Jun 21, 2023 · The best lard pig for a homestead is probably the Pot-Bellied Pig, also called the Asian Heritage Hog. It’s a landrace breed, making it incredibly adaptable. They are the cheapest pig to buy.

Jan 24, 2025 · It’s also firmly a lard pig, with much lower pork yields than other breeds. 4. Guinea Hogs: This pig grows fast on whatever you feed them, but much of that conversion results in fat, not muscle.

Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig. [3][4] It is distinguished from tallow, a similar product derived from fat of cattle or sheep. Lard can be rendered by steaming, boiling, or dry heat.

Jan 30, 2013 · We grow the rare Mulefoot breed of hog, an old-time lard hog, and usually get 30lb. of lard from each hog. I know other breeds can give far less. Thanks for the rendering info.

Sep 15, 2023 · They are a fatty breed, perfectly suited for lard production, as their marbled meat and high-fat content make them an ideal choice for various fatty pork products like salami. Mangalitsas are also hardy, adaptable, and easy to handle, making them popular in small-scale farming operations.

Aug 16, 2023 · There are vastly more breeds of lard pig than lean pigs, but most farmers have forgotten how to raise them in the last 40 years. Selecting a Lard Pig to Raise. The most popular lard pigs in the US are the mangalista, the Guniea Hog, the Kunekune, and the Pot Belly Pig.

Jul 23, 2020 · Lard has less saturated fat than butter, and can also be a source of Vitamin D. Here's what a registered dietitian says about its health benefits and drawbacks.

Jun 8, 2019 · Put simply; lard is fat that comes from a pig. This fat is usually rendered to remove any impurities, and the resulting lard looks like a pure white brick in appearance. In the past, lard used to be one of the most popular choices of cooking fat.

Aug 14, 2023 · A 250-pound lard pig should produce 25 to 50 pounds of lard in decent condition. A well-shaped lard pig should be around 20 to 30 percent body fat and half of that can be trimmed to make lard. That’s twice the fat of a commercial hog.

Ready to use lard from our pasture raised, heritage hogs. We carry regular lard, pure leaf lard (for pies and pastries) and beef tallow.