Fatworks Pure Pork Lard

Fatworks Pure Pork Lard

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Fatworks All-Natural Pork Lard

  • All Natural, Pasture-raised
  • Non-GMO, Hormone and Antibiotic Free
  • Handcrafted in small batches
  • Kettle-Rendered
  • No Preservatives
  • Gluten and Milk Free
  • Soy Free
  • 375* Smoke Point
  • Minimally Processed
  • No Artificial Ingredients
  • USDA Inspected and Passed for Human Food Consumption. EST 40128


100% Pasture Raised Pork Fat, Organic Rosemary Extract*

*Rosemary Extract is controversial as it's been linked to causing seizures in pets. If Rosemary is labeled as it is here it is used as a flavoring agent and is in levels no higher than 50ppm. Alternatively, if it is labeled, "Rosemary Extract (as a preservative)" it must be added in levels with preservative qualities which means it must exceed 500ppm. Seizures have only been linked to consumption in preservative levels exceeding 500ppm.


  • Serving Size – 1 Tbsp (14grams)
  • Servings per Container – 28
  • Calories per Serving – 130, Calories from Fat – 130
  • Total Fat – 14g (22%)
  • Saturated Fat – 4.5g (23%)
  • Trans Fat - 0g
  • Cholesterol - 15mg (5%)
  • Sodium - 0mg
  • Total Carbohydrate - 0g
  • Protein - 0g

Not a significant source of Trans Fat, Dietary Fiber, Sugars, Vitamin A, Vitamin C, Calcium or Iron

  • Never put Lard down the drain as it will solidify and clog your drain.
  • NOTE: Always use a clean utensil when scooping the fat from your jar. Introducing food into the jar can cause "nasties" in a pretty short order.
  • Keep in Refrigerator. Lard will last 12-18 months in the fridge. Once it's slightly melted it will be "spoonable" and ready for you to enjoy.
  • You can freeze your fat for an even longer shelf life, years in fact.

Are your Products "Organic"?

No. Fatworks products are not "Certified" Organic, but for fat's sake, please read on! When it comes to say, an apple, we understand that having an organic certification is a great way to quickly know if a product meets a certain level of quality. However, we think the USDA falls short on their overall standards for certain organic certification. They believe for example that a bird raised in a cage can somehow be living an "organic" life. We do not agree. What we DO believe is in our farmers. We search for farmers who have standards that we believe exceed the USDA in every way. The animals we use are Pasture-Raised, Hormone-Free, Antibiotic-Free, Chemical-Free, and are raised by farmers doing it right! So even though we can't say that we sell organic lard, organic tallow or organic duck fat, if you know much about duck and pig farming you will know that Fatworks products are FAR, FAR beyond standard. For us it comes down to making the healthiest lard, healthiest tallow and healthiest duck fat. To this end we believe in our farmers, not the government.

Please note that we are not trying to disparage true organic farmers in any way. There are some small, and even some large companies who are organic and deserve your full support, however those companies are quickly becoming the minority. In fact, it is becoming clear that organic labeling no longer represents the small farms that it was designed to promote and instead has become, for the most part, a marketing tool for "Big Food" and "Big Agriculture". As this eye-opening article shows, major corporations, and not small organic farmers, have come to dominate the boards that set the organic standards.

Where does your product originate?

From farms that we know and trust to do it right! We then render and filter all of our products in Colorado or Oregon. As an aside, we love the idea of sourcing locally but we love making the best fat possible more. At times these two noble ideals conflict. When they do, making the best quality fat products always trumps sourcing locally.

By eating real food we naturally increased our fat intake. Yet we lost weight, felt less hungry had more energy then ever and never "boinked". So this lead us to the obvious question: how could so many nutritionists be so wrong? Turns out the recommendations that most nutritionists espouse are still horribly outdated. In addition, the rationale for what is deemed "healthy" is often times more economically or politically motivated than scientifically based. One thing became clear: the vilification of saturated fat was one of the biggest mistakes of the 20th century. Replacing fats with processed and sugary "low fat" foods has done nothing but harm to our health. Turns out eating fat does not make people fat. But more than that, when it comes to heart health, saturated fat is NOT the problem. Oxidation is the problem! Guess which oils oxidize the most? Hint: It rhymes with “wegetable oil." Well we don't mess around with our health so we immediately removed all traces of industrialized seed/vegetable oils from our shelves. It was time to hunt for some good traditional fats so we started search for the best grassfed tallow, pastured lard and pastured duck fat we could find. Just one little problem. We couldn't find any that match our standards. It dawned on us: No one was dedicating themselves solely to making high quality, traditional animal fat. Fatworks was born!

Now, to be fair to fat-phobics, in the short term there is a modest increase in cholesterol when you eat saturated fat. However, over the long term, saturated fat has not been shown to raise cholesterol levels by any large degree for most people in the population. But, and here is the important part, the truth is that simply raising ones cholesterol does not cause heart attacks. We can even take it one step further and tell you that there seems to be a protective element to cholesterol for overall mortality rates and higher cholesterol is associated with better brain health. (Maybe because the brain is 80% cholesterol!) 

Funny enough, the new research is finding that humans may not be well adapted to eating oils created by scientists in a lab such as canola, sunflower, soybean, cottonseed, etc. In fact, research shows that "vegetable" oils (really seed oil) may be quite harmful. According to Doctor Mercola, vegetable oils can "convert to seriously damaged breakdown products that have been linked to heart disease and neurological disorders." In addition, these so called "vegetable" oils oxidize easily and the newest research is showing that it is the OXIDATION of fats NOT THE SATURATION LEVEL OF FAT that is the real issue for heart health. Experts like Dr. Dwight Lundell have, for years now, shown oxidation to be the true culprit in atherosclerosis and heart disease. According to Dr. Lundell and others this theory of oxidative damage, which is known as the "degenerative hypothesis", states that those bad LDL's that we've all heard about only become a problem when they become oxidized. As a side note, even Omega-3's oxidize so you should always purchase any oils from a reputable source. Lastly, traditional fats simply taste better. A lot better. (The last part is our opinion, all the rest is scientific stuffs)