Let's talk about lard!

When we talk about nose to tail eating, we have to talk about lard. Sometimes referred to as liquid gold, lard is the rendered and strained fat from inside the hog: the soft, flaky fat that protects the animals organs, and also happens to make a great fat for pie crust, deep frying, and soap making. In this class we'll demonstrate how to properly render lard, and then get into its versatility by showing a few different methods of cooking with it including carnitas, fried chicken, and more!

Each student will take home a pint of lard and a variety of recipes. We will end class by enjoying some carnitas tacos, and we'll also be showing you how to make (and then drink) salty, shaken margaritas!