What's the Best Lard on the Market?

I use half lard/half butter for the fat in my biscuits. I feel it gives the best of both worlds-the butter gives good taste but the lard helps with the workability.

I haven’t needed to buy lard since I started buying large cuts and rendering the trim to make tallow and lard. I chop the trim render it in a dutch oven in my oven at 300. Fish out the cracklings regularly for a clean flavor, leave them in longer for more pronounced flavor. I grind the cracklings and the fat that’s trapped in them into a peanut butter like paste that use to add depth to legumes, soups and stews. It gives a nice roasted meat flavor to things.

I have friends that raise heritage breed Red Wattle pigs. They render their own lard that is fabulous! It doesn’t taste porky, just light and clean. It makes the best empanadas! Feel like a lucky friend when they gift me a jar of their lard🥰

Love lard! Now also beef tallow - time for you to do a taste test on tallow.

I confess!!! Just ordered lard from Amazon. Now I can make some REAL southern biscuits!

They actually zoomed in on the wrong armour lard. The green packaging is their hydrogenated version. On the card it said "armour premium" which is 100% lard and comes in a black package.

In my hometown down south of the border we always always used lard for everything from frying to cooking there weren't such a thing called vegetable oil olive oil or coconut oil just lard and butter that's it.

Tenderflake is the best! It makes the most delicious pastry for pies and tarts. Especially butter tarts!

I buy leaf lard and render it slowly in the oven with a cup of water. The downside is the amount of time, the upside is all the cracklings.

I have always used Armour because that pretty much is all the grocery store sells. However, i regularly shop at our Hispanic grocery store where i can also purchase fresh lard....and there's nothing like it! I don't see Morell here in the SF Bay Area.

Crisco was originally derived from Crystallized Cottonseed Oil. Hence the name: Crisco. They changed the ingredients years ago and now it’s just a combination of manmade laboratory chemicals. Lard is 100% fat from pigs. Lard is a better choice if you want something closer to natural. If you use lard to fry anything it does have a very farm like odor to it which actually smells like a pig pen. Not sure if that’s a selling point or not. I don’t personally care for the smell but the smell isn’t imparted into the food.

I wish they'd also included Pure Leaf Lard, available from most butcher shops. Also available in its already-rendered form online.

Grandma always said that lard made the very best pie crust. However, it got so she couldn't get it everywhere so she replaced it with shortening (and then taught me how to get the most out of that)

We used to have a restaurant in Winnipeg called Pure Lard.

I love watching your best of's. They're fun and informative.

My “go to” is Cooks County. Love the instructions, demonstrations and recipes. Very inspiring and inclusive!

Make your own it is really easy. I have done it for years. Just find a local small scale pig farmer most will almost give the fat away. Cut it in small pieces and cook at low temp in a slow cooker for hours. Don’t try to rush it. Strain through cheese cloth into canning jars keep in a cool dark place it will last for months.

Gonna have to try Morrell. Lots of Navajos use for our fry bread. Thanks for sharing.

I use lard and I've only ever found the Armour brand. Even still it's very hard to find any lard. I have 2 major chain grocery stores within walking distance of my home and only 1 carries lard. I like the Armour brand though. I've made baked goods with it and it didn't leave a porky flavor in my opinion.

My grandparents used lard and lived to their high 90s. My parents used margarine and vegetable oil and didn't make it to 70 and had very poor heath. I'm going back to the old ways, beef and green veggies cooked in lard!