Coast Packing Insights

Lard is being smeared on sourdough, draped over scallops and boiled up for triple-cooked chips – and it might even be good for us. Are you a fan of pig fat?

You think you’ve got marketing challenges? Think what it’s been like for Coast Packing, a top supplier of lard and beef tallow, two products dietitians scorn as cholesterol producers of the first order.

Lard and schmaltz are being smeared on bread, plopped on pizza, ladled on mash potatoes — and experts say this “animal fat craze” may even be healthier for us.

Up until the 20th century, Americans commonly used lard as a cooking fat, shortening or just a spread to be enjoyed with a slice of bread Then, as NPR pointed out, the public came to regard pig fat as exceptionally unhealthy.

Clean-food trend and new regulations converge to rehabilitate animal fats

Consumption of animal fats is on the rise, and the trend is led by millennials, according to a new survey from Coast Packing Company and Ipsos Research.

Before the trend toward plant-based oils gained traction, us Brits would consume good old-fashioned lard without fear.

The Italian fatback finds its way onto salumi plates, burgers and tacos across the US

Flavor inspiration from the Pacific Rim (think Asia, Oceania and the western coasts of North and South America) are popping up in grocery stores and restaurants as people continue to explore more of the world through their palates.

CHICAGO — Without fat, many foods lack substance. Fat dissolves and concentrates flavors and aromas, and depending on the source, may bring its own flavors to a recipe. Think: buttery croissant, coconut cream curry and sesame oil stir fry.

Depending on your age, you may or may not be familiar with lard. The cooking fat was once a staple ingredient in home kitchens, though over the years, it has become something of a mysterious one.

When it comes to baking, everyone has their choice of “fat” or oil that they prefer to use. For some, it’s butter; for others, it’s a vegetable shortening like Crisco.

Recent discussions highlight tallow as sustainable and healthful alternative to processed oils.

Coast invites home cooks, bakers, and foodies to submit their mouthwatering original recipes. Let your imagination run wild and demonstrate to America why lard has been a cooking mainstay for so long. To follow the recipes as they develop, follow @coastpackingco on Facebook, Instagram, or X. #LardLovers

It’s no secret that lard has been a staple in kitchens for generations. But at no time is this love for lard more evident than in the 8th #LardLovers Recipe Contest hosted by Coast Packing.

Cozy, comforting, flavorful. These three words describe the most priceless luxury items of the holiday season: sweet and savory treats.

Coast Packing Company, the leading supplier of animal fat shortenings in the Western US, has announced the return of its 8th annual #LardLovers Recipe Contest, timed up with National Lard Day on December 8. Coast Packing is calling home cooks, bakers and culinary enthusiasts to submit their original recipes showcasing the rich flavors of lard.

Coast Packing Company, the leading supplier of animal fat shortenings in the Western U.S., invites culinary enthusiasts to celebrate the richness of lard with the 8th annual #LardLovers Recipe Contest. With National Lard Day on December 8, Coast aims to showcase this heritage ingredient, known for creating the flakiest pie crusts and the most flavorful dishes.

Move over canola oil, sesame oil, and the ever-popular EVOO — there’s a new cooking fat in town. Beef tallow, which is made by rendering and straining beef fat (or by picking it up at the butcher or grocery store), is a great alternative to use when frying, sautéing, roasting, and even grilling. Cooking with this shelf-stable fat is a simple and delicious way to add unique flavor to your food, as it retains much of the savoriness and umami of its original form. It is great for high heat cooking in everything from baked goods to seasoning cast iron pans.

This summer, America came together to celebrate its love for French fries, and a Sonoma County resident was among the winners of Coast Packing Co.’s 7th Annual Beef Tallow French Fry Contest. Yoshiharu Sogi of Santa Rosa, California, took home second place, impressing the judges with his beef tallow fries, which he plans to add to his catering menu.

French fries may not be as American as apple pie, but this time of year, they’re the inspiration for any number of savory celebrations. Just ask Coast Packing.

French fries may not be as American as apple pie, but this time of year, they’re the inspiration for any number of savory celebrations. Just ask Coast Packing.

Coinciding with the July 12 observance of #NationalFrenchFryDay and #NationalBeefTallowDay on July 13, Coast Packing Company, a leading supplier of animal fat shortenings, is asking fry-lovers to submit a favorite restaurant that features beef tallow French fries by including the hashtag #BeefTallowFrenchFries and tag @CoastPackingCo, while adding enticing photos of the fries themselves.

Working with the dough and frying this treat to crispy perfection isn’t as tricky as you may think. Simply use these two tips from Greg Hozinsky, corporate chef of Coast Packing Company, to prepare funnel cake fries without hassle.