Home-Rendered Lard
Leaf fat is the best for rendering into lard but can be difficult to obtain. The next best is fatback. I’m lucky enough that I can buy good-quality pork fat from my local supermarket but I don’t really get to specify leaf fat versus fatback. However, an easy rule of thumb is, the firmer the fat, the better the lard. Don’t use soft caul fat for rendering lard. You want firm pieces of fat. Starting with some water in the pan allows the fat to begin to render without risk of browning. Rendering lard can take a few hours but it is mostly hands-off and yields a product that is superior to what is commercially available in supermarkets.
Prep Time
20minutes
Cook Time Passive Time
3hours 2 3/4hours
Prep Time
20minutes
Cook Time Passive Time
3hours 2 3/4hours
Ingredients
Instructions
  1. Remove any meat that is clinging to the fat as well as any discolored areas of fat.
  2. Cut the fat into long strips approximately ½ inch wide.
  3. Run the strips of fat through a meat grinder. If you don’t have a meat grinder, you can chop the fat by hand but this is very tedious.
  6. Put the ground fat and water into a heavy-bottomed pot.
  7. Cover the pot. Heat on low till some of the fat begins to render.
  8. Uncover the pot. Increase the heat to medium-low and cook, uncovered, stirring every 20 minutes or so until the fat is mostly rendered and the remaining bits of unrendered fat are just beginning to turn golden. This can take 2-3 hours.
  9. For the best quality pure white lard, do not brown any of the “cracklings” though a slight golden color is fine.
  10. Strain the lard into a metal container while still hot. Allow to cool uncovered then cover tightly and refrigerate.
  11. Lard will keep a very, very long time in the refrigerator.
Recipe Notes

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