Croissant Bread

Adobo marinade with pimentón, garlic and oregano adds flavor and juiciness to roasted pork loin. Serve it with chard, squash and potatoes.

Lard cookies “Kartofelki” – quick, easy and crisp. (in Polish)

Rustic buns {in Bulgarian with translator}

Honey and Za’atar Chicken Wings.

Thin, crispy, strings of potatoes fried in lard and seasoned with sea salt. What a perfect snack or side!

Vanilla Citrus Perunillas: A wonderfully tender traditional Spanish cookie made with lard; I updated them a bit with Tuaca liquor and fiori.

Classical Hungarian treated, delicious and quick. (in Polish)

A simple yet rewarding recipe that fries/renders pork skin and fat, which results in crispy and crunchy pork crackling and glorious lard.

Yeast cake with raisins. (in Polish)

Use this clever trick to store your bacon grease so you can use it again later to fry up something tasty!

Tutorial on how to convert pig fat to white and creamy lard!

Halloween Sprinkled Slice and Bake Cookies–dairy free!

Step by step instructions on how to render your own lard at home… and make crispy lardons as an added bonus!

What makes a great burger? Fat. And homemade buns.

Chocolate Lard Bourbon Cake – the densest, most delicious chocolate cake you’ll ever make. And with sour cream ganache!

Pork Rind Biscuits – Pagatche / Škvarkové Pagáče. (in English and Slovak)

These unique sugar cookies call for brown sugar and lard creating a soft, light, and flaky treat with royal icing in fashion forward colors.

The Perfect Muffin, warm and basic, ready for butter, honey or your favorite jam.

Buttermilk Pie in a Cornmeal & Lard Crust for Thanksgiving. If this pie were any more Southern it would have a drawl!

Spiced Pear, Gorgonzola Dolce, and Toasted Walnut Pie in a Buttermilk Leaf Lard Crust

Rendering Leaf Lard for Pastry Dough