Organic black lard

【Product Introduction】
Local organic black Jianying lard. Jianying pigs are raised on local farms, primarily on a diet of organic soybeans, tofu dregs, cereals, and kitchen waste. The meat is healthy and pollution-free, free of hormones and asthma medication, and has absolutely no foul odor.

【Production process】
A staple dish for small Hong Kong families in the 1970s. Add a little lard to any ingredient for a fresh and flavorful dish.
Using a 10:1 ratio of pork fat to pork lard, we first blanch the pork fat in clean water to remove any unpleasant odors. Then, we slowly deep-fry the lard in a small amount of water for four hours. This handcrafted organic lard is fragrant and pure white. The pork fat is less fatty, but the resulting frying oil is clean and fragrant. The pork lard is more fatty but has a higher residue content. This perfect 10:1 ratio creates organic lard suitable for a variety of uses.

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【Taste characteristics】

Sweetness*

acidity

Bitterness

Spiciness

Fragrance*****

【How to eat】

Rice with soy sauce and lard

Add a few drops of lard to make dumplings, wontons, and noodle soup extra sweet.

Stir-frying with lard

Lard and Radish Vermicelli Casserole

Stir-fried mushrooms with lard

【Best before date】

Best before one year. Store in a cool, dark place away from direct sunlight. After opening, store in the refrigerator (3°C) for 1-3 months.

【Eating precautions】

People with high blood pressure, high blood sugar and high cholesterol should consult a doctor first.

【Place of production】

Made in Hong Kong

【Quantity】

180 ml

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Reference information on the nutritional value of lard:

BBC report ranks pork as the 8th healthiest food

https://www.bbc.com/future/article/20180126-the-100-most-nutritious-foods

The Hong Kong Economic Journal points out that pork has medicinal properties:

https://www.facebook.com/139543009419663/posts/2723277394379532/?d=n

HKCCF Food and Health Myths and Truths Point Out the Benefits of High-Quality Cholesterol and Unsaturated Fatty Acids

https://youtu.be/E3rIezx06C0