Foods in Season sells Wooly Pigs brand lard.
I'm happy to announce that Chef Shop has started marketing our lard too.
The lard is made by our processor, Swiss Meats of Swiss, Missouri. I doubt there's a better processor that can kill and process hogs. They kill the pigs there, cut them in a very special way, and are making our first batch of lardo and Speck.
After one round of lard-making, we settled on a low-temperature process (245F) modeled on what our Austrian friends do. The resulting lard is particularly neutral and white.
Wednesday, February 24, 2010
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