Larded Up: Mom, Don't Read This Post!

In D.C. politics, lard is considered a bad thing. But when it comes to food, it can be a thing of beauty. Last November, we ordered a turkey from Whiffletree Farm, which is about fifteen minutes from our house and is run by a terrific couple about our age. The bird was delicious, and we started getting interested in their other offerings. One of these offerings was, essentially, a pig. Raised on the farm, allowed to run around and root with all its pig friends, and then slaughtered and processed at another local facility. As we have become increasingly conscious about a) buying local, and b) wanting the animals we eat to have been humanely raised and treated, this seemed liked a great option. Jesse (the owner of Whiffletree) let us tour the property and see where the pigs spend their days, and they did indeed appear to be happy creatures. An entire pig would be far too much meat from us, but when split with some of our friends it seemed like a great idea. This is how we came to have a freestanding freezer in the garage filled with delicious pig products (sausage, chops, ribs...mmmmm).

Included in these products were several packages of lard. It is a versatile substance; you can bake with it, make tamales with it, or make soap with it. First, though, you have to render it, which involves cutting it down into small pieces and slowly cooking it to separate out all the [delicious] impurities. So last month there was a lard party! Unfortunately, I was ill and could not attend, but my friends kindly provided me with some photographs of the festivities.

Recently, we received our share of the lard: over eight jars, plus two jars full of the crispy bits that separated out during cooking. To be frank, it was a bit overwhelming. It would appear that I've got my work cut out for me! I can't wait to make tamales. Although I do have some dried lavender that I could use to make soap...