Freshly squeezed pig oil!Libby's Pork Lardwith freedom farms pork

400g

Mmmmm… laaaaaard.

Pork lard is largely considered the OG butter… a rich, mildly flavoured and surprisingly healthful fat that was a favourite in Ancient Greek kitchens. Unleavened bread a bit dry? A big schmear of lard would sort that in a jiffy. 

Since our mates at Libby’s have started serving up tubs of their carefully handmade lard, using Freedom Farmed NZ pork… it’s become a beloved staple in our kitchens too. 

How it’s made…

Libby’s Pork Lard is carefully dry rendered to create a rich velvety lard… with no additives, no bleaching and no hydrogenation in sight. Just 100% pork fat from Freedom Farmed NZ pigs.

The result? A versatile cooking fat that is high in good cholesterols, vitamin D, selenium and zinc (and lower in saturated fat than coconut oil!). 

Good for…

Cooking notes…

The list of cooking applications for pork lard is mind-bogglingly long… so we’ll start by saying that anything coconut oil, butter, shortening or vegetable oil can do… lard can do too (and probably does better, we reckon!). 

Find three of our favourite uses below:

• Dollop of Libby’s Pork Lard in a cast-iron pan over medium heat, and toast a slab of good bread (we’re big fans of Daily Bread Pioneer Sourdough) in the pan until golden, then pop on a plate. Add a free range egg to the pan and fry until crispy craggly golden edges are achieved and the yolk is starting to go jammy. Serve on the bread with a handful of rocket dressed with Al Brown’s Lemon and Fennel Oil and a good grind of s+p. 
• Schmear Libby’s Pork Lard on your free range chicken skin before roasting to achieve the ultimate crispy golden skin. Pork lard’s high smoke point makes it excellent for roasting veggies too. 
• Pork rillettes. We like making a batch of this at Easter weekend and keeping jars in the freezer for lazy Winter weekend lunches.