Nose to tail: A late night lard-making session

Share Article

I believe in making as much food as possible from every animal I raise: Lard is often looked down upon as a bad fat, yet more science is showing that that is a mistake and vegetable oils are a poor, unhealthy, substitute.
A lot of people would turn their nose up at pigs trotters, but combined with shoulder and belly they’re part of the perfect pork pie. This also makes an excellent stock.
My lard is made from 100% leaf fat – that’s the fat found around the kidneys of the pig. That specific type of fat gives the lard its pearly white appearance. Back fat would give the finished product a yellow tinge.
I sell my handmade lard for a higher price than any supermarket would sell a 250g block, yet it’s worth nothing that the fat is pure, while some shop bought products contain back fat and are hydrogenated.
My aim is to get back to a real food future.
*Peter Mawson raises free range, rare breed pigs in Farndale, on the North York Moors, England. A first generation farmer, Peter sells his pork, bacon, hogget and mutton direct to consumers by courier/post, at farmers markets, and via small shops and makers. One artisan sells gourmet scotch eggs, using High Farndale pork, to the Royal family.
Peter’s focus is on regeneration; the once run down hill farm now serves customers across the UK, while he also spends time rebuilding the infrastructure of dry stone walls, drains and hedges, improving the soil, and the nature value and overall aesthetic of his working farm.