Save the Swine:
Pop-Up Event Benefit South Texas Heritage Pork…
Back in 2013 I published an interview with Kelley Escobeda, Co-owner of South Texas Heritage Pork. She raises pigs. The nicest, cleanest, most well behaved pigs you ever saw.
We discussed lots of issues about pork, cooking with lard, and natural products. We cleared up the myth about ‘Is natural lard bad for you?’
We talked a lot about cooking with lard. But is it bad for you?
Natural Lard is nothing like what you buy in the grocery store.
Natural lard is lower in saturated fats than other animal fats. Some studies show it can raise the good HDL cholesterol and lower the risk of heart disease when combined with a low-carb, low-sugar diet. It also adds a bonus of Vitamin D. And it is great in recipes! Biscuits and pie crusts are flakier, and so much more delicious.
So where do I get natural lard? You won’t find it in grocery stores, but it’s easy to render yourself. You can either ask your butcher, or if you have a local Farmer’s Market like we do, you can ask for Leaf lard, which is the best for rendering your own lard. Leaf lard is the fat from the area surrounding the organs. If you can’t get Leaf lard, you can use back fat or pork belly. You want to make sure it’s organic or animal welfare approved which is even a more stringent standard than organic.
South Texas Heritage Pigs are very well taken care of. They are able to roam free on pastures or in bedded pens, and lived without the routine use of antibiotics to promote growth and prevent diseases associated with factory farming. They allow the animals to exhibit more of their natural behaviors, get exercise, have extended access to the outdoors and fresh air, and be social with each other. Although the animals are raised for food, these farmers strive to provide them with a high quality of life during their lifetimes.
I only purchase my leaf lard from South Texas Heritage Pork.
I hope you will watch this very informative video with Kelley. She not only explains how to render lard, but tells you all about her rare Heritage Hogs. They are mainly Large Blacks with a few Tamworth crosses. They spend at least 18 months caring for their hogs and give them a special finishing diet of peanut hay. Kelley talks about all the different varieties of hogs and takes us on a short tour of their farm.
In this video interview you can get to know Kelley Escobeda and all about South Texas Heritage Pork Farm:
So why am I writing again about Kelley Escobeda and South Texas Heritage Pork Farm?
They need your help!
WHO: San Antonio’s Chef Cooperatives, a non-profit group comprised of some of San Antonio most seasoned chefs, has been instrumental in raising funds through their pop-up dinners to actively support the health and prosperity of South Central Texas farmers, ranchers and vintners.
WHAT: Save the Swine is an all-day pop-up event set for Sunday, May 7 from 11-4 to assist South Texas Heritage Pork obtain a much-needed new home. Alamo Brewery will host the event. Guests will enjoy an afternoon of delicious, locally-sourced and chef-crafted food, beer from Alamo Beer and live entertainment provided by SATX Music, featuring Judivan Roots and True Indigo, as well DJ Ras of Shashamani Sound and DJ Gabe Garza of Southtown Vinyl and Deep South Collective.
Save the Swine Menu
Hog Trotter Tonkotsu Ramen, Sous-Vide Quail Egg, Spicy Black Garlic Chili Oil
Chicharron-Crusted Pollo Nopal with Mexican Truffle Silk
Salted Caramel, Candied Bacon Praline
{ 2 comments… read them below or add one }
Interesting video!
Bundle of thanks for such useful information.