Vernon-based Christiansen’s Family Farm has been given the all-clear to sell lard from the 220 pigs it raises and butchers each year. It recently received the U.S. Department of Agriculture’s stamp of approval, via an inspection label and is selling four-pound tubs for $15. The back and leaf fat (deposits around the kidneys and inside the loin) can last for nine months in the freezer.
The fat, rendered without preservatives, comes from the family farm’s pasture-raised, Berkshire, Large Blake and Mulefoot breed pigs.
"We cook with it all the time," says farm owner Hollie Christiansen, who uses full-strength lard for biscuits and and half-lard, half-butter mix for flaky, moist pie crusts and cookies.
—Heather May
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