Grass Fed Pork Lard
One ingredient. Slow-rendered grass-fed pork lard.
Free shipping for orders over $100
Ditch the seed oils.
Lard's the original cooking fat — neutral, stable, and the secret to pastry that flakes. Time to bring it back to the bench.
What's in the jar
Plenty of jar, plenty of uses
The way lard used to be
Real pork lard hasn't been on Aussie shelves for decades. Hydrogenated supermarket 'lard' isn't food — it's industrial fat with the goodness processed out. Ours is the way grandma made it: rendered slowly from grass-fed pigs raised on Wolki Farm, single ingredient, nothing added.
Our pigs spend their lives on pasture eating what pigs are meant to eat. The fat carries that. You'll see it in the colour — creamy white — and taste it in cooking. Lard from happy, healthy pigs is the original cooking secret.
Read the Wolki storyFAQs
Is 2 litres too much for one household?
Most who switch to real lard go through it faster than they thought. Pie pastry, hot chips, roast veg, beans — it ends up everywhere. It's shelf-stable for 12+ months sealed, so no pressure, and the per-litre price is our best value.
What can I actually cook with pork lard?
Pastry is lard's home turf — flakier, lighter, more forgiving than butter. Past that, anything you'd use oil or butter for at medium-high heat: roast spuds, fried eggs, sautéed veg, refried beans. The neutral flavour means it doesn't dominate dishes the way some fats do.
Does it need to go in the fridge? How long will it keep?
No fridge required. Lard is shelf-stable — pure rendered fat with the moisture cooked out. A sealed jar lasts 12+ months in the pantry. Cool, dark cupboard, lid on. You can refrigerate if you prefer it firmer to scoop, but you don't have to.
What makes your lard different from a tub off the supermarket shelf?
Most supermarket 'lard' is hydrogenated industrial fat — processed, bleached, sometimes blended with vegetable oils. Ours is the real thing: rendered slow from our own grass-fed pigs, single ingredient, no chemistry. The colour gives it away — proper lard is creamy white, not pure bleached white.
Will it make everything taste like pork?
Nope. Properly rendered lard is remarkably neutral — a faint richness, not a roast dinner flavour. Your pastry tastes like pastry, your chips taste like chips. This is exactly why lard built generations of cooking before anyone decided it was the enemy.
Lard vs tallow — what's the difference?
Lard (from pigs) is softer at room temp and more neutral in flavour, with a lower smoke point around 190°C. Tallow (from cattle) is firmer, slightly richer, and handles higher heat (250°C). Lard's the pastry fat. Tallow's the high-heat fryer. Plenty of households keep both on the bench.
Isn't all that saturated fat bad for me?
This is the question everyone's been trained to ask — and the thinking has shifted a lot. Saturated fat spent decades as the dietary villain, and a fair bit of that has quietly been walked back since. Lard is a stable fat that doesn't oxidise the way industrial seed oils do. We're not handing out medical advice — eat it as part of a sensible diet — but a clean rendered fat from grass-fed pigs beats a refined oil from a factory.
300ml or 2 Litres — which should I get?
The 300ml is 'try it and see' — perfect for new lard converts or just-you households. The 2 Litres is for the converted: you're making pastry most weeks, frying for the family, baking properly. It works out cheaper per ml, so once lard's earned a permanent spot on your bench, the big tub's the smarter buy. (Pick your size from the dropdown above.)
How does shipping work?
Pantry/shelf-stable goods ship for $10 flat-rate nationally, and orders over $100 ship free. Australia Post with tracking, multiple dispatches per week. Afterpay accepted.
