Keto Carnivory
Cooking to Retain Fats Part 2
I mentioned in my previous post that I normally eat locally raised grassfed lamb and mutton, since it naturally falls in a ketogenic ratio of fat to protein. However, my latest two whole lamb shares were very lean. I do not do well with dairy as an added fat, so I have been experimenting with ways to cook to try and retain as much fat as possible!
I tried making the ground lamb into a rillette, by lightly cooking it in a saucepan and storing it covered in its fat and juices. That seems to be working very well! And I appreciate that there is no waste!
I have ordered a case of Icelandic canned cod liver. If you have never had Icelandic cod liver, it is so creamy, mild, and amazing I cannot believe it! And it comes in a really good amount of its own cod liver oil, which I plan on having on the side of my especially lean cuts.
I also have been in contact with a mangalitsa pork farmer in midwest USA. I had learned about mangalitsa pork from the Paleomedicina clinic in Hungary. They use it as the primary food for their clientele. It has a much better omega 6 : 3 fatty acid ratio than other breeds of pork, which normally make my triglycerides very high.
Mangalitsa pork is very fatty, so like lamb and mutton, it needs no extra added fat to maintain a ketogenic ratio. I am expecting that order to arrive late next week. I am going to try all of my favorite cuts: belly, jowl, skin with fat to make chicharrones (cracklins), feet, (they had no tails though), chops, and ground. I am really looking forward to it! I really do enjoy pork, especially chicharrones, feet and tails!
And I have two more lamb shares on the way, from a farmer whose lamb is usually very fatty.
So hopefully the lean times are over and the wonderful fatty days are ahead!
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