Olive oil

[so lucky]

Good question, @bobm.

 

[seedcorn]

I use olive oil, but not because of cholesterol, I use it because practically everything else on the market is GMO. I buy olive oil, coconut oil, grapeseed and avocado oil, in that order of use. When we butcher our pig, I plan on rendering the lard. We'll see how it goes...

You had better feed a lot of corn IF you want lard. Most hogs don't have the ability to put on fat. It is genetically selected against. With 260# hog, would get less than quart of lard unless you don't want sausage.

 

[SprigOfTheLivingDead]

I generally use Olio Carli (Italian) or Theros (Greek) depending on my taste preference for a meal. I generally haven't liked Greek olive oil but I met the grandson of the Theros family at a greek festival in Minneapolis and he had some of his family's product to share. I was impressed and bought a bottle on the spot. Since then I've ordered it religiously. I'm also a fan of Argentinian olive oil, though haven't bought any recently.

Never had my cholesterol checked. I bike to work each day 9 miles each way.

 

[baymule]

You had better feed a lot of corn IF you want lard. Most hogs don't have the ability to put on fat. It is genetically selected against. With 260# hog, would get less than quart of lard unless you don't want sausage.

I'm not raising "modern" or industrial pigs. I am raising crossbred Berkshire and Large Black pigs. They are both old heritage breeds. The Berkshire yields a marbled meat, highly desirable in the gourmet markets. (frankly I wouldn't pay the ridiculous price for a full blood Berkshire) I don't know if they will have much lard or not. Probably if I kept them longer, they would, but they are off to slaughter March 18. If they yield any lard, then I will process it. And my picky porkers prefer their pellets to corn. I keep free feed corn in front of them and they ignore it. I stir in sour milk, leftover gravy and other bits from the refrigerator and then they eat the durn corn!

 

[digitS']

my blood work has greatly improved.

Why pay any attention to the health care people about that, Bob?

Or, are you interpreting the test results on your own authority?

To use a favorite source for quotations from a current presidential candidate, altho not one in 2008 or 2012: that should be a distant second to good book and a warm bath.

Steve

 

[seedcorn]

I'm not raising "modern" or industrial pigs. I am raising crossbred Berkshire and Large Black pigs. They are both old heritage breeds. The Berkshire yields a marbled meat, highly desirable in the gourmet markets. (frankly I wouldn't pay the ridiculous price for a full blood Berkshire) I don't know if they will have much lard or not. Probably if I kept them longer, they would, but they are off to slaughter March 18. If they yield any lard, then I will process it. And my picky porkers prefer their pellets to corn. I keep free feed corn in front of them and they ignore it. I stir in sour milk, leftover gravy and other bits from the refrigerator and then they eat the durn corn!

I hear you but IF the lines are from "show" lines, same problem as the old fat style will not win in show rings.

Old (but true) statement that there are more differences within a breed than between breeds. Sad but true.

 

[Beekissed]

You had better feed a lot of corn IF you want lard. Most hogs don't have the ability to put on fat. It is genetically selected against. With 260# hog, would get less than quart of lard unless you don't want sausage.

I find that extremely hard to believe. I got more than a quart of rendered fat from a measly little white tail deer this year, so a hog should yield much, much more than that, even if they are intentionally fed or bred to be lean.

 

[seedcorn]

IF you want to take all the fat off of the hams and chops and NOT use it in sausage, you will get more fat to render.

Today's hogs have less than 1/2" of back fat unless you really load them up with carbs.

 

[so lucky]

http://www.theprairiehomestead.com/...e-missing-pig-fat-and-how-to-render-lard.html
I thought this was informative , @baymule. You may already read this blog. Talks about lard hogs and bacon hogs. (I'd love one of each, please)

 

[Nyboy]

Does anyone know the reason some religions forbid eating pork?