Our leaf fat is nutrient-dense and healthy. Render the fat into lard, and it will store in your kitchen for months. Lard is a largely tasteless fat that can be used for everything from skincreams to croissants. Before hydrogenated oils, the hearth used lard for baking and frying. And many bakers swear that the flaky texture of a croissant or biscuit cannot be matched with lard is used.

Pig fat is about transfiguration. Give a pig a life of stress and trash for food, and all of it will bioaccumlate in the fat. Give a pig a life of joy, sun, pastures, forests and healthy foods, and all of it will bioaccumlate in the fat. Research comparing pastured pigs versus conventionally-raised pigs reveals the lard of pastured pigs has hundreds of times more vitamin D. Bless a pig, and it transfigures that blessing into vitamins and vitality.