The secret to amazing pie crust is fat. The higher the fat content of the dough the flakier the pastry it makes. Grandma knew a thing or two about flaky pastry…it was the lard. Learn how to make pie crust with lard and you will never want pie made any other way!!

The problem with most homemade mayonnaise recipes is that they produce a rather runny result. Since mayonnaise is basically a blend of oil and vinegar emulsified together then it is logical that your home made spread is going to take on the nature of the oil that is used to make it.

You probably by now figured out that what you were told about Lard was a doozy… but it wasn’t just a misunderstood science paper that went viral, no… it was nothing other than an intentional ploy to divert your dollars towards a product that was going to make the rich a lot richer…

In this simple guide to curing salt & safety of nitrates in food, you will finally understand the different salts, alternatives and safety of cured meats.

A big part of our animal husbandry is down to working “with” the natural nature of the animal rather than against it. Learn how the piggy nature of pigs steered our decisions in how we raise our bacon.

Usually for home curing you will want your pork belly in one big slab of meat but in the case that you have bought uncured fresh bacon from a local farm or your butcher made a mistake you’ll want to adjust your method slightly.

After a little bit of experimenting and some trial and error, i finally nailed it. I know i nailed it because when i asked my daughter what she thought of “mom’s new bacon” she said “its the best bacon i’ve ever had” - and she’s my picky eater too! …Here is what to do -