91 lard recipes

Back country ham pan-fried in lard and simmered in a sweet mustard sauce with brown sugar and paprika. A rustic, old-timey Southern ham dish with bold, tangy-sweet flavor.

Wild game sauerbraten made with elk or deer marinated 48 hours in vinegar with cloves, bay leaves, and peppercorns, then braised and served with tangy gravy.

Brennsuppe is a rustic Austrian flour soup made from a dark lard roux, onions, caraway seeds, and herbs. A humble peasant dish with deep, toasty flavor that warms you from the inside out.

Homemade refried beans mashed to a creamy, lard-kissed puree with queso fresco crumbles and crispy tortilla chips. A 35-minute Mexican side dish that puts the canned stuff to shame.

Lou Pastis en Pott, the classic Languedoc potted meat: beef and pork slow-cooked in red wine with juniper, sealed under lard, and built up over weeks. Traditional French preservation cooking.

Pot roast of buffalo: a lean bison rump roast larded with pork, marinated for days, then braised tender in a rich stock-and-tomato gravy. Classic wild game cookery.

Pork stew with green chilies, jalapeno, and oregano slow-simmered until fork-tender. A New Mexican-style chile verde served rolled in warm flour tortillas.

Pork loin browned in lard, braised with paprika-coated onions and carrots, then sauced with sour cream, capers, and caraway seeds. A Central European roast that feeds twelve.

Tucson-style cheese tostadas with three Mexican cheeses (Oaxaca, Monterey Jack, anejo), roasted poblano peppers, and fresh cilantro on a crispy fried flour tortilla. A southern Arizona classic.

Ragout de boulettes: Quebec-style pork meatball stew with cinnamon, cloves, and nutmeg in a browned flour gravy. A traditional French-Canadian holiday dish.

Crisp deep-fried curry puffs filled with cooked lamb, curry powder, and mango chutney syrup. A classic Anglo-Indian party appetizer that can be made ahead.

Homemade turkey gravy built from simmered giblets and neck, pan drippings, half and half, and a finishing splash of brandy. Rich, properly thickened, and worth the extra step on Thanksgiving day.

Homemade deviled ham spread with warm spices, hot mustard, anchovy paste, and a whisper of sherry. Skip the canned stuff and make a version that actually tastes like something.

This is a traditional recipes that is rarely encountered today.

A hearty New England fish hash with flaked fish, diced potatoes, and hard-cooked eggs, pan-fried in lard until golden and crusty. Seasoned with Worcestershire and evaporated milk for old-fashioned Down East comfort in just 30 minutes.

Escargots a la Cauderan: petits-gris snails braised in a ham, shallot, and white wine sauce from the Bordeaux tradition. A rustic French appetizer cooked low and slow.