WESTCOMBE LARD
Westcombe Dairy started producing salami in around 2019 as a way of utilising the dairy-bull-calves from their herd, that are produced as a by product of any modern dairy system. The lean veal meat from the bull calves is complimented with pork fat and lean from outdoor reared heritage breed pigs, predominantly from Fred Price at Gothelney Farm near Bridgewater, Somerset, as part of his regenerative pig and grain low-input system. From the pigs we also select the very finest whole muscle cuts to cure and air dry to make Coppa, Lonza and our unique Panela Ham.
There are also parts of the carcass that have incredible culinary value, but are not suitable for making salami or air dried hams. These include the flare or leaf fat, which lines the inside of the pork bellies. This visceral fat has a different make up to both the subcutaneous back fat used for salami and the intermuscular fat that marbles the whole muscle cuts. The flare fat has a more waxy, brittle texture due to it’s slightly higher levels of saturated fat. When rendered into Lard it is these saturated fats that help to produce a slightly firmer fat that lends its self so well to pastry work, the lard providing structure, as well as flavour.
At Westcombe the carefully selected fat we use for rendering undergoes a closely monitored two stage cooking process and filtration to ensure the purist lard is produced with a pleasant mild aroma and flavour, making it suitable for both sweet and savoury baking, as well as a myriad of culinary uses. The resulting lard adds complexity and an underlying savoury-ness, without being overly piggy or pungent. It can be used in place of butter in a great number of instances, and with a slightly higher smoking-point it is more versatile as a frying medium. If you are not sure where to start incorporating lard into you culinary repertoire, take the leap with your roast potatoes and substitute the goose fat, olive oil or whatever else you normal use and opt for a good couple of table spoons of lard instead. It produces wonderfully crisp, deliciously flavoursome roasties, enhancing the flavour of the potatoes without dominating.
It continues to be become increasingly apparent that we all need to be more mindful of what we are consuming, and the farming and production systems we are supporting in doing so. If we are to rear, kill and eat animals lets make sure we are making the most of them and incorporating all aspects of them into our cooking, as we used to only a few generations ago.
The lard has a six month shelf life from production, therefore you can ease into discovering the joys of using lard in your kitchen and baking without feeling like you have to use the whole jar the moment you get it home.
We have packaged the lard in attractive glass jars from Weck, complete with their easy on and off ‘keep fresh’ lid, meaning that it keeps the lard clean and fresh in the fridge. The jars can also be re-used in the kitchen once the lard is finished, repurposed elsewhere around the house or recycled. The jars, (not the lids) are even suitable for home bottling/canning, and the stay fresh lids can then be used with the jars once you have opened your own home preserves.
Lard doesn't need to be the only fat in your kitchen, but its that versatile that it could be. In the same way that its sometimes nice to use olive and sometimes butter, there are some dishes that just cry out for lard. Mix things up and have some fun.
