Meat Oil, extracted from rendering meat fats. Heat the cast iron skillet over low heat. When the skillet reaches a hot temperature, add the meat fats. After a few minutes, the lard will begin to foam and as the foam dissolves, remove it from the heat then drain the oil.

Lard has vitamin D which aids in the absorption of calcium and the removal of harmful toxic metals such as cadmium, aluminum, strontium as well as lower blood cholesterol levels and maintain healthy cells. Suitable for stir-fry vegetables or use as seasoning oil.

Usage Directions

Seasoning Oil (0.5-1% = 2-3 drops)

All types of cooked food or snacks

Preparation Instruction (2 Pax):

• Fry 250g of noodles or rice with meat and vegetables

• Turn off heat after frying

• Put 2-3 drops of oil and mix well

  
  

Country of Origin: Singapore

Recommended Storage: Store in cool and dry condition

Shelf-Life: 9 Months (Storage below 18°c) from the date of manufacture under recommended storage condition