Comments on: Are Lard and Tallow Good Fat?

By: Michelle

Michelle — Wed, 06 May 2026 18:21:31 +0000

In reply to Alina. Bacon fat is essentially just rendered lard! The only two things to keep in mind are that 1) bacon with nitrates will lead to bacon fat, also, with nitrates in it. and 2) it will have a high salt content, so be mindful of that when you're using the bacon fat in cooking.

By: Alina

Alina — Tue, 05 May 2026 15:19:11 +0000

Hi my question about lard: when I make store bought bacon (Aldi’s) I have collected the fat into glass jars yet it’s the fat as it cooked in microwave in a bacon tray gives off a lot. Do you recommend I use or throw out? It’s like rendered lard mostly very white with maybe some bacon specks here & there. I really do not fry a lot and have only used a little a couple times because it’s regular bacon, not easy to find without nitrates etc as store bought. Just wondering your thoughts beyond you having a pig farm where you have pasture raised on hand, outside if that finding & getting are much more expensive also. I do use olive, avocado and have wagyuu tallow. But bacon lard flavor is nice. Your thoughts? Thank you …

By: Michelle

Michelle — Sat, 18 Jan 2025 13:42:44 +0000

In reply to Alyssa. we LOVE butter. Just added it. :)

By: Michelle

Michelle — Sat, 18 Jan 2025 13:38:22 +0000

In reply to Kim Covert. It's SUCH a good fat! So sad that it still gets a bad rap.

By: Michelle

Michelle — Sat, 18 Jan 2025 13:37:31 +0000

In reply to Sherry Hosler.

YES! I love baking everything with a little lard… https://soulyrested.com/how-to-bake-with-lard-and-why-you-should/

By: Sherry Hosler

Sherry Hosler — Fri, 17 Jan 2025 18:31:09 +0000

I did this! It really wasn’t that hard! I rendered the pig fat outside on my picnic table in my electric roaster as to not add any bad odors to the house. I use it in my cast-iron skillets. I would like to try to bake with it sometime, possibly with pie crust.!!

By: Kim Covert

Kim Covert — Fri, 17 Jan 2025 16:22:52 +0000

I have made this transition recently. The health benefits and the added richness in flavor are hard to beat! Thanks for giving all the details in one spot.

By: Alyssa

Alyssa — Fri, 17 Jan 2025 16:06:25 +0000

Any particular reason butter isn’t mentioned? I see ghee, but what about plain butter (or cream for that matter), assuming it’s from grass fed cows?

By: Michelle

Michelle — Fri, 17 Jan 2025 15:27:58 +0000

In reply to KIMBERLY REED. awwww, shucks. :) RuthAnn is great isn't she?

By: Michelle

Michelle — Fri, 17 Jan 2025 15:27:37 +0000

In reply to Erica H. have you read my guide to rendering lard? nothing to be nervous about. :)