GROUND FAT
Our ground fat comes from the backfat of the pig. We grind it for you to make it easy to use.
Make your own lard at home. A crockpot is ideal for home lard making.
You can also use this unrendered ground backfat directly in the many cooking applications or mix it with our ground pork to make your own favorite sausage.
Oxygen, light, and bacterial action are the enemies of fat. They will increase oxidation and rancidity. So keep your fat sealed, protected from light exposure, and frozen hard until you are ready to use it.
The fat from these pastured Iberico pigs is unique and special. It is very high in healthy mono-unsaturated oleic fatty acid, the same one found in olive oil. The unsaturated fatty acids cause this pork to liquify at a lower temperature that other pork fat. You can expect to put your freshly rendered lard in a refrigerator to get it to solidify.