Hi there Lynetta Anne,
I'm always open to learning something new. Is there some objective research you can direct me to so I can get up to speed on levels of vitamin D and the fatty acid content of different types of lard? Thanks.
I think I may have some information to share with you in return.
Not sure what you mean by "raising pigs on pasture" but I will share first hand knowledge about modern raising of pigs. All pigs that go to slaughter must not have any hormone residue in the tissue. Unfortunately, due to the way the animals must be raised to meet the WORLD demand, antibiotics may be used to treat illnesses such as pneumonia, etc but are not routinely used. Also, at time of slaughter, there may not be any antibiotic residue in the animal. The meat is tested after slaughter according to USDA/FDA regulations and the fines are high to the grower for positive tests. The "kibble" you refer to is a balanced diet designed by an animal nutritionist to meet the nutritional requirements for pigs. As you know a pig will eat almost anything. Pigs were once routinely fed kitchen garbage as part of their diet by our ancestors. By the time they went to market, the amount of fat on a pig was very high. I'm talking about the marbling in the meat, the kind of fat that can't be removed prior to cooking. A pasture may have something that is not good nutritionally for a pig. Also, an open pasture will invite unwanted pests and expose a pig to illnesses and parasites that may need to be treated with antibiotics before the animal goes into the food chain.
You are right on about checking out the local farmers markets for home rendered lard. I personally receive lard from our local locker. It must be frozen or refrigerated to maintain freshness. I know where it comes from and the taste is over the top. My personal trainer highly recommends the use of this type of lard for baking. I have a home baking business and do lots of business through local farmers markets. If I can get some reliable research data to share with customers, they may be willing to look at baked products with lard over a commercial shortening.
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