Pork Lard with Black Truffle, Truffle Pork lard, Pork Fat for Cooking 5 x 80g

Description

Traditional Pork Lard with Black Truffle, Truffle Pork lard, Pork Fat for Cooking and Frying Foods, High Smoke Point, Clean, Natural and Rich in Vitamin D, Gourmet Addition to Meat and Toast 5 x 80g
👨‍🍳 Lard is made of 100% pork fat with black truffle. It's separated from the fatty parts of a pig through a process called rendering. Portions like the pork belly, pork butt, or pork shoulder will render the most lard. The separated fat is solid and opaque at room temperature and turns into a clear liquid at around 95 to 113 degrees Fahrenheit, depending on its purity.
👨‍🍳 Pure lard has a neutral taste and contains no pork flavor. Lard contains no trans fats, which makes it a healthier option than hydrogenated fats. Lard has less saturated fat and cholesterol than butter. Lard contains healthy monounsaturated fats, just like olive oil. It has a high smoke point, making it ideal for frying foods.
👨‍🍳 How to Use Lard? - Lard is just as versatile as any other cooking fat and can be used for roasting, grilling, sauteeing, frying, and baking. In its solid form it can be used just like butter or shortening and added to baking recipes. Use a small amount to grease a pan, or add it by the cup full to your cast-iron skillet for deep frying. It can even be spread onto toast.
👨‍🍳 What Can I Cook with Lard? - Fried Chicken - Lard is ideal for frying chicken because of its high smoke point. Tamales - Tamales are traditionally made with whipped lard for the best texture. Pie crust - Many bakers attest that lard produces the flakiest pie crust. Biscuits - Use lard for flaky, defined layers in your biscuits. Donuts - Donuts deep-fried in lard are crisp on the outside and soft in the middle.
👨‍🍳 The result - Our Lard is loaded with flavor that will enhance all your favorite recipes. Perfect for any high-heat cooking, sautéing, frying, or baking. Just a couple of generations ago, lard was what people used to cook with. Not only does it have a very high smoke point and a long shelf life, but it’s also a way to ensure we’re using the whole animal – a practice our forefathers understood the value of and that we’re re-learning how to do today.