patience farm recipes

Rich and hearty, our Chorizo is a perfect match with potatoes. Excellent on tacos, alongside some green salsa and a few sprigs of cilantro. Also, awesome with eggs for breakfast or sprinkled over fried tortilla chips and dressed with black beans and cheese.


1 lb Patience Farm Chorizo  2 medium potatoes  1 small onion


1. Preheat oven to 400F 2. Cube potatoes and chop onions  3. Put potatoes and onions in a small casserole pan and put the chorizo on top. 4. Bake the casserole in the oven for 25 min.  5. Stir the casserole and bake again for 20-35 min; until the potatoes are cooked through and the Chorizo is a little crispy at the edges

Serve on tortillas with your favorite toppings!

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Hands down family favorite meal. And if you run out of tortillas? Eat it on a sandwich! Just as delicious.


1 Patience Farm, Pork Shoulder 

1 medium onion, sliced 

2 C Patience Farm Pork Bone Broth

1 bottle of beer (or extra bone broth if you prefer)

Salt rub (per pound of meat)

3/4 tsp salt 

1/4 tsp thyme 

1/8 tsp black pepper 

1/8 tsp allspice 

1/8 tsp cinnamon


1. The night before, rub the pork shoulder with the salt rub. Let sit in the fridge over night 

2. The next day, wash off the salt rub off the pork shoulder and pat dry with paper towels. 

3. Heat a thin layer of lard in a pan and brown the shoulder on all sides. remove the shoulder from the pan and add the sliced onions. Cook for 5-10 minutes until the onions are soft. 

4. Pour the onions, broth, and beer into the slow cooker and place the shoulder on top. 

5. Slow cook until for tender (4-8 hours depending on the size of the shoulder)

6. Remove pork shoulder from the slow cooker and pull it apart. Add back to the juices to keep warm until ready to serve.

Serve on your favorite tortillas or over rice!

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As a kid I loathed any dessert made with nuts especially pecans! Every couple of years, our neighbor's pecan trees drop a prolific amount of these southern natives. Note, do not use regular lard for this recipe. Leaf lard is particularly the internal fat found around the organs; it provides a clean taste (not porky) and is the original to vegetable shortening and an excellent substitute for butter! It gives these cookie bars an added crispy edge.


Yields 9 servings

Roasted Pecans

Pre-heat oven to 400

3 cups, whole pecans

1 TBL of Patience Farm Leaf Lard

Sprinkle of salt

On cookie sheet (with edges) spread pecans evenly, speckle lard throughout and sprinkle salt. Roast in oven for 10 minutes until nicely browned.

Dump pecans into a medium mixing bowl and set aside to cool while you make the caramel sauce.

Lard Caramel

6 TBL, Leaf Lard

1 C white sugar

1/2 C heavy cream

1/2 tsp salt


Add sugar to heavy bottomed sauce pan, medium heat. Allow sugar to melt. After a few minutes the sugar will begin to brown, look for a light amber color. Remove from heat and carefully add lard. Stir to melt.

Over low heat add the cream, whisk continuously. The mixture will foam but just keep whisking and remove from heat if it looks like it will boil over.

Foam will subside and slowly turn into a glossy sauce. I like to pull the sauce at 320. If you do not have a thermometer, use a spoon and drop a little bit of the sauce on a cool surface to check for consistency.

Carefully dump caramel sauce over pecans. Add salt and ground cinnamon to taste!

Set aside. You will pour this mixture out on the cookie bars next. c

Cookie Bar

6 TBL Patience Farm Leaf Lard

2/3 C brown sugar

2/3 C white sugar

2 large eggs

2 tsp vanilla

2 3/4 - 3 C flour (or 300g), fresh whole grain is a great option here

1 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

Pre-heat oven to 350

Whip together Leaf Lard, Brown Sugar and White Sugar until well blended. Add eggs 1 at a time until well blended. Add vanilla. In separate bowl, mix together flour, salt, powder and soda. Add dry ingredients to leaf lard mix until just blended.

Pat out into 9x9 pan.

Bake for 25-30 minutes. Pull cookie bars and carefully pour the pecan/caramel mixture over the top. Place in oven for additional 5-10 minutes until bubbling.

Set aside and allow caramel to cool before slicing.

Excellent served warm with a scoop of vanilla ice cream!

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Siler City, NC


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