In this podcast episode, join me as I sit down with one of my very favorite people, Michelle Visser. Michelle’s family raises pigs on their New England farm. (In fact, reach out to Michelle if you’re looking for a great source of pasture-raised pork in the New Hampshire area.)
Michelle is also a published author and my Marketing & Project Manager (pretty much one of my right hands on The Prairie Homestead team).
Michelle and I get a little starry-eyed and do a deep dive into two good animal fats today. We break down the kinds of fat you can source from cows and pigs, why this fat is so good for us, why it ever got such a bad rap, how to render it, how to use each kind of fat, and where to get it if you’re not a pig or cattle farmer yourself.
Podcast Episode Highlights
- Differences between lard and tallow
- Leaf fat vs. back fat vs. cull fat
- How much lard per pig
- Talking about cracklings (and how to eat them)
- How to use the different fats in cooking
- How to store different fats
- Other things you can make with fats
- Why animal fats are the best sustainable fats
- Are animal fats actually good for us?
- A closer look at processed fats
- Why people went from traditional animal fats to processed fats
- Tallow vs. Lard
- How to render animal fats
- How they use animal fats on a daily basis
- If you cannot render your own lard or tallow, what can you do?
Did you enjoy listening to this episode? Please drop a comment below or leave a review to let us know. This can help other folks learn about this podcast and we also really appreciate the feedback!
Podcast Episode Resources and Links Mentioned
Michelle’s recipe she promised: Mint Chocolate Chip Cookies made with Lard (https://soulyrested.com/2022/03/18/chocolate-chip-cookies-made-with-lard/)
Evidence for all the ill effects of hydrogenated oils here: How to Bake with Lard (and why you should) (https://soulyrested.com/2022/03/19/how-to-bake-with-lard-and-why-you-should/)
Where You Can Find Michelle:
The Simple Doesn’t Mean Easy podcast: https://soulyrested.com/podcast/
YouTube: SoulyRested on YouTube
This episode is proudly sponsored by Genuine Beef Co. (https://genuinebeefco.com/) This dream has been 4 years in the making, but we are finally shipping our Wyoming-raised beef nationwide! It’s grass-fed AND grass-finished, dry-aged to perfection, and vacuum-sealed in a USDA facility. We have 90/10 ground beef, roasts, steaks, and a variety of bundles. Use code PODCAST for 10% off your order.
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