What I do know is that the towns that embrace change and embrace new people, cultures, and stories, will be the communities that make it. About a year ago, I noticed that the wall of lard had changed. I’ve recognized Fischer’s labels since I could sit up in the grocery buggy. Facebook Apple and cherry hand pies fried in Fischer’s lard, their sliced pickled bologna on white saltine crackers with a shot of hot sauce on top, or their signature briny pickled egg as a late-night snack. 878 Old Kent Road - Refried beans is perfect use for this fat. Box 1848 | University, MS 38677 | info@southernfoodways.org, Oct. 1-31, 2020: Each Saturday in October. It is easy to make at home and can be done either on the hob or in the oven (my preferred method), Twitter The smaller the pieces, the faster they will render, Put the diced fat into a flameproof casserole or Dutch oven and add 1/3 cup/75ml water per 1 pound/450g of fat (this keeps the fat from burning before the rendering process kicks in), Place in the oven and stir after 30 minutes. Lard also has less of the stuff you don’t want, like saturated fat. Subscribe to our newsletter to get the latest recipes and tips! Hills fold in on themselves, creating creases that open up to small worlds. Mexican recipes often call for the fat to be rendered at a higher temperature (165-180C) this will result in a more highly flavoured lard. My chow-chow remoulade, cornmeal-crusted pork belly tacos, and chicken and dumplings ragu are all a spin on that tradition.”, Carla Gover, a musician and arts educator, grew up in Whitesburg and majored in Appalachian studies and Spanish in college. I invite the manager, Antonio Lopez, to sit down with me. The same is true in Appalachia.”, Last year Gover and her partner Yani Vozos, a member of the musical group Appalatin, launched Cornbread & Tortillas, a bilingual traveling festival that includes theater, music and dance performances, food, crafts, and educational workshops. The clang of pots and pans and distant conversations in Spanish flow from behind closed kitchen doors into the dining room. Is it still safe to use given its texture or am I better off throwing it out? Lard has all the good stuff you want, like heart-healthy monounsaturated fats, which are said to lower LDL cholesterol. There is no expiration date on the tub. You want to ask your butcher for this and get the highest quality you can get. It’s no coincidence Fischer wound up in the meatpacking business. Favorite. I linger on this thought wandering along the edges of the IGA until I’m back in aisle six, standing in front of my favorite bright wall of lard. Each year, they sell approximately 400,000 pounds of lard in ten states that span the Ohio River Valley, central Appalachia, Michigan, North Carolina, and Alabama. We're not going to get into how or why this happened -- though Crisco and Upton Sinclair have gotten most of the blame -- we'd just like to focus on bringing this glorious cooking (and baking) fat back into people's kitchens. I stop for dinner one night on my way home from work. I live in a holler with seven fingers. The fluorescent lights flicker overhead. Lopez is in his early thirties and has a shock of black spiky hair. A while back I bought a tub of manteca- or pork fat- from a local Mexican market. Packing houses aggregated hogs from Kentucky, Ohio, and Indiana. Google+ The Talk forum is closed - check out our Reddit, Facebook, and Twitter accounts instead. Some butchers will just give you their off cuts, others will charge you for the fat. I read the noises. I am the only customer in the restaurant. Stir-fried rice noodles with shrimp, pork, and vegetables. SE 15 1NQ, Reply / The growth is slower in Eastern Kentucky. Smith helps grow heirloom corn, beans, tomatoes, and squash at Big Switch Farm in Egypt, Kentucky. A Kentucky supermarket display underscores shifts in Appalachian foodways. In fact, studies show lard is a better source of these fats than butter, coconut and corn oil. Does anyone know how long manteca lasts? I don’t know how Appalachian foodways will transform in the coming years as a result of our changing economy and demographics, but I hope it tastes like venison tamales made with Bloody Butcher cornmeal and fried Candy Roaster squash blossom tacos. Without corn, there is no country. Armour lard is one of the healthiest cooking fats you can buy. Fischer’s is still a regional brand. A Kentucky supermarket display underscores shifts in Appalachian foodways. Más Manteca, More Lard . Back at El Dorado, I think about this while listening to the men I don’t see, the men who work in the back of the house. Manteca is rendered at a higher heat and usually contains a few small scraps of pork included leading to a more porky flavor compared to a white lard. Someone else just shot a deer in the pasture beyond our fence. Lopez does most of his personal grocery shopping at the IGA. Lard is not only out of favor, it's even considered a derogatory word. I've used it sparingly here and there, but the problem is I can't remember how long ago I purchased it. water (not from the tap, but from a pure spring tended by woodland fairies…okay, just kidding). “If she didn’t have one ingredient, she adapted and created a new family recipe. I might not see my neighbors for days on end, but their labor surrounds me. Someone is cutting down a tree one ridge over. Lard is central to Mexican cooking and the stuff you get in the store is just no match for the soft, pale caramel colour delicious goodness that is lard. Chef Kristin Smith of the Wrigley Taproom in nearby Corbin remembers watching her grandmother cook. The tubs and pails are branded identically—same Fischer’s logo, same color palette, same lattice-topped pie illustration—but now manteca is on one side and lard is on the other. The fluorescent lights flicker overhead. “I was struck by how much connection I felt between these various cultures,” she says. I turn the Fischer’s tubs around to the side that reads manteca, imagining that they’d always been just that way. The amount of fat that will render does depend on quality of the fat, but the average will be around 1-1.5 cups/ 250-375ml for each 1 pound/ 450g of fat. After slaughter and packing, they floated down the Mississippi to New Orleans. Adapted from “Fat” cookbook and Diana Kennedy, Adapted from “Fat” cookbook and Diana Kennedy. He is originally from Chiapas, the mountainous southernmost part of Mexico. They want flour tortillas.”. There, the pork made its way to markets in the Deep South and overseas. Retweet / “Most people around here don’t even order those. When I first purchased it the lard was fresh and had a butter-like consitancy and it smelled like carnitas (because it's the rendered fat from carnitas). So, it will be tasty for most Mexican recipes, but too strong for, say, pastry. The wall of lard, as I affectionately call it, towers five shelves high.
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