Animal fat is the nectar of the Gods

Animal fat and olive oil is all you could ever need. The way God intended

Ditch all the other crap

I learned that mexican grocery stores sell huge tubs of pork lard for very cheap. I keep one in the fridge for cooking. I make beef tallow any time a have a big cut of beef with a lot of fat to trim, like brisket.

Cooking with these is much better than using cooking oil.

What do y'all use for roux? I find animal fat has too low a smoke point to get a good roux cooked in a short amount of time. I was using rapeseed oil for awhile, because it has a very high smoke point, but switched back to vegetable.

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rapeseed oil

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Really no need to refrigerate. My grands, my mom, aunts, etc. all rendered fats for lard/tallow and never refrigerated it. Hell, had an aunt that never put mayo in the fridge. So.............

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Commercially Processed Lard: Shelf-stable but generally lasts 4 to 6 months in a cool pantry. Moving it to the fridge extends its shelf life up to 1 year.

Pure Homemade Rendered Lard (Dry-Rendered): If strained thoroughly with zero water content, it can sit on a pantry shelf for 6 months to over a year. Refrigeration extends this indefinitely.

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