Pork Lard

1 pint

Semi-solid white fat rendered from our woodland heritage hogs. Lard’s smoke point is high about 190C/375F sources say making it the ideal frying oil offering lighter fluffier flakier and crispier battered chicken and pie crusts fried in a shorter time without burning and turning carcinogenic. Lard kept at room temperature will keep for about four to six months depending on conditions. By contrast lard stored in the refrigerator will have a shelf life of up to a year.