Question about "Pure Lard" in stores

#1

You know those shelf-stable blocks of “pure lard” that you can find in the baking aisle at the grocery store, usually placed right beside the vegetable shortening? Are they any good? There’s no mention of hydrogenation, is there any way to know? The ingredients in the two brands I can find in my local grocery store are: lard, BHA, BHT, and citric acid.

(Michael - When reality fails to meet expectations, the problem is not reality.) #2

Yes, it’s fine. BHA and BHT are preservatives and citric acid an antioxidant. They’re in the lard to prevent it going rancid on the shelf waiting for you to purchase it. The amounts are controlled by the FDA or its equivalent in other countries. If you don’t want to eat them, you’ll have to render your own lard from pure pork fat, if you can find that.

(You've tried everything else; why not try bacon?) #3

According to the USDA food composition database, lard is 39.2% saturated fat, 45.1% monounsaturated, and 11.2 % polyunsaturated by weight (percentages for various brands will vary slightly).

Lard sold as pure lard in the U.S. will not have any hydrogenated fats. If it does, the label has to say so.

(Michael - When reality fails to meet expectations, the problem is not reality.) #4

I think if lard has hydrogenated portions it’s called something other than ‘pure lard’ but I don’t recall so will look it up later when home. In Canada pure lard is called leaf lard as well.

(You've tried everything else; why not try bacon?) #5

I just looked it up to confirm my memory, and “leaf” refers to fat from around the kidneys, especially in hogs. I believe it is supposed to work better or taste better or do something better than regular lard, which can come from other parts of the animal. Myself, I can’t tell the difference.

(UsedToBeT2D) #6

I get plenty of lard from cooking 3-5 lbs of bacon every week.

#7

Do you put the bacon fat through a cheese cloth or keep it in the fridge. I cook a lot of bacon as well and use the fat for cooking but I always end up throwing it out after a week or so

#8

I “filter” mine through a coffee filter, works very well and then I keep it in the fridge. Keep in mind though the end product of doing that isn’t lard, just clean bacon fat.

#9

That stuff is fine, but remember it’s not good for high temp frying. Some is Hydrogenated, some isn’t. But if it’s fully hydrogenated that’s fine. It’s “partially” hydrogenated you want to stay away from.

(UsedToBeT2D) #10

image
114B7D93-99BD-4309-87DB-CC375C634E2B.png2048×1536 746 KB

I bake the bacon on parchment paper and sheet pan at 350F in the oven and just pour off the relatively clean fat through a screen atop my lard jar, which sits on the counter. I got the ceramic lard jar with screen on Amazon. I just use it for frying just about everything. Not for baked goods.

#11

Thanks… Well where have I been. I did not even know grease keepers existed. Amending my Christmas wishlist as we speak

(Edith) #12

Ooooo, I want one! Much fancier than my mason jar.

(Tracy) #13

Bacon fat is like free butter.

(You've tried everything else; why not try bacon?) #14

What a shame! We keep it and use it. It takes a very long time to go rancid, if it ever does. It’s mostly saturated and monounsaturated fatty acids, which are pretty stable.

My mother kept a jar of bacon grease at the back of the stovetop for at least a decade during my childhood, with no problems that I can remember. Of course, now that a couple of us in my household are keto, we use a lot of bacon grease in our cooking. Yum!

(Edith) #15

Logically I know I can keep my bacon fat on the counter, but I keep it is the frig.

(Bob M) #16

I wouldn’t trust what’s written on the label:

Personally, I toss bacon fat. Sorry. To me, it has a “taste”, whereas lard does not. I’m also back to eating lower fat keto, so I don’t really use fat much, and prefer lower PUFA fats like tallow.

Leaf lard is supposed to be better for baking. I don’t do much baking, though.

(Edith) #17

I just bought some leaf fat from pasture raised pigs. I’m looking forward to rendering it down and see how it tastes.

I actually do like the flavor bacon fat imparts to the food in which I cook it, but I would not use it for everything.