oh my lard

Lard is making a comeback. Used for centuries in the kitchen, it’s gotten a bad reputation in recent years. However, rumours aren’t always true, and lard is a fantastic addition to your SIBO-friendly kitchen pantry arsenal. This week’s episode of the SIBO Cooking Show with Rebecca Coomes will show you how to prepare the versatile kitchen wonder that’s so simple and easy to make, you’ll wonder why you haven’t done it sooner.


Lard is a veritable cooking powerhouse. Vegetables become delightfully crispy when roasted in lard, pan-fried meat is perfectly seared, and above all, it doesn’t give your food a pork flavour, but rather infuses it with a pleasant depth. Aside from the taste benefits to using lard for your dishes, lard has numerous health benefits too. It’s high in heart-healthy monounsaturated fat, vitamin D, and has a high smoke point. A high smoke point means it won’t burn or break down when cooking, so there are more ways you can cook with it.

Making your own lard to use for cooking is also a budget-friendly way to stock your kitchen. The lard produced from one kilo of pork is less expensive than the equivalent in olive or coconut oil. And, when you make your own, you know exactly what’s in it and where it came from.

We always recommend using fat from pastured pigs because they are not only happier because they’re in their natural habitat, but their fat is better too.  Toxins are fat soluble, which means they are absorbed and stored when ingested.  Toxins are harmful to our bodies, so it’s important to use fat from healthy pigs. Free-range animals can move freely, fertilize naturally, and turn over topsoil. Ethical buying choices also help sustain and support your local economy.

Ready to discover more recipes? Buy your copy of SIBO Family Favourites today.

Rebecca Coomes the-healthy-gut-oh-my-lard-tallow-Lard


  • 250g pork fat, cut into pieces
  • Water
  • 1 large glass jar, sterilised
Place the pork fat pieces into a heavy-based saucepan. Pour some water into the bottom of it so it doesn’t burn and stick on the bottom of the pan. Cook gently on a low-medium heat, stirring occasionally to keep the pork from sticking to the bottom of the pan. As the pork warms, the fat will liquefy. The water will evaporate from the saucepan as the fat cooks until there is nothing left.
Once the remaining pork pieces have turned into crispy crackling like pieces and the pork fat is a light golden colour, the fat is ready to be strained. Remove the pork pieces from the fat and discard. Place paper towel over a fine mesh strainer, over the glass jar. Slowly pour the hot fat into the strainer, and let it drip into the glass jar until completely strained.
Store in the fridge and use as required.

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