LET’S BRING BACK LARD! It almost seems that in today’s world, lard is one of those 4 letter words. But it shouldn’t be. Lard is a fully natural, whole food that has many benefits. It can be produced easily in your home with no special equipment. Melt it. Strain it. Use it.
There are actually advantages that lard has over other oils and fats, besides taste. Lard has one of the highest smoke points. It doesn’t oxidize (oxidization has been linked to cancer) when you heat it so it is ideal for high heat cooking, (which is anything above a light sauté). Lard also has a high melting point, which means it is perfect for pie crusts and baking. And believe it or not, lard has health benefits! Yes, you read that right, health benefits. Check out this article for the Top 10 Reasons You Should be Cooking with Lard.
How to Render Pork Fat
- Cut the fat into small pieces.
- Add 1/4 cup of water to the bottom of a crock pot and add the cut up pork. Set the crockpot to low and leave it for about an hour. The water helps the fat from burning before it starts to melt and will evaporate.
- In about an hour check the crock. It’s important to keep an eye on the crock to make sure the fat doesn’t start to burn. When the fat starts to melt, it will separate itself from the “cracklings,” (crisp residue left after lard has been rendered). At this point after about 1.5 – 2 hours once the cracklings start to settle on the bottom of the crock, it’s done!
- Ladle the melted fat into a cheese cloth lined colander separating the melted fat from the cracklings.
- Ladle the melted pork fat into pint sized mason jars. The fat should look a pale yellow in the mason jar. Let them cool on the counter. Store in the refrigerator or freezer.
Full blog post and recipe can be found here.
If you would rather watch a video on how it is done. Check out below.
We sell the fat from our pork as an add on to your CSA bundle. It comes in 2lb packages at $3 per pound. ORDER HERE.