Lard is a traditional animal fat used in many cuisines around the world for many centuries. It’s making its well-earned comeback as more and more people realized that quality animal fat is healthy and nutritious. We use premium pork fat that is free from beta agonist and antibiotics.
Our lard is 100% pure, non-hydrogenated, unrefined and unbleached. It is made from rendering pork fat over low heat, long and slowly in cast iron between 1-2 hours. The liquid gold aka lard is then strained and bottled. Lard is real food and makes your everyday cooking and baking more delicious all thanks to its very unique flavor.
Lard is the perfect animal fat for stir-frying, sauteing, searing, deep-frying, grilling, roasting and baking. Traditional Chinese pastries and dishes are made with lard. Our pure lard is paleo-friendly, keto-friendly and carnivore-friendly.
Ingredients: 100% pork fat.
Net weight: 180g
Packaging: Glass bottle
Shelf life: Consume within 6 months (refrigerated) or 12 months (frozen)
Double Pure Lard Bundle: Pure lard 180g x 2 units
1. How much lard do I use for cooking and baking?
Use as you would any other cooking oil or butter.
2. How do I prolong the shelf life of lard?
Use a clean and dry spoon to scoop the lard and make sure to seal the bottle tightly after use.
3. How do I store lard?
We recommend storing the lard in the refrigerator as soon as you received it. Once opened, you can continue storing in the refrigerator for up to 3 months. If you plan to store the lard for a longer period, you can divide the lard into smaller portions and store in the freezer for up to 6 months and use as required. It’s better to defrost smaller portions of lard and use up at once rather than freezing, defrosting and freezing it again. Use ice cube trays or cupcakes mould for freezing lard in small portions.
4. Can I store lard in room temperature?
Yes, you can. However, we highly recommend storing in the refrigerator/freezer for longer shelf life.
5. Can I reuse leftover lard?
You certainly can. You can keep the leftover tightly sealed in an empty bottle in the refrigerator and reuse for cooking and baking. Strain if it contains residues.
*Note: Lard may vary slightly in color or consistency. In room temperature, the lard may be gold or off white in color. In cold temperature (refrigerated & frozen), it will be off white in color. It may also contain very minuscule crackling residue at the base. Always ready stock.