This is traditional kitchen fat at its most flavorful. Fatworks’ pasture-raised pork lard is rendered from the back fat and belly fat of pasture-raised pigs, giving it a rich, savory profile that shines in both everyday cooking and baking. It’s an excellent all-purpose fat for browning meat, sautéing vegetables, frying potatoes, and baking both sweet and savory recipes — especially where tenderness and flavor matter.
Nutritionally, pork lard is naturally rich in monounsaturated fats, including oleic acid (the same primary fat found in olive oil), along with stable saturated fats that hold up well under heat. Unlike industrial seed oils, lard resists oxidation during cooking, helping reduce the formation of inflammatory byproducts. With a high smoke point (around 370°F), it’s well-suited for high-heat applications without breaking down.
This kettle-rendered lard is unbleached and minimally processed, which means natural color variation from batch to batch — ranging from white to off-white to pale yellow — is expected and a sign of real fat, not factory refinement. It can also be filtered and reused multiple times by straining through a coffee filter into a clean jar.
All Fatworks fats come from pasture-raised animals raised by small family farmers, with no added hormones or antibiotics. A very small amount of organic rosemary extract is included as a natural antioxidant to maintain freshness, not as a preservative.
This is traditional kitchen fat at its most flavorful. Fatworks’ pasture-raised pork lard is rendered from the back fat and belly fat of pasture-raised pigs, giving it a rich, savory profile that shines in both everyday cooking and baking. It’s an excellent all-purpose fat for browning meat, sautéing vegetables, frying potatoes, and baking both sweet and savory recipes — especially where tenderness and flavor matter.
Nutritionally, pork lard is naturally rich in monounsaturated fats, including oleic acid (the same primary fat found in olive oil), along with stable saturated fats that hold up well under heat. Unlike industrial seed oils, lard resists oxidation during cooking, helping reduce the formation of inflammatory byproducts. With a high smoke point (around 370°F), it’s well-suited for high-heat applications without breaking down.
This kettle-rendered lard is unbleached and minimally processed, which means natural color variation from batch to batch — ranging from white to off-white to pale yellow — is expected and a sign of real fat, not factory refinement. It can also be filtered and reused multiple times by straining through a coffee filter into a clean jar.
All Fatworks fats come from pasture-raised animals raised by small family farmers, with no added hormones or antibiotics. A very small amount of organic rosemary extract is included as a natural antioxidant to maintain freshness, not as a preservative.
