I’m still on my lard kick because I’m still on my pork crackling kick, and I need ways to use up the excess rendered lard. I have now made lard lotion twice as well as two batches of cold pressed lard soap. I am very pleased with how these two batches have turned out, given that this is the first time I have attempted to make soap. I mixed the lard with different fats, liquids, and scents each time to see the different effects. The orange one is my first attempt and it’s orange because I used palm oil alongside the lard, as I had some leftover from my yam pottage phase. I also used olive oil, rose water, and rose geranium essential oils. The scent is lovely and has really lasted, so I will be rose geraniuming again one day. I made the batch in November and it was cured
I really cannot express the depths of my love of pig fat. I eat enormous quantities of crackling and would eat more if only I could get more of it. If you can sell me some pasture raised pig skin, please do get in touch. Weirdly, I do not like to eat pork itself, aside from some bacon with my liver and caramelised onions. Anyway, lard. Yum. Delicious and (if you buy pasture raised pig fat which I do) nutritious, as it’s also chock full of vitamins D, E, and A, and omega 3 fatty acids. Despite loving crackling (aka pork rinds) more than even lamb fat (*gasp*), it never occurred to me to do anything with it other than eat it. I use the rendered lard from my crackling to fry just about everything bar beef and venison steaks, as I think they taste better with butter. However, this left