A friend of mine is going to do a pig roast, Serbian style. Apparently this requires the use of a few pounds of lard. Details are a bit sketchy at the moment, but where locally could one buy a few pounds of pure porky goodness?
Source for Lard
Started by
Al_Dente
, Nov 13 2003 01:33 PM
55 replies to this topic
#1
Al_Dente
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Posted 13 November 2003 - 01:33 PM
peak performance is predicated on proper pan preparation...
-- A.B.
-- A.B.
#2
Varmint
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Posted 13 November 2003 - 01:37 PM
Al only hangs out with people who can roast a pig.A friend of mine is going to do a pig roast, Serbian style. Apparently this requires the use of a few pounds of lard. Details are a bit sketchy at the moment, but where locally could one buy a few pounds of pure porky goodness?
Dean McCord
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#3
John W.
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Posted 13 November 2003 - 01:37 PM
nominee, most useful and enticing thread, 2003A friend of mine is going to do a pig roast, Serbian style. Apparently this requires the use of a few pounds of lard. Details are a bit sketchy at the moment, but where locally could one buy a few pounds of pure porky goodness?
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#4
elyse
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Posted 13 November 2003 - 01:41 PM
You're near Washinton, right? Tons of lard there.
#5
vengroff
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Posted 13 November 2003 - 01:44 PM
I bet you can find lard by the tub for a good price at one or more of the butcher shops in the farmer's market off 6th and Florida NE.
#6
sherribabee
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Posted 13 November 2003 - 01:55 PM
Eastern Market.
I bet you could also find it at Harris Teeter.
I bet you could also find it at Harris Teeter.
Sherri A. Jackson
#7
morela
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Posted 13 November 2003 - 02:15 PM
who's that big fat mean chef again? Yeah yeah, him. He said he'd donate a limb, but that we can't expect him to expedite anymore.
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#8
8Track
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Posted 13 November 2003 - 02:17 PM
Let me know where you find it. I've been considering a stab at mole.
Part of the secret of success in life is to eat what you like and let the food fight it out inside.
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#9
Malawry
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Posted 13 November 2003 - 02:23 PM
Keswick Creamery, who vends at both the Takoma and Dupont Circle farm markets, sell fresh lard. I bet Polyface Farm at Dupont does too, and I know the last time I hit the Arlington farm market they had a vendor with lard as well.
You are inviting us all to this pig roast, right? Tell your friend I can make Serbian-style hush puppies. I'll throw some kraut and caraway seeds or something into them.
You are inviting us all to this pig roast, right? Tell your friend I can make Serbian-style hush puppies. I'll throw some kraut and caraway seeds or something into them.
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#10
Varmint
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#11
maggiethecat
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Posted 13 November 2003 - 02:42 PM
Your Serbian friend wants rendered lard, right?
Um, have you checked your local supermarket? (Mine carries it in the case with the bacon and breakfast sausage.) Or find a Mexican grocery store; it's always available there.
Um, have you checked your local supermarket? (Mine carries it in the case with the bacon and breakfast sausage.) Or find a Mexican grocery store; it's always available there.
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#12
vengroff
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Posted 13 November 2003 - 03:00 PM
My local Giant Supermarket certainly carries it, but it's in small blocks in waxed paper. I got the impression Al was looking for serious volume.Um, have you checked your local supermarket?
Excellent idea. There's one on the west side of the aforementioned farmer's market.Or find a Mexican grocery store; it's always available there.
#13
Al_Dente
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Posted 13 November 2003 - 03:41 PM
Thanks for all the great (and FAST) input. You guys are the best!
Apparently the lard is mixed with a lot of salt and then the pig is coated with it. Sort of like brining via fat.
He doesn't use a pig the size of Varmint's, it's only about 40lbs. The pig is run through with a spit and turned for 4 or 5 hours (hopefully he'll build a motor for that). He's doing lamb too and his wife is sure to whip up some burek.
A little Serbian cultural sidenote: he said when his parents got married, 200 pigs (plus a ton of other stuff) were served. Each guest is expected to take 1/2 a pig home with them.
Apparently the lard is mixed with a lot of salt and then the pig is coated with it. Sort of like brining via fat.
He doesn't use a pig the size of Varmint's, it's only about 40lbs. The pig is run through with a spit and turned for 4 or 5 hours (hopefully he'll build a motor for that). He's doing lamb too and his wife is sure to whip up some burek.
A little Serbian cultural sidenote: he said when his parents got married, 200 pigs (plus a ton of other stuff) were served. Each guest is expected to take 1/2 a pig home with them.
peak performance is predicated on proper pan preparation...
-- A.B.
-- A.B.
#14
Varmint
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Posted 13 November 2003 - 03:54 PM
I've taken a pig or two home after a party. More frequent is when I took them home from a bar.Each guest is expected to take 1/2 a pig home with them.
Dean McCord
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#15
hjshorter
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Posted 13 November 2003 - 03:59 PM
You cad.I've taken a pig or two home after a party. More frequent is when I took them home from a bar.Each guest is expected to take 1/2 a pig home with them.
Heather Johnson Shorter
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#16
mags
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Posted 13 November 2003 - 04:05 PM
Gollies, that's what I call a party-favor.A little Serbian cultural sidenote: he said when his parents got married, 200 pigs (plus a ton of other stuff) were served. Each guest is expected to take 1/2 a pig home with them.
#17
guajolote
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Posted 13 November 2003 - 04:07 PM
varmint, what did you do with the congealed fat on your tennis court?
#18
Varmint
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Posted 13 November 2003 - 04:09 PM
Pressure washer. Although it stained the concrete pretty badly. I need to add some detergent to the water next time I wash off the court (likely some time in June).varmint, what did you do with the congealed fat on your tennis court?
Dean McCord
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#19
Al_Dente
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Posted 13 November 2003 - 04:14 PM
If I had a nickel for everytime I've heard someone ask about how one removes congealed fat from a tennis court.....varmint, what did you do with the congealed fat on your tennis court?
peak performance is predicated on proper pan preparation...
-- A.B.
-- A.B.
#20
hillvalley
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Posted 13 November 2003 - 05:45 PM
I second the nomination and the Eastern Market suggestion.nominee, most useful and enticing thread, 2003A friend of mine is going to do a pig roast, Serbian style. Apparently this requires the use of a few pounds of lard. Details are a bit sketchy at the moment, but where locally could one buy a few pounds of pure porky goodness?
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It is not the urge to surpass all others at whatever cost,
but the urge to serve others at whatever cost. -Arthur Ashe
#21
elyse
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Posted 13 November 2003 - 05:55 PM
Splain please.Who's making the burek???
#22
vengroff
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Posted 13 November 2003 - 06:11 PM
Serbs are well known for their burek clubs.Splain please.Who's making the burek???
#23
Al_Dente
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Posted 13 November 2003 - 06:21 PM
A burek is a small furry creature similar to rabbit native to that area of Europe. They're hard to catch as they can reach speeds of 70 mph.Splain please.Who's making the burek???
peak performance is predicated on proper pan preparation...
-- A.B.
-- A.B.
#24
Varmint
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Posted 13 November 2003 - 06:28 PM
I prefer my bureks raw, wrapped in phyllo.
Dean McCord
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#25
Dave the Cook
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Posted 13 November 2003 - 06:31 PM
Or in VD Stew (EU version), of course.I prefer my bureks raw, wrapped in phyllo.
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#26
Al_Dente
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Posted 13 November 2003 - 06:31 PM
It's a damn shame they're illegal in the US.I prefer my bureks raw, wrapped in phyllo.
peak performance is predicated on proper pan preparation...
-- A.B.
-- A.B.
#27
Varmint
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Posted 13 November 2003 - 06:37 PM
Maybe for you, my friend.It's a damn shame they're illegal in the US.I prefer my bureks raw, wrapped in phyllo.
One other way that I like to eat bureks is to skin them when they're young, then slowly smoke them over pecan wood, never getting over 225 degrees F. It takes awhile, particularly because you don't gut them first, but when they're done -- OH MY GAWD!!!! Take foie gras times 7 billion. It's that good.
Plus, as we all know, burek is the only proven aphrodesiac for both men and women.
Dean McCord
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#28
elyse
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Posted 13 November 2003 - 06:39 PM
Isn't that a little fast? Faster than a Jaguar?A burek is a small furry creature similar to rabbit native to that area of Europe. They're hard to catch as they can reach speeds of 70 mph.
Splain please.Who's making the burek???
Or are you kidding me?
#29
Varmint
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Posted 13 November 2003 - 06:40 PM
Actually, I think Al meant kph -- kilometers per hour. Nothing is that fast. But bureks are rascally little creatures.Isn't that a little fast? Faster than a Jaguar?
A burek is a small furry creature similar to rabbit native to that area of Europe. They're hard to catch as they can reach speeds of 70 mph.
Splain please.Who's making the burek???
Or are you kidding me?
Dean McCord
VarmintBites
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#30
elyse
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Posted 13 November 2003 - 06:41 PM
Not this woman, buddy.Maybe for you, my friend.
It's a damn shame they're illegal in the US.I prefer my bureks raw, wrapped in phyllo.
One other way that I like to eat bureks is to skin them when they're young, then slowly smoke them over pecan wood, never getting over 225 degrees F. It takes awhile, particularly because you don't gut them first, but when they're done -- OH MY GAWD!!!! Take foie gras times 7 billion. It's that good.
Plus, as we all know, burek is the only proven aphrodesiac for both men and women.
