Study title and authors:
INGESTION OF LARD IN THE TREATMENT OF ECZEMA AND ALLIED DERMATOSES
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| Books: |
CLARK W. FINNERUD, M.D.; R. L. KESLER, M.D.; HILDA F. WIESE, Ph.D.
CHICAGO; OAK PARK, ILL.; CHICAGO Department of Dermatology, Rush Medical College, and the Presbyterian Hospital.
This paper can be accessed at: http://archderm.ama-assn.org/cgi/content/summary/44/5/849
Lard was prescribed to be taken by mouth to a group of 42 patients who were suffering from various forms of chronic dermatitis. They were of all ages, from infancy to well past middle age.
Thirty-one of these were followed for variable periods, and the majority of them were thought to have shown some degree of improvement after having taken lard for from a few weeks to a few months.
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Carnitas Michoacan
Serves 8
Ingredients:
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| Food Mall: Pork Roast |
4 lbs pork roast (butt or shoulder)
1 medium white onion 1 tablespoon sea salt
1/2 lb bacon
2 lbs lard
Directions:
1 If the roast has skin or bone, leave them on. Rinse the roast and place in a large pot. Add enough water to barely cover.
2 Chop the onion into large pieces (about 8) and add to the pot. Add the salt.
3 Bring the water to a boil, then cover and simmer until the roast is tender, but not quite falling apart, about 2 hours.
4 Remove the roast and drain, discarding the onion. Remove any skin or bones. Cut or separate into large cubes of about 4 inches.
5 Put the lard in a heavy pot, melt and raise to a medium-high temperature. Test the temperature by dropping in a slice of bacon. It should boil immediately and take about 2 minutes to cook.
6 Cook all of the bacon in the lard, remove it and set it aside for another use. (This step is to flavor the lard).
7 Add the pork cubes a few at a time to the lard. Cook until they are starting to get crispy on the outside. I prefer to remove them when they are roughly halfway between totally crispy and not crispy at all, but that's a matter of personal preference.
8 Drain the pork, and salt if desired.
| Carnitas Michoacan |
