Lards to be happy about

I recently went on a trip to a Virginia Bed and Breakfast for my anniversary. The inn was a farm that specialized in free-range beef and chicken (we heard about them via the farmer's market and friends).

As we spent time walking around the farm with the turkeys (literally), checking out the chickens, and even stopping by the inn’s pasta making basement, I realized we shouldn't go home empty handed. Right before we left I asked our friend Ruth for some goodies to take home. Eager to please, Ruth led us to the "store", a small one roomed house with rocking chairs and two white refrigerators, and a fireplace. As she opened the first door and asked us which pastas we wanted, I saw a stack of 8 oz round plastic containers of lard.

"OH, look at the lard" I said out loud and intentionally. And with that, Ruth handed over two home-hand made pastas and a container of lard and told us it was on the house. I was giddy with excitement.

You might be thinking: "Why is she so excited about lard? I could see the homemade pastas but the lard? Really?"

Ya. Really. Lard is an amazing thing when you know how to use it. Lard is rendered and clarified pork fat. My lard was processed which means it's firmer, milder, and has a long shelf life. The unprocessed is firmer and has a stronger taste.

Because of lard's richness in fats, it basically is nothing but fat, it makes a great ingredient for making tender flaky pastries and also to insert into meat, making it more tender and juicy. You can substitute it for butter too. But if you do, make sure you reduce the amount by about 25%. You can store your lard in the refrigerator or at room temp but it depends on how it is processed. Your pastries will be fabulous and your guests will love it!

Bring on the lard!