How To Store Lard

Question

I traditionally use Crisco in my pie crust, but wanted to avoid hydrogenated oil this Thanksgiving, and so experimented with lard. I was somewhat nervous about it, but was pleasantly surprised by its innocuous color and taste--AND by how very EASY it was to work with the resulting crust, which turned out very well.

I am now wondering whether or not I can freeze the remainder of the lard (in its original container)and subsequently defrost it for use in another pie crust. Or, will freezing somehow alter the texture of the lard, or the texture of future pie crusts made with it? Also, how long will lard keep in the fridge?

I have zero experience with it, exclusive of making the one crust. Can anyone help?

Bon Ap

Answer

It will last a long long time in the fridge, 2 years is fine. No need to freeze.Also not having to defrost to spoon out as needed.

Answer

Carnitas are wonderful. Get country pork ribs with a bit of bone attached. Bring enough lard to cover to a simmer. Add some orange peel and then cook on low until the pork is meltingly tender. Serve up with warm corn tortillas, guacamole, lime, salsa etc. The left over lard can be reused. Just cool it and refrigerate.

Answer

If your lard is not hydrogenated (which is bad), than I wouldn't store it more than 3 months in the fridge. Several sources have said to freeze it for long-term storage.

Plus, for pie crusts and biscuits you want it frozen anyway. In my stick form, it is easy to slice it off frozen. No need to defrost.

Answer

Okay, I found the recipe, which I hasten to add comes courtesy of claire797, an online friend from my egullet days. Bring a batch of these to a cookie exchange and watch them disappear. The texture is amazing thanks to the "secret" ingredient!

Ginger Molasses Snaps (aka Lardsnaps)

1/2 c. plus 2 tablespoons lard
1 c. sugar
1 large egg
1/4 c. molasses
2 c. flour
2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. cayenne pepper
1 T. ground cinnamon
1 T. ground ginger
1/2 T. cloves
1/4 tsp. grated nutmeg -- fresh if possible

In large bowl, cream the lard with the sugar; add the eggs and molasses and blend well. In a separate bowl, sift together the flour, baking soda, salt and spices. Beat them into the molasses mixture. Cover the dough with plastic wrap and chill for an hour or overnight. Preheat the oven to 375. Roll dough into one-inch balls. Roll dough in crystal sugar or granulated sugar. Place 2 inches apart. Bake for 10 to 12 minutes or until the outsides of the cookies are crackly looking. Makes 2 1/2 dozen cookies.

Answer

Lard apparently has less Cholesterol and saturated fat than butter--at least according to Rick Bayless. That was nice to know, since the hydrogenated fats in vegetable shorting are terrible for you. But finding non-hyrdogenated lard turns out not to be easy at all. I make a lot of things myself that most people don't(yogurt, cheese, bread, for example) but I'm not sure I'm up to rendering my own lard. I've asked my buther and they don't have any. Suggestions?

Answer

I order mine from Deitrich's in Pennsylvania. It is top quality leaf lard. Really cheap too.

Answer

Forgive my ignorance, but what is "leaf" lard? How does it differ from the lard I grew up with, namely rendered from hog fat?

Answer

It's my understanding that leaf lard is the fat found around the kidneys - more pure with fewer other things in it (blood, gristle, or what have you)

The title of this thread, "How to Store Lard" fits in perfectly with the title of another post below. "Other than adding it directly to my hips

Answer

i have just had a pig killed, and asked my butcher to make sure i got the fat back! i have just rendered it down (first time) it hasnt cooled yet, but i am hoping it will go nice and white when cold.
i live in new zealand, and cannot buy lard anywhere, so doing it myself was needed.i have poured it into screw top jars, just as i would with jams, guess what all my freinds are getting for christmas!!
i wanted lard for making pork pies, its needed in the making of the pastry, so i am one very happy scotswoman today, cheers all,
june murdoch
waimate
south island nz

Answer

Lard from pastured pigs is very high in Omega 3s and vitamin D, too! I am so pleased all the nutrtional benefits of (non-hydrogenated) lard from healthy (pasture raised, preferably organic) pigs have received a lot of coverage the last few years. I buy a whole or half hog every year and--with my big, six quart slow cooker--easily render enough lard to serve all my needs. I freeze most of it in one pound containers, but always have some in the fridge, too.

Answer

Note that there are 2 types of hydrogenated fats; partially hydrogenated and fully hydrogenated. The partially hydrogenated fats are the ones that have trans fats while the fully hydrogenated ones do not have trans fats.

I was puzzled as to why the newer shortenings and lards which contain hydrogenated fats also don't have any trans fats and reading the section on trans fats on wikipedia.com explained the difference.

The hydrogenation turns unsaturated fats into saturated fats. Our bodies need both so in theory these newer fully hydrogenated fats are not bad for us.

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