How to Render Lard
Let's break it down first. There are three types of fat that you get from a hog. First, there is the back fat. This is the most common and the majority of fat on pigs is back fat. It is the thick layer that lies just beneath the skin and covers a pig's back. The thickest, best portion of the fat lies above the pork loin, but extends over the shoulder area of the pig as well. This may come from a butcher as large slab with or without the skin attached.
When it is rendered, the product is yellowish with an obvious pork scent. It's great for frying and sautéing, and used in making sausage.
Next, there is leaf lard. It is the portion of fat that is found primarily around the kidneys, but some is sourced from around the pork belly. Leaf lard has a more lumpy appearance than back fat and is considered the "cleanest" fat on a pig and the healthiest. Rendered leaf lard is white in color and has a very mild odor and flavor; making it perfect for pie crusts and pastries. It's actually healthier than the shortening that you can buy in the can because it's more natural and hasn't been through the same hydrogenation process.
Finally, there is caul fat- the thin membrane surrounding the pig's stomach. Caul fat is thin, almost lace-like and fabulous for wrapping a lean roast.
Lard can be rendered on a stove top or in a crock pot. The important thing to keep in mind is to keep the temperature low. Too hot, and you risk having a strong pork flavor. The goal is a more neutral flavor and to retain a white color.
Like the idea of rendering lard? Following are some basics about the process.
The lard should be frozen or just out of the refrigerator which will make cutting it safer and easier to work with. Using a sharp knife, cut one inch pieces and put them into the crock pot or in a heavy pot on the stove top over low heat and at 220-225 F. I kept the lid off to discourage the build up of steam which would then add water to the rendering process. Water can make lard go rancid so be careful when stirring that you are not introducing any moisture to the pot. (After doing this, I learned that some people add about a quarter of a cup of water into the crock pot to discourage burning. Keeping the lid off would allow the water to evaporate). I didn't have any problems with the lard burning, but will probably try this method next time.
As the chunks begin to break down, stir to encourage the rendering process.
When the majority of the fat has Strain through a colander and then through several layers of cheesecloth. If you like cracklings, remove the small bits of fat/meat and cook them until crispy. These are the cracklins or bacon bits that are delicious on a number of things like baked potatoes and salads.
Next, there is leaf lard. It is the portion of fat that is found primarily around the kidneys, but some is sourced from around the pork belly. Leaf lard has a more lumpy appearance than back fat and is considered the "cleanest" fat on a pig and the healthiest. Rendered leaf lard is white in color and has a very mild odor and flavor; making it perfect for pie crusts and pastries. It's actually healthier than the shortening that you can buy in the can because it's more natural and hasn't been through the same hydrogenation process.
Finally, there is caul fat- the thin membrane surrounding the pig's stomach. Caul fat is thin, almost lace-like and fabulous for wrapping a lean roast.
Lard can be rendered on a stove top or in a crock pot. The important thing to keep in mind is to keep the temperature low. Too hot, and you risk having a strong pork flavor. The goal is a more neutral flavor and to retain a white color.
Like the idea of rendering lard? Following are some basics about the process.
The lard should be frozen or just out of the refrigerator which will make cutting it safer and easier to work with. Using a sharp knife, cut one inch pieces and put them into the crock pot or in a heavy pot on the stove top over low heat and at 220-225 F. I kept the lid off to discourage the build up of steam which would then add water to the rendering process. Water can make lard go rancid so be careful when stirring that you are not introducing any moisture to the pot. (After doing this, I learned that some people add about a quarter of a cup of water into the crock pot to discourage burning. Keeping the lid off would allow the water to evaporate). I didn't have any problems with the lard burning, but will probably try this method next time.
As the chunks begin to break down, stir to encourage the rendering process.
When the majority of the fat has Strain through a colander and then through several layers of cheesecloth. If you like cracklings, remove the small bits of fat/meat and cook them until crispy. These are the cracklins or bacon bits that are delicious on a number of things like baked potatoes and salads.
Let the lard cool to room temperature and store, preferably in glass. Stored in Mason jars in a cool, dark place, lard will keep for several years. Since I planned to use it sooner, I used two five pound sanitized plastic buckets that a local deli was discarding.
From start to finish, it took nearly eight hours to cut, render, strain and store all of the lard. Preparing it for the crock pots was time consuming and tedious as the lard had to be cut into one inch pieces while still partially frozen. Was it worth it? Yes! Rendering lard is so easy and brings on so many glorious possibilities!
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