Can You Guess?
What this is? You'll notice the cap. So, a beer, to go? Nope.
Lard. Freshly rendered, and still warm. Better is that I got it not 2 blocks from home, and actually walked over. Mi Pueblo Food Center. They have a really nice meat department, too. And not bad on the produce either, though they could do with some additional fruit selections, especially berries.
Here's the meal preparation tonight, 15-20 minutes start to finish. Tri-Tip steaks with a dry rub (grilled on high, 4 minutes per side) and a simple stir-fry of broccoli, cauliflower, and celery, in the wok with coconut oil, high heat for about 5 minutes. It retained a nice light crunch. There's plenty of leftover meat which I'll finish off (along with a half-slab of leftover baby-backs from last night) prior to commencing a 30-hr fast tomorrow at noon.
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Free The Animal is an eclectic writing project about everything since November 2003. 23 years, 5,500 posts, 5 million words.
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Quick question– for lard, is it also optimal to find grass-fed? Or not quite as important?
I think more important is that it’s not partially hydrogenated, like the stuff in the supermarket.
So the badities that are in grain-fed meat aren’t quite so prevalent in the fat? Or atleast, not in an amount that makes it worth worrying about? I figured that it’s far better than anything partially hydrogenated, just wondering where which fit on the bad-good-better-best spectrum..
I imagine there’s a difference, I just don’t know how much. The lard I get now is from pastured pigs.