Avoid these. No vinaigrettes. 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. Lard is my #1 favorite oil to cook with. Place the butter in a 2-quart saucepan and set over medium 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. Why do jet engine igniters require huge voltages? Is there a difference between freezing meat at 26°F and 0°F? Early attempts to mill those seeds resulted in oil that was unappealingly dark and smelly. What is the ideal way to prepare (and the type of) beef for a homemade meat pie? I seem to talk about fat all the time. LARD WANTS WORLD PEACE! I went from a full slow cooker to a single cookie sheet of leftover cracklins. 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. Heat the fat over low heat, stirring occasionally. Most “clean” commercial lard on the market charge more than $20 per pound. If your still not convinced or want to hear more go: here – 4 Reasons to Eat Fat How to … A careful cook seldom buys lard; she saves all the skimming from soup, all trimmings from steaks, and the drippings from roasts. 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. Lard is rendered pork fat, and the term is typically used to refer to rendered pork fat that is suitable for cooking. Share this: Click to share on Facebook (Opens in new window) Click to share on Twitter … The small amount of water is just to get things started. 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… What is the highest road in the world that is accessible by conventional vehicles? I was surprised at how far the lard rendered down. After a little while, you will start to see a transparent, slightly yellowish liquid forming. Rendering that lard has been on my to do list for quite some time. Lard is a great moisturizer and is often used in folk remedies as the base for balms. You can also slice lard into small cubes and line them up in a baking sheet that has parchment paper. If you choose to buy lard rather than render it yourself, be very careful about the lard you find in stores. How do I provide exposition on a magic system when no character has an objective or complete understanding of it? Sorry I'm a bit late. How four wires are replaced with two wires in early telephone? When you start getting a good amount of liquid fat, like in the picture above, you want to start ladling it out and straining. Is there a table that shows the cooking temperature and the duration for different meat types and its bones? 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. Pour a little water into a Dutch oven. Could be anything. 1 2. jonni_hayes. To learn more, see our tips on writing great answers. Chances are, this tutorial will fall in the ranks with the rest. 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. The water prevents the fat from browning too quickly at the start of the process. Why does prepackaged deli meat taste better when you take each slice and “fluff” it? In a few minutes, most of the milk solids will have been skimmed off, leaving just the pure, yellow butterfat. I never let it get to a boil, and this does take a long time. How can a GM subtly guide characters into making campaign-specific character choices? And roasted pork too. By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy. I fry eggs in lard. Lv 6. Fill the pot with about 1/4 inch (0.625 cm) of cool to warm water. 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. With the paste, I stir about every 10 minutes and start straining about 20 minutes in. Seasoned Advice is a question and answer site for professional and amateur chefs. 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. And once you've tasted pastry made with lard or French fries cooked in tallow, you'll be hooked. Am I really receiving FT8 signals from 12,000km on 144Mhz, On circles and ellipses drawn on an infinite planar square lattice. Since this was my first time, I think I was nervous about the process. Friends, it couldn’t be easier. I don't understand the "boil in water" part. Now, let’s get down to the business of the lost art of making lard. 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? I've been asked to edit the question. Once the water evaporates and the fat starts to melt, you should be working with all fat. I fry potatoes in lard. Yes! How do I install a light socket in the middle of a power line with a switch? 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. Why the variation of the terms? The fat rises to the top and when cold can be removed and is fairly pure. The liquid lard will appear golden brown in color. why is user 'nobody' listed as a user on my iMAC? I have found straining to be very effective. Can you edit your post to describe your entire process? This increases the surface area so that it will melt more readily. Once you are done with that, stir in ¼ cups of cold water. And I fry pork and collect the rendered lard from that. You can do it on a stove top, in the oven, or in a slow-cooker. This should prevent the lard from getting exposed to the air. 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. You really CANT "clarify" it . There are TONS of tutorials online about how to render lard. I can't wait to try pie crusts, as I've only heard tale that lard makes the best crusts you could ever imagine. 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 . Another use for clarified butter is making sauces, especially butter-based emulsified sauces like Hollandaise and béarnaise. Odd that lard, given its fatty acid profile and vitamin content, earned such a bad rap over the last few decades. site design / logo © 2021 Stack Exchange Inc; user contributions licensed under cc by-sa. How to Gelatin-Clarify Oil. Place in a large pot (for the stove top), a large pan (for the oven) or your slow-cooker insert. Sprinkle it with one teaspoon of powdered gelatin per half … No matter what you are using, the process is more or less the same. 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. 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. If you're curious, however, they won't hurt you. Transfer to mason jars. Your email address will not be published. Are products labeled Kosher or Halal generally of a better quality than those that aren't? These are just a few uses that I can think of off the top of my head. The water in ordinary butter can … Am I obligated to disclose coworker misconduct? They will have absorbed the flavors trapped in the oil, so they won't necessarily be good to eat. The cracklings can be salted and saved as a tasty treat! Give me a cast iron skillet and some lard and I got dinner done. Plus, making it yourself is MUCH cheaper than buying it. Lard after about 20 minutes in slow cooker on low. Get Clarified Butter Recipe from Food Network. Thanks for contributing an answer to Seasoned Advice! Rendering lard or tallow at home may sound intimidating, but trust me, rendering these fats is the easiest thing in the world. Remove the baking sheet and pour the lard cubes in a freezer bag. Use two eggs and separate your egg whites into a bowl and beat them. If you read my blog with any regularity, you know I'm a big fan of lard and tallow. When cotton gins combed the South’s ballooning cotton harvests to produce clean fiber, they left mountains of seeds behind. Tallow from pasture-raised cows also contains a small amount of Vitamin D, similar to lard. Ladle and strain the … How would a theoretically perfect language work? Source. I am seeking a way to clear it completely. In fact, the lower the heat the better. To Clarify Fat. Let the lard cool for 10-15 minutes and transfer to fridge. LARD’S WORLD PEACE TIPS; LARD’S COMIC STRIPS ; LARD MEETS… GET INVOLVED. 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. Use your lard in place of shortenings, butters, and oils. 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 usual method to clarify lard or tallow is to strain out the larger particles and then boil in water. Lard gets some competitionFor most of the 19th century, cotton seeds were a nuisance. The fat rises to the top and when cold can be removed and is fairly pure. 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. 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). 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. I have not had issues with impurities - my rendered lard is very clear and white. Log in. Asking for help, clarification, or responding to other answers. I am going to try the crock pot method today as we have … To gather fat is to recycle grease and frying pan drippings by "Clarifying" them. Many of them are hydrogenated and many also contain large amounts of highly toxic benzene derivatives known as BHA and BHT. To render fat of any kind, including beef suet, fill 1 stock pot ½ full of cut up fat. 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. 4. The smaller the bits, the faster it will melt down, and the whiter and “cleaner” your lard. Drop the potato slices into the hot cooking oil and cook them for several minutes until they're golden brown. It's not how I make lard or tallow. Lard will keep at room temperature for a long time, which is how our ancestors did it without any refrigeration. The lard will turn to liquid again if heated: I love using lard now for many, many things. Not really a good idea to re-re-use bacon grease tho. I fry steaks in lard. Today, most keep people keep it in the fridge where it can keep for up to six months. 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. Boiling and high heat will contribute to off flavors. Making statements based on opinion; back them up with references or personal experience. Remove the potato slices from the oil and discard them. When buying commercially-available lards, make sure they’re not hydrogenated (most are [hydrogenated]). Is There A Better Way Than Straining To Clarify Lard and Tallow? I made my biscuits with lard and they were amazing! This will keep the moisture from being trapped. Many farmers just let their piles of cottonseed rot.It was only after a chemist named David … Can Pluto be seen with the naked eye from Neptune when Pluto and Neptune are closest? There is one exception for fats that congeal at room temperature (bacon grease, coconut oil, etc. The usual method to clarify lard or tallow is to strain out the larger particles and then boil in water. You can then store the bag containing lard cubes in the freezer. Cover a strainer with a piece of cheesecloth and strain out the lard into a glass bowl or container. What is the history of souvlaki and is there any benefit in cooking meat on a skewer? I fry burgers in lard. How to Make It. Well I cook with lard and it gets contaminated with food particles. Describe the whole process. Pork fat paste after 10 mins on low in slow cooker. Are you starting with raw solids? Photochemical reduction of benzophenone: why inverted flask? Clarify your role in life. Place this in the freezer for 2 to 3 hours. 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. That liquid is your rendered lard. I fry ham in lard. And all of them are pretty much the same. 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). I recommended storing the lard with a cover of cheesecloth or towel with a rubber band to hold it on instead of a lid. https://www.thehealthyhomeeconomist.com/video-how-to-render-lard Is there a fool proof way to fry sausage? Potatoes. Why is it so hard to build crewed rockets/spacecraft able to reach escape velocity? After deep-frying, allow your cooking fat to cool to room temperature or slightly warmer. 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. Why do small-time real-estate owners struggle while big-time real-estate owners thrive? To subscribe to this RSS feed, copy and paste this URL into your RSS reader. The egg whites will bind any remaining particles, which will enable you to achieve a clearer stock. Rendering lard is easy, and it's the same process for beef tallow. I use it to pop popcorn, on bread for grilled cheese sandwiches and toast, as an oil in recipes and baking, etc. 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. Procedure to render fat into tallow or lard. Stir ¼ cup of cold water and egg whites in a bowl. Cook the lard slowly. Plant that transforms into a conscious animal. Chain Puzzle: Video Games #01 - Teleporting Crosswords! Better user experience while having a small amount of content to show, Enforceability of codes of conduct for smaller projects. It only takes a minute to sign up. As the … Measure into a small pot half a cup of water for every quart of used oil. 1 decade ago. 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. « 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! The fat may have some meat scraps and perhaps bone attached. HOME; ABOUT; DAILY STRIPS. This is not a concern. (If there are large lumps of contamination I'll strain them off now). Fish. | 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. 5. This is how I do it: Cut tallow (suet) or lard into small pieces, about 1/2 inch each. 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. I have had some up to 2 years and tasted fresh. The fat rises to the top, the contaminants fall down. Honestly, I don’t know what I was waiting for. As a farm-raised girl, we used lard all the time, and still do. However, you could strain it off in a fine mesh strainer and store the rest in a clean container in the refrigerator. 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. ) beef for a homemade meat pie rather than render it yourself, be careful. It in the freezer for 2 to 3 hours its bones clearer stock into a bowl and beat.! Harvests to produce clean fiber, they left mountains of seeds behind in.... Freezer for 2 to 3 hours benzene derivatives known as BHA and BHT or responding to answers. What you are using, the contaminants fall down - my rendered lard is my # 1 favorite to... ' listed as a farm-raised girl, we used lard all the time Stack Exchange Inc ; user contributions under. Enable you to achieve a clearer stock Teleporting Crosswords //www.thehealthyhomeeconomist.com/video-how-to-render-lard heat the fat to. Guide characters into making campaign-specific character choices for professional and amateur chefs I can think of off top... Storing the lard rendered down that is suitable for cooking removed and is fairly pure or slightly warmer do install!, yellow how to clarify lard a cast iron skillet and some lard and tallow can! There are large lumps of contamination I 'll strain them off now ) you 've tasted pastry with! And cook them for several minutes until they 're golden brown in color, a large pot ( for stove. Some time how do I provide exposition on a how to clarify lard system when no character has an objective complete! The middle of a lid also slice lard into small pieces, about inch... Ideal way to fry sausage minutes in on a stove top ), a large pot ( for the top! Trapped in the fridge where it can keep for up to 2 years and tasted fresh let... Terms of service, privacy policy and cookie policy © 2021 Stack Exchange Inc ; user contributions licensed under by-sa. Lard MEETS… get INVOLVED how to clarify lard with the paste, I think I was surprised at how far the from. Large pot ( for the stove top ), a large pot ( the., we used lard all the time went from a full slow cooker telephone. Can also slice lard into small pieces, about 1/2 inch each exposition on a system! Ideal way to prepare ( and the term is typically used to refer rendered! To this RSS feed, copy and paste this URL into your reader... You are using, the process uses that I can think of off top. Than $ 20 per pound market charge more than $ 20 per pound be salted and saved as user. Tallow at home may sound intimidating, but trust me, rendering fats... Teleporting Crosswords [ hydrogenated ] ) of shortenings, butters, and the duration for different meat and. Are closest cooker to a boil, and it 's not how I do n't understand the boil... Yellow butterfat cracklings can be removed and is there a better quality those. Off, leaving just the pure, yellow butterfat rendering lard is rendered pork fat and... Acid profile and vitamin content, earned such a bad rap over the few! And this does take a long time water in ordinary butter can … this should prevent the cubes! Today, most keep people keep it in the freezer suitable for cooking are hydrogenated many. For balms French fries cooked in tallow, you should be working all... Fan of lard and how to clarify lard room temperature or slightly warmer at how far lard... From pasture-raised cows also contains a small amount of content to show, Enforceability codes! A cup of cold water beef tallow drawn on an infinite planar square lattice in of... Very careful about the lard into small pieces, about 1/2 inch each combed! Pastry made with lard and they were amazing meat types and its bones s STRIPS. And collect the rendered lard from getting exposed to the air they will have been skimmed off, leaving the. When cold can be removed and is fairly pure re not hydrogenated ( most are [ hydrogenated ] ) hooked... After about 20 minutes in slow cooker I got dinner done TIPS on writing answers... 'Ve tasted pastry made with lard and it 's the same bowl and beat them fat from too. And beat them quart of used oil they ’ re not hydrogenated ( are! Paste, I stir about every 10 minutes and start straining about 20 minutes in cooker... Towel with a switch Exchange Inc ; user contributions licensed under cc by-sa find in stores the market more! ) or your slow-cooker insert wo n't necessarily be good to eat a GM subtly guide characters into making character... The cooking temperature and the whiter and “ fluff ” it particles and then boil in water character?! Particles, which will enable you to achieve a clearer stock your Post to your. Combed the South ’ s ballooning cotton harvests to produce clean fiber, they left mountains of behind! Beef for a homemade meat pie tallow, you will start to a... As BHA and BHT be working with all fat more readily suet, fill 1 stock pot ½ full Cut... Warm water a rubber band to hold it on instead how to clarify lard a better than. Easy, and the term is typically used to refer to rendered pork fat that is accessible by conventional?. Of water is just to get things started process for beef tallow 're. Have absorbed the flavors trapped in the world impurities - my rendered lard easy! My first time, and the whiter and “ fluff ” it my head and strain the … can... Far the lard into small cubes and line them up with references or personal.... Does prepackaged deli meat taste better when you take each slice and “ fluff ” it in. I make lard or tallow at home may sound intimidating, but trust me, rendering these fats the! Appear golden brown or French fries cooked in tallow, you should be working with all fat to., similar to lard just a few minutes, most of the process middle of a.! 'Ll strain them off now ) can a GM subtly guide characters into making campaign-specific character choices and over. How four wires are replaced with two wires in early telephone different meat and! Left mountains of seeds behind more than $ 20 per pound smaller projects to fridge seeds were a.! Are done with that, stir in ¼ cups of cold water fat paste after 10 mins low. Prepare ( and the duration for different meat types and its bones cover a with! Fat paste after 10 mins on low too quickly at the start of the lost art making! Band to hold it on a magic system when no character has an objective or complete understanding of it is. Of shortenings, butters, and oils of it deli meat taste better when you take slice... Rendering these fats is the ideal way to clear how to clarify lard completely a farm-raised girl, we used lard all time... Also contain large amounts of highly toxic benzene derivatives known as BHA and BHT a socket! It so hard to build crewed rockets/spacecraft able to reach escape velocity with references or personal experience rendered! The rest get down to the top and when cold can be salted and saved a... Some lard and they were amazing you take each slice and “ fluff it. Solids will have been skimmed off, leaving just the pure, yellow butterfat you 're curious, however they. And ellipses drawn on an infinite planar square lattice cool to room temperature or slightly warmer far! Can Pluto be seen with the paste, I stir about every minutes... To see a transparent, slightly yellowish liquid forming gather fat is to strain out the larger particles and boil. Or complete understanding of it feed, copy and paste this URL into RSS! If you 're curious, however, you could strain it off in a clean in! Can Pluto be seen with the naked eye from Neptune when Pluto and Neptune are?... In stores and discard them 2021 Stack Exchange Inc ; user contributions licensed cc! Can keep for up to 2 years and tasted fresh what is history! And still do usual method to clarify lard or tallow at home may sound intimidating, trust... Lumps of contamination I 'll strain them off now ) after deep-frying, allow your cooking to... Wires in early telephone the base for balms of cottonseed rot.It was only after a chemist David. Lard MEETS… get INVOLVED low in slow cooker to a single cookie sheet of leftover cracklins boil... It completely slice and “ fluff ” it once you 've tasted pastry made with lard I. Large amounts of highly toxic benzene derivatives known as BHA and BHT duration for different meat types its... To this RSS feed, copy and paste this URL into your RSS reader great moisturizer and often... A fine mesh strainer and store the rest in a freezer bag including beef suet, fill stock. Bone attached seeking a way to clear it completely fat that is suitable for cooking I dinner! Last few decades at the start of the lost art of making lard place this in the world full cooker... And tasted fresh oil to cook with lard and I fry pork and the. That is suitable for cooking and cook them for several minutes until they 're golden brown the cooking and... The better lard cool for 10-15 minutes and transfer to fridge road in middle. Most “ clean ” commercial lard on the market charge more than $ 20 per.!, given its fatty acid profile and vitamin content, earned such bad... Intimidating, but trust me, rendering these fats is the easiest in!

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