From Pig Fat to Lard: The Art of Traditional Cooking

[@RavenWolfDrum69]

❤thanks for making this great video ❤

[@Nunya_Binness]

Thanks for sharing your knowledge to those of us not lucky enough to have had it passed down. Much appreciated!

[@cyndidame1721]

Learned so much from this video. I did my first pig lard this year and didn't know about the bubbles and moisture.

[@gordie4059]

Thank you for this information! My wife and I are ditching toxic seed oils for pork lard and beef tallow! Our daughter has a soy allergy so we’ve had to change the way we cook and eat drastically. Going back to old school tried and true methods! God Bless

[@lizhayes7474]

Best of luck!

[@davidfleer5307]

Leave the back fat in large pieces be just like pork rinds from the store, also an excellent way for the cast iron to get reseasoned 👍✌🏻🇺🇸

[@redheaded6789]

I’ve gotta try the leaf fat for my wife and the baking she does! I never knew that it’s lighter. I like using the oven for my tallow and lard. Heavy stainless chafing pan and low heat 200deg and it’s pretty much hands free besides stirring it every little bit.

[@lizhayes7474]

Yeah leaf lard has a nice mellow taste to it.

[@robertleibold4502]

Nothing like watching the kid stick his fingers in it and then wipe it on his clothes.

[@MrJahka]

Lol at ur son just touching the fat