You mean tallow?
Got an #asknostr question:
Would anyone be interested in pastured pork lard from cows fed only raw milk and non-GMO feed in the Virginia Shenandoah Valley, USA?
Would be priced at $17 per 16oz jar / $28 per 32 oz jar w/free shipping which is competitive with White Oaks Pastures and businesses selling pastured pork lard. I have talked with several including nostr:nprofile1qyt8wumn8ghj7ct5d3shxtnwdaehgu3wd3skueqpz4mhxue69uhk2er9dchxummnw3ezumrpdejqqgp4dp6ll4efkphwknqa0fc2ra6sq3wsvam56gwqltl7ftetl94zaqwpckjr that prefer using pork lard for certain recipes over something like tallow or ghee.
I see this as an even more cost effective way to cook with a great animal cooking fat. Not as good as ghee or 100% grass fed ghee, but a great balance between cost effectiveness and nutrition/health.
Discussion
No, meant lard from pigs:
Doh.
Would you consider having them lab tested (once) to determine fatty acid profile?
You know that’s been in the back of my head. The answer is yes, definitely. Probably before I would even sell them I would do that and I should do that for my ghee as well. Any testing facility you happen to recommend? Otherwise I’ll look online at options