31 responses

  1. Jennifer Jo
    February 16, 2010

    I took my kids to the killing floor of a butcher shop last week and we watched the whole process. They were butchering pigs while we were there, and the guy showed me the different places where the lard comes from. He said the kidney fat (and he showed me a huge, 2-3 foot strip of it that was left attached to the pig’s cavity) makes the best lard because it melts at higher temperatures. I thought it all profoundly interesting…

    The rolls look delish. My mom is, at present, working to perfect her sugar cookie that she makes with lard. Yum.

  2. barefootrooster
    February 16, 2010

    hi there — i think i might be delurking with this comment — but i just have to tell you how much i enjoyed/appreciated this post! the best pies are made with lard, and i have often wondered how to go about rendering my own. (i also find myself frequently joking that you can figure out where you are based on where and in what quantity you can find lard in the grocery store: in the southwestern US, tubs of it are in the baking aisle. now that i live in the northeast, good luck — you’ll find small packages near the butter. sometimes you can find lard in the imported mexican food section.)

    anyway, thanks for this! sounds like you had a fantastic trip!

  3. rea
    February 16, 2010

    thanks for the food porn posting.

  4. Lana
    February 16, 2010

    HAHA Rea!
    I was at first disgusted by the thought of you rendering your own lard. Ugh. Now, I am pretty interested in these beautiful spiral rolls..hmmmm…

  5. Jan (Family Bites)
    February 16, 2010

    You girls are seriously cool…and your weekend – lard rendering and all – just sounds so fun!

  6. molly
    February 16, 2010

    Well now, if the lard didn’t suck me in, the looks of those stunning little rolls sure did. (Okay, the lard did, too). Never seen anything like it! Beautiful.

  7. Elaine
    February 16, 2010

    barefootrooster is right: this was a really spectacular post. I’ve always wanted to learn how to properly render pig fat–in fact, I’ve got ziplock bags of it in my freezer just waiting for my skill set to improve! Now, a blueberry pie crust made w/ non-scary lard is calling my name.

    Thanks, Julie!

  8. Vivian
    February 16, 2010

    You are blessed to have a friend so in tune with your culinary interests. It’s neat to be able to dive right in and know your pal understands your obsessions. My friends (most in their 50s) roll their eyes when I mention even a “Y” peeler…only an elderly gent of 86 expresses the same passion for food, but living in a care home, he doesn’t get to cook much anymore!

  9. Jess
    February 16, 2010

    My Blog Aid Cookbook was just delivered! It is beautiful! All your hard work produced a fabulous book!

  10. Sue (London, ON)
    February 16, 2010

    I loved this post too. More because of your beautiful friendship than the lard truthfully. How lovely that you are still friends, still see each other, still have so much fun together… I’m so envious of that!!

  11. robyn
    February 16, 2010

    Nice to have such a great lifelong best friend!

  12. Melanie
    February 16, 2010

    Amazing girlfriends are the absolute best thing ever (followed closely by homemade buns!!)! Wonderful post!

  13. Natalie (GA)
    February 16, 2010

    WOW! This is amazing. Usually I can doggedly follow along and pull off your delicious dishes ……. but I think I am going to chalk this one up to “leave it to the experts.”

  14. Barb
    February 16, 2010

    I echo Vivian’s comment. The rolls look lovely and tender. I would plrobably have skipped right over hte recipe at the mention of rendering your own pork fat but I’m glad you didn’t!

  15. JoJo
    February 16, 2010

    Re your vending machine twitter request: Longview Beef Jerky

  16. Elaine
    February 16, 2010

    Update: This afternoon I walked to a nearby sausage and deli (on the off-chance that they’ve got butcher connections) and ordered three pounds of fatback! Exciting! Blueberry pie, here I come!

  17. thepinkpeppercorn
    February 16, 2010

    You had me at pork fat.

  18. Katharine
    February 16, 2010

    I loved your story Julie!! Almost brought a tear to my eye…… sniff sniff……. And OMG, delicious! I’d love to sink my teeth into one of those babies! MmmmMmmmMmmmmm!

  19. Jill
    February 16, 2010

    That was amazing Julie! Such a weird and wonderful thing to read about and I’m so impressed that so many other commentors have actually tried or have been preparing to try making their own lard. I’m impressed- what an interesting/weird/useful thing to know how to do….

  20. Isabelle
    February 17, 2010

    I felt squeamish about lard until I read Jennifer McLagan’s wonderful book, Fat. What a fun-sounding food weekend, and this recipe looks amazing. I’d love to make it soon – I know where to buy lard in Edmonton, so I probably won’t take the time to make my own, but maybe some day!

  21. Beverley M
    February 18, 2010

    My first impression was “Lard? Ewwww” but those buns look amazing

  22. Elaine
    February 18, 2010

    I did it! I did it! I made lard!

  23. JulieVR
    February 18, 2010

    How did it go???

  24. Elaine
    February 19, 2010

    It looks glorious. I’m thrilled.

  25. Michael [KyotoFoodie]
    February 20, 2010

    Wow, those are bonafide works of art. The shape is so delightful.

    I recently rendered lard for the first time after making charcuterie and the doggy gets a crackling or two everyday now.

  26. Evelyn in Canada
    March 24, 2010

    I just ordered some pork fat (ground) from the butcher and I’m very excited to try making lard. I’ve been cooking with it more and more because of it’s beautiful texture. My pork will come without the actual skin, but the butcher assures me that I will be left some crispy bacon bits at the end. I sure hope so!

  27. DebR
    April 26, 2010

    Hey Julie,

    I’ve been dreaming about lard since your segment on the radio. Actually, had a few thoughts about commercial lard before that, but dismissed it because of the additives.

    I’ve been enjoying the lard debate. I whole hog agree it’s the way to go.

    I ordered 5 pounds of free range piggie fat, to pick up Friday. Sigh. I can hardly wait.

    Blissfully in Hog Heaven
    Many thanks

  28. Spanish Guy
    November 18, 2010

    It’s really nice to see recipes like this posted around. One suggestion, true ensaimadas use strong flour (bread flour) not all purpose flour…the texture and flavor come off very different…also no milk is used…though I suppose it won’t hurt…I should know…I’m from Spanish descent, my grandmother use to make them a lot…I remember her rendering the lard and all that good stuff back when..keep up the good work…buen apetito…

  29. Vivian
    April 18, 2012

    Actually, Spanish Guy, in Canada our duram “A P flour” is equivalent to the strong, bread flour needed to bake such things in the US. For some reason in the US regular flour is softer, something about gluten content. Whatever one has to use, these little spirals are to die for!

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