Switching to lard or tallow

What if you too could create fries better than fast food

Seed oils are a hot topic right now! Our meat inspector just visited and said he’s never had so many calls about beef tallow and lard in all his years on the job. That’s exciting!

If you’ve been around here long, you know how much we love lard in our house. So much so that we’ve completely ditched all store-bought oils and fats. It wasn’t an overnight switch—it took a few years—but if you're thinking of making the change, be patient. You're building new habits and learning new skills, and that takes time!

The hardest one for me to let go of? Extra virgin olive oil. We used it for popcorn and pancakes because it was just so convenient. The turning point? I let us run out—and just didn’t replace it. Necessity breeds creativity, and we figured it out. After a couple of weeks, it didn’t even matter anymore. A spoonful of lard or butter? Just as easy. And honestly—tastier.

One of our favorite changes? Homemade fries. Instead of buying frozen ones, we just cut potatoes, slather a sheet pan with lard, season them up, and bake at 450°F for about 40 minutes, stirring halfway. The result? Crispy, delicious, and way healthier.

We personally prefer lard over tallow. I know, I know—tallow is all the rage. But it’s a bit harder to work with, especially when it cools. So we stick to a mix of butter, lard, and tallow, and after a year, we haven’t missed a thing.

Thinking about making the switch? Take it one step at a time. When you run out of an oil, replace it with something new. You’ll be surprised how quickly you stop missing them. And your gut will thank you—goodbye, post-meal bloating!

One warning: Once your body adjusts, eating fast food will hit differently. You’ll feel so good after home-cooked meals that restaurant food might start making you feel sluggish or bloated. Some would call that a perk, though—think of all the money you’ll save!