GREIXOS OLIVELLA SL, the company brings more than 25 years of experience in the production of lard from flair fat which comes from the fat around the kidneys of a pig, from abattoirs and boning authorized and approved establishments, which is used in pastry and confectionery sectors.
The experience and expertise in this sector we to allowed a growth both in infrastructure and in sales volume. As a result of this growth we have an efficient and mechanized production system with another camera system cooling for an optimal conservation of our lard and raw (pork soft fat).
The company is located in the wine-growing town of Sant Martí Sarroca, 50 Km from Barcelona and Tarragona, a strategic point between both provinces. With very good communication through highway or national road, exit Vilafranca del Penedés.
Cooking & health
People think that cooking with lard will make everything taste of pork, but this is not true; its flavor is neutral. What it does, however, is create incredible texture and structure. With lard, you’ll fry chicken that is both moist and crisp. With lard, you’ll make a tender pie crust that flakes. With lard, you’ll make airy French fries that crunch. With lard, you’ll cook refried beans that caress your mouth like velvet. With lard, you’ll steam tamales that are soft and fluffy. And with lard, you’ll bake ginger cookies that snap.
But the best thing about lard is that it's not bad for you It has less saturated fat (the bad fat) than butter, while it also has more than twice as much monosaturated fat (the good fat) than butter. And it has none of those pesky trans fats, that is, if it hasn’t been hydrogenated to prolong its shelf life
Lard has always been prized as a cooking fat because it has a higher smoking point than other fats. For that reason, foods fried in lard absorb less grease. It also has the reputation of producing ultra-flaky pastry crust.
Boxes or trays of lard are available in supermarkets, groceries or food distributors, but most of these products have been hydrogenated so they'll last longer and are probably not what you want, because lard these days is a mixture high- and low-quality fat sources from throughout the pig. It is typically hydrogenated (which produces trans fats as a by-product), and remove the taste of this low quality fats as well.
The best lard is considered to be minimally processed "leaf lard" from the area around the pig's abdomen and kidneys, and this is the lard that we make, and taste like a homemade lard.
Lard: The New Health Food?