These eggs are raised by a partner farm nearby.  Jane's chickens are free run with access to large outdoor paddocks that they are rotated through.  In addition to the worm-eating and bug-scratching that they do the chickens eat local, non GMO grain (including flax to boost their omega 3's) which Jane either ferments or sprouts depending on the season.  These beautiful brown eggs pack a punch with less cholesterol and saturated fat but more vitamin A and E, omega 3's and beta carotene.

While butter is making a comeback, rightfully reclaiming it's place from the usurper margarine, lard remains relatively reviled among the general public, despite the fact that it has a fatty acid composition similar to olive oil and is extraordinarily rich in vitamin D, as long as the pigs are pasture raised.  Trim lard is the fat trimmed from the entire pig.  It has a subtle back-note of meatiness that hydrogenated oils and even lard from the grocery store which is bleached and deodorized lacks.  It's high smoke point (370F) makes it ideal for frying and it gives braised meats and vegetables a rich mouthfeel.  When you purchase lard in this form, it will require rendering but it's super easy!  See the FAQ section for instructions on how to do that.

When life gives you pastured pork lard, make soap!! In years past we were never able to sell all of the pork lard from our pigs and instead of letting this beautiful and often misunderstood product go to waste, I now turn some of it into soap! I use pork lard as the hardening fat in my soaps - it's what makes the bar hard so it doesn't turn into a pile of glop when you leave it in your shower. The lard also makes a lovely, creamy lather and is very moisturizing. I've dabbled with a few different recipes, Rosemary Citrus, Mocha, Lavender / Ylang Ylang, Tea tree oil, Lemon Poppyseed and Grapefruit / Bergamot to name a few.