Tub of Lard
by LeeAnn McLaneGoetz McLaneGoetzStudioLLCcom
Title
Tub of Lard
Artist
LeeAnn McLaneGoetz McLaneGoetzStudioLLCcom
Medium
Photograph - Photography
Description
Tub of Lard
Wisconsin
Lard is pig fat in both its rendered and unrendered forms. Lard was commonly used in many cuisines as a cooking fat or shortening, or as a spread similar to butter. Its use in contemporary cuisine has diminished because of health concerns posed by its saturated-fat content and its often negative image; however, many contemporary cooks and bakers favor it over other fats for select uses.
The Farm 4285 State Highway 57, Sturgeon Bay, WI (920) 743-6666
The Farm in beautiful Door County, is a special place.
A quote about The Farm in the Reader�s Digest book, Off the Beaten Path says it best:
�Children and adults as well, are likely to be charmed, entertained and educated.�
The Farm is a delight for people of all ages. As a living museum of rural America, it is a blending of cultural, historical, agricultural, ecological, recreational and educational values. Every year, The Farm virtually explodes with newborn and new-hatched creatures. Goat kids, piglets, foals, calves and lambs are born throughout the season; chicks hatch everyday in the observation incubator.
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October 16th, 2011
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LeeAnn McLane-Goetz
Did you know that Pie Crust Can be made with Lard. Lard can be obtained from any part of the pig as long as there is a high concentration of fatty tissue. The highest grade of lard, known as leaf lard, is obtained from the "flare" visceral fat deposit surrounding the kidneys and inside the loin. Leaf lard has little pork flavor, making it ideal for use in baked goods, where it is valued for its ability to produce flaky, moist pie crusts.
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