Lard: Where to Buy It, How to Make It, and Why You Should

Nutrition Articles

Chances are, making lard at home is not something your mother did growing up. Well, at least if you’re my age. I was born in 1974 and never once growing up did my mother cook with it. 

Nor do I think my grandparents cooked with it much either.  In fact, I asked my father recently if my grandmother used lard when he was growing up and he said, “You mean Crisco?  Yeah, she used a lot of that.”


Why We Stopped Eating Lard

Lard was quickly disappearing from most American households following World War II due to many reasons – the increasing reliance on supermarkets as our primary food source, competition from other fats and oils, clever marketing from the vegetable oil industry, and increasing health concerns over the use of traditional animal fats.

By the time my generation was growing up in the 1980s and 90s, lard had become an almost unspeakable four-letter word. To this day, just uttering the word lard evokes thoughts of obesity and clogged arteries.

However, as the dust settles on our massive industrial food experiment, the truth is slowly revealing itself.  And what we are learning is that the true cause of heart disease and obesity has nothing to do with traditional fats and everything to do with processed foods and processed fats like corn, cottonseed, canola oil, and soybean oil. 

I refer to those four fats as the “quadruple bypass” not only due to their association with heart disease but also because anytime you see them on a label, bypass them!

Crisco, by the way, is a vegetable shortening made from hydrogenated cottonseed oil. Hydrogenated vegetable oils contain trans fats which have been proven to raise LDL, the bad cholesterol associated with heart disease.

If you are new to this perspective, I’d recommend checking out The Oiling of America which details why traditional fats like lard went out of fashion and why the vegetable oil industry took over.

A Re-Birth of Healthy Fats

However, the good news is that slowly but surely, traditional fats are coming back into fashion.  Margarine sales are rapidly declining. The FDA has finally banned trans fats. Butter is back. Coconut oil sales have skyrocketed.

Lard?  Well, not so much.

In fact, lard has so thoroughly disappeared from our kitchens and supermarkets that you may not even know it is!  That’s OK.  I didn’t know until several years ago either. 

And now I make it myself. Go figure.

What is Lard?

Lard is pork fat. There are two types you can get for making lard. Leaf lard and back fat. Leaf lard is the fat around the kidneys and is considered the best type of fat for making lard. It has a very neutral flavor and is ideal for baking purposes. The back fat is also acceptable though some say it renders a stronger pork flavor.

Where to Buy Lard

Though I’ve seen some duck fat and some strange hydrogenated lard (don’t buy that!) products, I’ve never seen a truly good quality source in stores… yet. I say “yet” because, with the resurgence in traditional fats like butter and coconut oil, I think it’s only a matter of time.

2023 Update: After many years, I have recently updated this post. And sure enough, there is now a really great product in stores.

Fatworks, a company that produces outstanding quality traditional animal fats, has two types of lard available. I’ve seen both in my local health food stores, including Whole Foods. You can also find them on Amazon.

Fatworks Pork Lard

Fatworks Pork Lard comes from pasture-raised sources. It’s an excellent cooking oil as it’s heat stable and non-hydrogenated.

Fatworks Leaf Lard

Fatworks Leaf Lard also comes from pasture-raised sources. It can also be used as a cooking oil but is also excellent for baking purposes.

There may also be some artisanal, locally-made lard products in stores near you.

Another option is, of course, to make it yourself!

Local farmers who are raising pastured pigs will likely have pig fat available. You can check out the website www.eatwild.com to find farmers in your area that are raising their animals on pasture. You might even just ask your local butcher too.

I paid five dollars for a pound of pig fat from a local farm and rendered that into about twelve ounces. Before I show you how to do it, let’s just consider some additional reasons WHY you should make it.

7 Reasons Why You Should Make Lard

#1: Lard is high in vitamin D

This is perhaps its biggest health benefit. In fact, it’s one of the best food sources of vitamin D. Lard from pastured pigs contains anywhere from 500 – 1000 IU of vitamin D per tablespoon based on the pig’s diet and exposure to sunlight.  This is why finding lard from pastured pigs is essential (see #5 below).

#2: It’s heart-healthy from a conventional point of view

The conventional viewpoint says to emphasize monounsaturated fats for heart health.  “But isn’t lard an animal fat and thus saturated?” you say. Nope. Lard is actually classified as monounsaturated fat. Yes, it’s true.  It’s about 48% monounsaturated fat, 40% saturated fat, and 12% polyunsaturated fat. This is probably the least-known health benefit of lard. 

#3: It’s heart-healthy from a non-conventional point of view

As you can see from the ratios above, lard also contains saturated fat. And cholesterol. Gasp! This is probably the biggest reason everyone says not to eat lard.

Well, contrary to popular belief, heart disease is NOT caused by saturated fat and cholesterol.  In fact, saturated fat and cholesterol from healthy sources can PREVENT heart disease. If you want a simple understanding of the underlying cause of heart disease, this heart surgeon explains it well.

#4: Lard is an excellent fat for cooking

Before we were all conditioned to believe lard is unhealthy, it was used for centuries as a cooking fat because it’s very stable at high heat.  Your grandmother probably used it liberally.

Unlike more saturated fats like tallow and coconut oil, lard’s combination of monounsaturated and saturated fats makes it a perfect fat for baking as it gives things like pie crusts, cookies, biscuits, and pastries a very light, flaky, and soft texture.

But lard also has a high smoke point too (about 370 degrees Fahrenheit) and is thus excellent for frying as well.

#5: Lard connects you to local farms

This is perhaps its most important health benefit because it impacts environmental health too. Unfortunately, it’s hard to get good quality lard in stores.  You have to seek out a good source of pig fat and render it yourself. Before you roll your eyes about that (though you probably did already), consider #6 and #7 below.

And because you have to source it from local farms, lard leaves less of a carbon footprint than more popular cooking fats like coconut oil and olive oil.  I don’t know about you but there are no coconut or olive trees where I live.  Lots of farmers raising pigs though.

#6: Lard is economical

I paid $5 for about a pound or two of leaf lard at my local farmers’ market and rendered that into about 12 ounces.

Compare that to a bottle of good quality, first-pressed extra virgin olive oil or coconut oil at your local health food store.

#7: Lard is so easy to make!

All you need is some pig fat and a pot. Really, that’s it.

How to Make Lard


  • One pound of leaf lard or back fat (makes about 12 ounces)
  • half a teaspoon of baking soda


Here’s my piece of back fat that I got from my local farmers’ market.

pork back fat

1. Cut the fat into small cubes

About one inch by one inch, like so…

lard cut into chunks

2. Place the cubes into a stockpot and mix in a half teaspoon of baking soda

The baking soda will ensure the lard turns a nice white color.

3.  Turn the heat to the lowest setting and simmer gently for 1 to 2 hours

Stir every 30 minutes or so. The fat will slowly start to melt.

lard simmering

This is about 10 to 15 minutes later…

lard continuing to simmer and melt down

If you’re working with a larger batch, this will take more like 3 to 4 hours. Be careful not to boil or cook at too high a heat otherwise, the fat will burn. 

You could also use a crockpot if your stove’s lowest setting is too high to ensure a very slow simmer.  Put a lid on but leave it slightly ajar to allow water to escape.

The fat will then start to turn brown and browned bits of fat (cracklings) will rise to the surface.  This is your signal that it’s done.  Remove it from the heat and let it cool for 10 to 15 minutes

4. Cover a strainer with a piece of cheesecloth and strain the lard

Transfer to mason jars. The cracklings can be salted and saved as a tasty treat!

The liquid lard will appear golden brown in color, like so…

melted fat  in liquid form

5. Let the lard cool for 10-15 more minutes and transfer to the fridge

The golden brown color will fade to white and the liquid to a solid but creamy texture

solid lard after cooling

Recipes with Lard

Of course, once you make lard you’ll need to use it!  If you want some cool ideas, check out Lard: The Lost Art of Cooking with Your Grandmother’s Secret Ingredient.

Lard cookbook

It is the only book I’ve ever found devoted just to cooking with lard!

Have you ever made lard before?  Any tips or suggestions you’d like to add?  Feel free to share in the comments below.

Printable Recipe

How to Make Lard

Making lard is as simple as cooking pig fat over low heat, straining it, and cooling it. That's it!
Print Recipe Pin Recipe
CourseCooking Fat
Prep Time5 minutes
Cook Time1 hour
Cooling Time30 minutes
Total Time1 hour 35 minutes
Servings12 ounces
AuthorCraig Fear


  • 1 pound lard leaf lard or back fat
  • 1/2 tsp baking soda


  • Cut the fat into small cubes
  • Place cubes into a stockpot and mix in a half tablespoon of baking soda
  • Turn heat to the lowest setting and simmer gently for 1-2 hours. Stir every 30 minutes or so. The fat will slowly start to melt. The fat will then start to turn brown and browned bits of fat (cracklings) will rise to the surface.  This is your signal that it’s done.  Remove from heat and let cool for 10-15 minutes.
  • Cover a strainer with a piece of cheesecloth and strain out the lard into a glass bowl or container.  
  • Let the lard cool for 10-15 minutes and transfer to the fridge. The golden brown color will fade to white and the liquid to a solid but creamy texture.


Serving: 112-ounce jar | Calories: 12kcal | Carbohydrates: 2g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 52mg | Potassium: 81mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 1897IU | Vitamin C: 13mg | Calcium: 88mg | Iron: 0.2mg
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Lard: Where to Buy It, How to Make It, and Why You Should

About the Author

Craig Fear is the creator of Fearless Eating and the author of three books, The 30-Day Heartburn Solution, Fearless Broths and Soups and The Thai Soup Secret. After years helping clients with digestive issues, Craig decided to pursue writing full-time. He intends to write many more books on broths and soups from around the world! Click here to learn more about Craig.

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