To Try Lard - Civil War Farm Life
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- เผยแพร่เมื่อ 15 มี.ค. 2022
- “Without hogs, farming could not go on” is a quote from the Cottage Economy first published in 1821. A large reason this was true is because of one word - lard. In this episode, Felicia and Jeremy from History Acres Farm talk with Will about what lard is, why was it so important on a 19th century farm, and the process of how to render, melt or try the lard. Thank you to the Waterloo Farm Museum for hosting us for the day!
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Thank you to Martin E. Liebschner for the use of the wonderful banjo music heard in this episode.
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Thanks for another great episode. I particularly enjoy the Civil War farm episodes especially since our farmhouse is from that era. We’ve used lard occasionally in period cooking demonstrations. I have to admit it does makes the best biscuits!
My Grandparents ate lots of homemade lard. Extremely healthy! Fat soluble Vitamin D and K2. When they switched to Crisco everybody got heart problems.Also hogs where breed for lard or bacon.
Crisco was something to do with waste cotton seeds. Hydrogenated poison. Give me lard and crackling cornbread 😋
Cracklings go good in cornbread too
When talking about leaf lard, a bacon scented lotion would be really popular today!
LOL!!!
I did think you'd all be fighting over the pork scratchings at the end.
We did salt them and had a few.
Great to see Jeremy (and Felicia) once again in a CDD episode!
We agree!
Very interesting considering that pretty much all subsistence farmers before, during & after WBTS, & onto the 40's & 50's on small share cropping, subsistence farms continued versions of that exact process. My grandparents, including my entire family back from the time of originally coming to America have always been small poor dirt farmers. My dad is 81 now & talks of doing similar things because they did have hogs but only 1 cow & she was for milk, & butter. Hogs were, as they said, used for everything else & every piece! This continued until the late 60's when my Grandparents were getting told old & all their children, my uncles & aunts had families of their own, including my Dad. But my parents and I still live on that farm. We just don't farm anymore.
Thank you for sharing your family story!
@@CivilWarDigitalDigest Thank you, I am from and still live outside the small town of St. Pauls, NC.
I am so glad to see the two of them again.
By chance, could there be an episode on desiccated vegetables and how, as a living historian, they can be prepared as well as cooked?
It is on our list!
I remember my grandparents doing that & I that now a days
Crackling R good eats especially while there still warm add salt 2 taste snack on them all day long or add them 2 biscuits tops
Just a small bite size pork rind. My dad loved them.
I made lard last month. It’s so good. I put on a lot of foods. Cracklings go in the freezer for other purposes. Amazing stuff
Cracklins good in cornbread also or just munch on
Oh Lard! Great episode as usual. Thank you!
Many ethnic groups still cook with lard . I support all natural foods that scientists haven't fooled with non-gmo.
These two watched out for dear.
The 'Lard' you're speaking of is actually rendered tallow. The dense kidney fat at the bottom of the tenderloin. It's very dense. But not the loose fat between the skin and muscle tissue. Many get this wrong. That fat won't last and goes rancid. But the Tallow will last for ever. Once properly processessed it's hard like ivory soap and keeps well in a cool place. The loose fat was just fried and known as cracklins or pork rhines.
This would be true for cattle and sheep as that is where tallow comes from. It does render to be very hard when cooled. We have jars of this in our cold room. Pigs have the back fat and leaf lard (which does hang by the kidneys) with both being able to be rendered. Neither of these types of lard get hard as tallow. Even right out the fridge you can easily scoop out a spoonful.
Actually, tallow comes from beef or mutton…
@@CivilWarDigitalDigest It's dense body cavity fat. Regardless of the animal.. there are two types of fat. I grew up on this and know the difference. You can't properly render the loose fat. And the tallow had far more uses than mentioned. Water proofing leather, rust proofing tools, lubing weapons etc.. Sorry if that hurts, but there are two different forms of fat that were used.
@@robertcole9391 lard and tallow are different. Perhaps it’s the term “loose” used to describe pork leaf lard in this episode that is causing confusion. That “loose” is a term used for leaf lard that is in period books. This is different from cull fat which isn’t rendered but could be considered a loose fat as well. It is around the organs and used to wrap meats or sausages. Maybe there is confusion there. We raise hogs and cook with lard (both back fat and leaf) almost daily as well as tallow. We also render tallow in addition to lard. Most certainly you can render back fat and leaf lard and it keeps for a very long time without going rancid.
@@robertcole9391 I would agree we didn’t cover everything that it was and could be used for.
Big problem with that salt. Sure it will help preserve it some even say makes it easier to render. However when you start using it for things other than food it becomes a major problem in many uses. Mainly it rust metal instead of protecting it.
This was very cool.
Great job on your video 👏
I cook a lot with Lard.
Will: Very interesting video on rendering lard. But zI have two questions. Is the lard that was made in the video the same as what’s today in some grocery stores as Armour Lard Star tubs? As a table item, how much was lard used in comparison to farm churned butter? Respectfully, W.S.
This is Jeremy. No, what is processed in the grocery stores is not the same. That type of lard is heavily processed and contains trans fats just like a vegetable shortening (probably not as much). Real lard like this has 0 trans fats. Real lard is 60% mono-saturated fats which can actually help reduce risk of with heart disease. Farm churned butter would be a seasonal item for when the cow was in milk. Butter also has a shorter shelf-life with heavy salting needing to extend that.
Grocery store lard comes from the big pig factory. Heavy processed.
Whats the title of the Cottage Economy Book mentioned at 0:55?
Cottage Economy, as mentioned.
en.m.wikipedia.org/wiki/Cottage_Economy
@@CivilWarDigitalDigest thanks! The way it was phrased I thought that was the subject of the book but not it's title.