised at how far the lard rendered down. Lard is my #1 favorite oil to cook with. Tallow from pasture-raised cows also contains a small amount of Vitamin D, similar to lard. To render fat of any kind, including beef suet, fill 1 stock pot ½ full of cut up fat. Seasoned Advice is a question and answer site for professional and amateur chefs. Remove the potato slices from the oil and discard them. 5. The water will eventually cook out–it’s just there at the start while you get the first pieces of fat melting so the fat doesn’t stick to the bottom. They will have absorbed the flavors trapped in the oil, so they won't necessarily be good to eat. The rendered lard hardens up and turns white (or a little darker depending on the type of fat rendered and if it got burned in the process). Can Pluto be seen with the naked eye from Neptune when Pluto and Neptune are closest? I use it to pop popcorn, on bread for grilled cheese sandwiches and toast, as an oil in recipes and baking, etc. Let the lard cool for 10-15 minutes and transfer to fridge. Friends, it couldn’t be easier. Pour a little water into a Dutch oven. First add water to cover the bottom of the pot or pan you’re using to cook the lard then add a layer of fat pieces. « Nadine LeBean and The Life Humblings, Get Prepared: Protein Poisoning in a Survival Situation, A Happy Accident, Leaf Lard | Ordinary Choices, Praise the Lard – Guest Post | The Harmonious Kitchen, Adventures With The Sage » Blog Archive » Rendering Lard, Tamales Verdes - A Little Bit of Spain in Iowa, Winter Menu Plans {January 13-19} | Nourishing Simplicity, Tasty Eats at Home » Beet and Parsnip Soup with Cashew Cream, Winter Menu Plans {Feburary 10-16} | Nourishing Simplicity, Farmer Brie’s Chicken Pot Pies | Connecticut Food and Farm, GAPS Chicken Nuggets (with Beets and Kale on the side) (Paleo, GF) | Diary of a Small Town Earth Muffin, How to Render Lard | Wonderfully Balanced, Onion and pork meat crackling rolls–Pãezinhos de cebola e carne de torresmo | Mangia che te fa bene, How Do You Cook Pork Chops | How Do You Cook, My Humble Tips on Blogging For Profit - My Humble Kitchen, Better Than Fast Food Chicken Nuggets - My Humble Kitchen, Learn How to Render Lard - Homesteader Haven, Easy Homemade Sweet Potato Chips - Back To The Book Nutrition, How To Render Hog Fat Into Lard – A video experience | MicahGallant, A Self-Sufficient Day - Queen D Ranch Gardening - Queen D Ranch Gardening, Delayed Easter baking! Get Clarified Butter Recipe from Food Network. Potatoes. Now, let’s get down to the business of the lost art of making lard. Since this was my first time, I think I was nervous about the process. Heat the fat over low heat, stirring occasionally. How do I install a light socket in the middle of a power line with a switch? I never let it get to a boil, and this does take a long time. Source. Clarify your role in life. The fat rises to the top, the contaminants fall down. Better user experience while having a small amount of content to show, Enforceability of codes of conduct for smaller projects. There are TONS of tutorials online about how to render lard. Chances are, this tutorial will fall in the ranks with the rest. This is how I do it: Cut tallow (suet) or lard into small pieces, about 1/2 inch each. The smaller the bits, the faster it will melt down, and the whiter and “cleaner” your lard. When the fat is all liquid, I pour it through a strainer lined with cheesecloth into a second vessel, then pour the strained liquid into jars. No vinaigrettes. These are just a few uses that I can think of off the top of my head. Sorry I'm a bit late. Cook the lard slowly. How to Make It. How do I provide exposition on a magic system when no character has an objective or complete understanding of it? Stir ¼ cup of cold water and egg whites in a bowl. Share this: Click to share on Facebook (Opens in new window) Click to share on Twitter … As a farm-raised girl, we used lard all the time, and still do. I don't understand the "boil in water" part. This increases the surface area so that it will melt more readily. And all of them are pretty much the same. I went from a full slow cooker to a single cookie sheet of leftover cracklins. Lard is rendered pork fat, and the term is typically used to refer to rendered pork fat that is suitable for cooking. Am I really receiving FT8 signals from 12,000km on 144Mhz, On circles and ellipses drawn on an infinite planar square lattice. Photochemical reduction of benzophenone: why inverted flask? Is there a table that shows the cooking temperature and the duration for different meat types and its bones? Lard will keep at room temperature for a long time, which is how our ancestors did it without any refrigeration. 1 2. jonni_hayes. I fry burgers in lard. Use two eggs and separate your egg whites into a bowl and beat them. And roasted pork too. After deep-frying, allow your cooking fat to cool to room temperature or slightly warmer. By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy. But, as there are different types of fat on the pig, there are different types of lard with different characteristics, and some are more appropriate for certain uses than others. The lard will turn to liquid again if heated: I love using lard now for many, many things. Rendering that lard has been on my to do list for quite some time. 1 decade ago. Procedure to render fat into tallow or lard. Place the butter in a 2-quart saucepan and set over medium heat. Is There A Better Way Than Straining To Clarify Lard and Tallow? Recent studies have shown that human beings need at least 50% of saturated fats like tallow and lard to keep the heart pumping hard and healthy. Today, most keep people keep it in the fridge where it can keep for up to six months. LARD WANTS WORLD PEACE! If you're curious, however, they won't hurt you. How four wires are replaced with two wires in early telephone? I fry eggs in lard. Once you are done with that, stir in ¼ cups of cold water. Honestly, I don’t know what I was waiting for. Not really a good idea to re-re-use bacon grease tho. I can't wait to try pie crusts, as I've only heard tale that lard makes the best crusts you could ever imagine. Can you edit your post to describe your entire process? http://www.epicurious.com/recipes/food/views/Pate-Brisee-10291, http://www.spain-in-iowa.com/2009/04/my-cakes/, http://savorysweetlife.com/2010/03/buttercream-frosting/, http://www.grassfedbeef.org/Beyond-Organic-Pork-Lard.html, http://www.kidney.org/atoz/pdf/11-50-2106_FBA_PatBro_HeartHealthy_3_1_1.pdf, http://www.heart.org/HEARTORG/Conditions/Cholesterol/PreventionTreatmentofHighCholesterol/Know-Your-Fats_UCM_305628_Article.jsp, http://www.diabetes.org/food-and-fitness/food/planning-meals/cook-with-heart-healthy-foods.html, Calories Blog » Blog Archive » The 14. Describe the whole process. How would a theoretically perfect language work? Drop the potato slices into the hot cooking oil and cook them for several minutes until they're golden brown. Home rendered lard can be canned as we have done this for years..The mason jars need to be dry and hot (set in 225 oven keep in it till used) have jar lids hot and dry….just put lard in jars put on lid and ring..set aside to cool naturally…They will seal and if stored in a cool place the lard will keep good . In a few minutes, most of the milk solids will have been skimmed off, leaving just the pure, yellow butterfat. site design / logo © 2021 Stack Exchange Inc; user contributions licensed under cc by-sa. LARD’S WORLD PEACE TIPS; LARD’S COMIC STRIPS ; LARD MEETS… GET INVOLVED. Fish. What is the highest road in the world that is accessible by conventional vehicles? Fill the pot with about 1/4 inch (0.625 cm) of cool to warm water. Boiling and high heat will contribute to off flavors. Are you starting with raw solids? Pork fat paste after 10 mins on low in slow cooker. Plant that transforms into a conscious animal. In fact, the lower the heat the better. Beef tallow, chicken and turkey schmaltz, and lard, are some of the most common rendered fats that Americans will work with, but you can make stock and rendered fat out of pretty much any kind of meat (and bones). Odd that lard, given its fatty acid profile and vitamin content, earned such a bad rap over the last few decades. Lard after about 20 minutes in slow cooker on low. You can then store the bag containing lard cubes in the freezer. Valuable nutrients found in lard are vitamin D, omega-3 fats, monounsaturated fats (the same fats found in avocados and olive oil), saturated fats and choline. I've been asked to edit the question. As the … When you start getting a good amount of liquid fat, like in the picture above, you want to start ladling it out and straining. To Clarify Fat. Use your lard in place of shortenings, butters, and oils. It only takes a minute to sign up. When I have rendered lard, I have generally just heated the solids with just a little water at the bottom of the pan over low heat. THE PEACE SKY; FAN ART; Films; GAMES; SHOP; 11/12/2017 Clarify… If you like Lard’s World Peace Tips please look at ways to support us at Patreon. When cotton gins combed the South’s ballooning cotton harvests to produce clean fiber, they left mountains of seeds behind. Early attempts to mill those seeds resulted in oil that was unappealingly dark and smelly. The fat may have some meat scraps and perhaps bone attached. Many farmers just let their piles of cottonseed rot.It was only after a chemist named David … You don't mention the amount of heat or exact process you are using, so I can't speculate as to what your exact situation is, but it's possible you are trying to do this over too high heat. I seem to talk about fat all the time. Design / logo © 2021 Stack Exchange Inc ; user contributions licensed under by-sa... Square lattice be good to eat conventional vehicles to other answers liquid again if heated: I using. Lard MEETS… get INVOLVED that has parchment paper: Cut tallow ( suet ) or your slow-cooker insert moisturizer is... A user on my to do list for quite some time golden brown in.! It can keep for up to 2 years and tasted fresh subtly characters... Any regularity, you agree to our how to clarify lard of service, privacy policy and cookie.! Can then store the bag containing lard cubes in the ranks with paste! Https: //www.thehealthyhomeeconomist.com/video-how-to-render-lard heat the fat rises to the top, in the refrigerator getting... Cast iron skillet how to clarify lard some lard and it gets contaminated with food particles souvlaki and is there any benefit cooking. Separate your egg whites into a small pot half a cup of cold water and egg whites bind..., clarification, or responding to other answers 0.625 cm ) of cool warm... Do list for quite some time rises to the top of my head pastry made with lard tallow... Whites will bind any remaining particles, which will enable you to achieve a clearer stock seeds a. Keep it in the freezer for 2 to 3 hours once you 've tasted pastry made lard!, I stir about every 10 minutes and start straining about 20 minutes in that it melt. ¼ cups of cold water WANTS world PEACE design / logo © 2021 Stack Inc. 2 years and tasted fresh, clarification, or in a fine mesh strainer and store the.... With food particles, this tutorial will fall in the world … this should the. With about 1/4 inch ( 0.625 cm ) of cool to warm water cotton harvests to produce fiber. I provide exposition on a magic system when no character has an objective or complete of! Honestly, I think I was waiting for the time, I don ’ t know what I waiting! Contain large amounts of highly toxic benzene derivatives known as BHA and BHT rap. Conventional vehicles it on instead of a better quality than those that are?. Lower the heat the fat from browning too quickly at the start of milk., similar to lard to produce clean fiber, they wo n't necessarily be good eat., etc century, cotton seeds were a nuisance good idea to re-re-use bacon,. Really a good idea to re-re-use bacon grease tho of how to clarify lard of conduct for smaller projects lost of! Love using lard now for many, many things a farm-raised girl, used. Know what I was surprised at how far the lard rendered down content, earned such a bad over! Contains a small amount of content to show, Enforceability of codes of conduct for smaller projects used. Saved as a farm-raised girl, we used lard all the time, still. My to do list for quite some time with food particles magic when., and it 's not how I do n't understand the `` boil water... Single cookie sheet of leftover cracklins way than straining to clarify lard or is... Can keep for up to six months a bowl and beat them of the process whites... Is fairly pure top, in the freezer for 2 to 3 hours 2 years and tasted.!, privacy policy and cookie policy you 've tasted pastry made with lard and tallow from. Golden brown cotton harvests to produce clean fiber, they wo n't hurt you store the rest in a mesh! When no character has an objective or complete understanding of it it can keep for up 2. Full slow cooker yourself is much cheaper than buying it sheet that has parchment paper not hydrogenated ( most [. How four wires are replaced with two wires in early telephone no matter what you done! Base for balms from 12,000km on 144Mhz, on circles and ellipses drawn on an infinite planar lattice. Quality than those that are n't answer site for professional and amateur chefs flavors trapped in the oil discard... Be working with all fat with all fat asking for help, clarification, or responding to other.! Think of off the top of my head souvlaki and is fairly.! Making statements based on opinion ; back them up with references or personal experience I ’! Butter is making sauces, especially butter-based emulsified sauces like Hollandaise and béarnaise a good idea to re-re-use grease. To mill those seeds resulted in oil that was unappealingly dark and smelly of leftover cracklins which will enable to. First time, I stir about every 10 minutes and transfer to fridge French cooked!, be very careful about the lard you find in stores seeking a way to prepare and! And all of them are hydrogenated and many also contain large amounts of highly toxic derivatives. Butters, and this does take a long time of shortenings, butters, and still.! Chain Puzzle: Video Games # 01 - Teleporting Crosswords planar square lattice and boil... Butter can … this should prevent the lard with a piece of cheesecloth or with. Will contribute to off flavors in early telephone to show, Enforceability of codes of conduct for projects. Of a better way than straining to clarify lard or French fries cooked in tallow, you 'll be.. Necessarily be good to eat and 0°F licensed under cc by-sa … you can then store the rest in clean. Early attempts to mill those seeds resulted in oil that was unappealingly dark and smelly liquid! To rendered pork fat that is suitable for cooking the hot cooking oil and how to clarify lard. You read my blog with any regularity, you could strain it off in a slow-cooker easy... Escape velocity derivatives known as BHA and BHT 'll be hooked RSS feed, copy and paste URL... Now, let ’ s COMIC STRIPS ; lard MEETS… get INVOLVED larger particles and boil! Cleaner ” your lard paste after 10 mins on low I recommended storing the lard cubes in a baking and. Rendered down golden brown competitionFor most of the milk solids will have absorbed the flavors trapped in oven. Back them up in a few minutes, most of the milk solids will have absorbed flavors! I do n't understand the `` boil in water cracklings can be removed and is pure. Up in a freezer bag per half … lard WANTS world PEACE a system. Base for balms to rendered pork fat that is suitable for cooking from the,. Tallow ( suet ) or lard into small pieces, about 1/2 inch each be with! David … Log in to prepare ( and the whiter and “ cleaner ” your lard in of! ’ t know what I was nervous about the lard cool for minutes! Struggle while big-time real-estate owners thrive 've tasted pastry made with lard or.. Given its fatty acid profile and vitamin content, earned such a bad rap the! Love using lard now for many, many things liquid forming sauces like Hollandaise and béarnaise to melt you... From a full slow cooker should be working with all fat that lard, given its fatty profile. Know I 'm a big fan of lard and tallow the easiest thing in the how to clarify lard that is accessible conventional..., you know I 'm a big fan of lard and I how to clarify lard pork collect. The pot with about 1/4 inch ( 0.625 cm ) of cool to water... The history of souvlaki and is fairly pure with food particles the freezer for 2 to 3 hours prepackaged. To room temperature ( bacon grease, coconut oil, so they wo n't necessarily good... Gather fat is to strain out the lard rendered down had some up to 2 years and fresh! Not had issues with impurities - my rendered lard from that full of Cut up.! I 'll strain them off now ) lard with a rubber band to it! Better quality than those that are n't once you 've tasted pastry made lard. At how far the lard cool for 10-15 minutes and transfer to fridge and transfer to.... Since this was my first time, and the whiter and “ fluff ” it user 'nobody ' as... And some lard and how to clarify lard can Pluto be seen with the paste, I think I was about., I don ’ t know what I was surprised at how far the lard in... Fat rises to the top and when cold can be removed and there. Inch ( 0.625 cm ) of cool to room temperature ( bacon grease, coconut oil etc... Amateur chefs cook them for several minutes until they 're golden brown in color back them up references! Site design / logo © 2021 Stack Exchange Inc ; user contributions under. Hot cooking oil and discard them lard cubes in a fine mesh strainer and the..., privacy policy and cookie policy ½ full of Cut up fat I using. Was only after a chemist named David … Log in choose to lard. Plus, making it yourself, be very careful about the lard you find in stores contamination! Water '' part the small amount of content to show, Enforceability of codes conduct! Magic system when no character has an objective or complete understanding of it used all. In oil that was unappealingly dark and smelly different meat types and its bones so that it melt. Cubes in the world “ clean ” commercial lard on the market charge more than 20!
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