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And this little Piggie went to Market...

EverGreen Alley Farms

Pork Fat for Lard

Pork is the kind of protein we all love. Cost effective, nutrient dense, and when raised outdoors, it's delicious. We select our pigs for their mothering skills, the fat:muscle ratios, and size. We feed them to get beautifully marbled and wonderfully flavoured meat without the excess fat.

Our cuts are priced by the pound so a deposit is taken and your final weight is calculated upon shipping.

$8.00 CAD
$8.00 CAD
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Shipping calculated at checkout.
If we are sold out of this item, please email us to preorder

More about This Cut

Pork fat has a very useful purpose in that of lard. While we cannot sell it as rendered lard, its a very easy home project that the kids really enjoy doing and then using after. Though sometimes I think they'll use any excuse to have pie!

Simply partially thaw the fat, chop/grind it up, melt in the slow cooker, strain a couple times (through a cheesecloth to finish), and pour into a mold. We use a breadpan on a scale so we can weigh it up to 1 lb bricks. These are shelf stable if all the bits are out, but store very well in a freezer.


Lard is the semi-soft, white fat located in the fattiest portions of a pig. Used as a cooking fat for centuries, lard fell out of favour when hydrogenated vegetable shortening was invented in the early 20th century. We now know that those hydrogenated fats, aka trans fats, are not good for our bodies. Lard has become a popular cooking fat once again because it contains no trans fats and offers a number of benefits. (Thanks to https://www.webstaurantstore.com/blog/3068/what-is-lard.html for this nicely written article!)

-Pure lard has a neutral taste and contains no pork flavour
-Lard contains no trans fats, which makes it a healthier option than hydrogenated fats
-Lard has less saturated fat and cholesterol than butter
-Lard contains healthy monounsaturated fats, just like olive oil
-It has a high smoke point, making it ideal for frying foods

Calculating Weights and Cost

Bags of pork fat are about 2-3 lbs each, and are sold for $4.00/lb. They are sold with a $8.00 deposit with the total being calculated upon weighing and due upon shipping.

Safe cooking Temperatures

Pork should be cooked to 145 degrees.

We love our Meator thermometer for cooking, we are a busy household and being able to monitor the progress remotely is a big help.

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Pork Chops People keep Talking About

Whenever we have to cook for a crowd, these are the things we go to first.

Cover them in garlic and brown sugar and bake. Or throw them on the BBQ. However you cook these up, your guests will rave for many many months. We don't know how many yet, 'cause people are still talking about them.

  • Delivery to your door

    Free Local Delivery

    Available for On-Farm pickup

    Regular Delivery to Brandon, Souris; mimimum order $25

    As needed delivery to Deloraine, Killarney, and other communities; mimimum order $25

    Shipping via purolator is coming Very Very soon!!

  • Being part of our Community

    Between supporting our local school fundraisers and social causes, taking farm animals to the PCH's, donating to the soup kitchens, inviting youth out to experience the farm, we love being a part of our community. By supporting a small business, you support a whole rural community.

  • If we sell it, we've raised it.

    We raise everything we sell. We've built our herds from local producers, put up our own feed, and all of our livestock are butchered at small independant businesses.

    When you spend a dollar here, you know it is going to stay in the rural communities and support families.

Ask us anything, if we don't have the answer, we will find it for you

FAQ

Can we buy bulk pork?

For sure you can. It's actually much more economical to buy a half or whole animal.

We can organize this for you, with the classic typical cut options you find on this site. And for those that understand the butchering cuts, special arrangements can be made for us to deliver an animal to the butcher when the animal is ready and for you to organize with the butcher to have the animal cut to your specifics.

If this is something you are interested in, please email Brian here to make inquiries and arrangements.

Is this pastured pork?

We are close but not quite. Our sows often farrow indoors away from the others in a farrowing pen. They are moved outside to a small pen until the piglets are ready to wean. The young market pigs then spend their time in large pens, digging, rooting, and playing.

We would love to have them on pasture but as with our chickens, it's the challenge of water, protection from wild predators, and monitoring them so far from home. And they'd miss out on all the kitchen scraps, which are pretty popular!

What breed of pigs do you raise?

Brian has experimented with quite a few breeds at this point, and each have features to benefit from. The sows we have are a mix of breeds as Brian was looking for hardiness to live outdoors, moderate fat, heavily muscled, mothering instincts, and mild temperament.