28 Sep 2012 by filed in Food Preparedness
Some of you are no doubt throwing away a very valuable asset when you trim the fat from your meat. Before being subjected to the misleading marketing ploys of the USDA and their subsidized parties, lard was considered good for you. The fact of the matter is, it STILL is good for you—better in fact than canola oil and even butter. (See  "Why Do We Get Fat" by Gary Taubes or "Ignore the Awkward" by Uffe Ravnskov) When I’m cooking a pork that has excess fat I trim some of the fat and set it...
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