How to render lard using pork fat is an extremely easy process. The simple steps for rendering pork fat consists of one ingredient and one piece of equipment. Rendering lard allows for a very diverse oil which can be used for cooking, baking, and seasoning cast iron. Learn what the term, canning lard, refers to and how that affects storing this rendered pork fat long-term.
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Living the homesteading life allows for great treasures, and believe it or not, rendering lard is one of those treasures.
I had never heard of lard prior to beginning my homesteading journey. Cooking consisted of vegetable and olive oil and that was it. In fact, I learned about lard when I purchased my first set of cast iron pans!
Little did I know then, that pasture raised pork fat would be a healthier alternative to butter and vegetable oil. It was then that I began rendering pork fat, but more importantly, I learned how to render lard correctly for the best flavor.
Rendering Pork Fat
The homesteading life is one which does not waste. As a matter of fact, just about every bit of a pig can be used.
- trotters – create a gelatinous broth
- head – head cheese
- snout, ears, tail – dog treats
- jowls – bacon
- bones – bone broth
- intestine – casing for sausage
- heart and live – consumable
- meat – well, for meat consumption
Much like utilizing every aspect of the pig, rendering lard will allow for a plethora of uses as well. And remember, lard has a very high smoking point, making it excellent for frying and seasoning cast iron.
- frying foods – chicken, pork, steaks
- making breads, cornbread, and homemade refried beans
- seasoning cast iron
- frying eggs (when homemade cultured butter is not available)
- the perfect pie crust
- sautéing vegetables
- confit chicken and duck
- the perfect biscuits and scones
Plan accordingly when rendering pork fat, making sure to use every bit of fat from the pig as possible. Running out of lard is devastating and should never happen.
Various Types of Pork Fat
Back Fat РThis fat sits directly below the skin and comes from the back of the shoulder, rump of the pig. Rendered back fat is perfect for frying and saut̩ing vegetables.
Belly Fat – Belly fat is also called pork belly. This type of fat is layered with meat and is commonly used to cure bacon.
Leaf Fat – Leaf lard is rendered from the fat round around the pig’s kidneys. Unlike back fat this type of lard is prized by bakers worldwide. It is completely odorless and pure white, both traits for the perfect pastry, baked good, or pie crust.
The Benefits of Rendered Lard
The medical field regularly argues about whether consuming lard is healthy. The decision is yours to make, however, let me give a few benefits for utilizing lard as an oil.
- Lard is lower in cholesterol than butter, actually it contains 1/3 less cholesterol.
- It is high in vitamin A, D, E, K
- Contains less saturated fat than butter
- Pork fat is rich in omega 3 fatty acids
How to Render Lard
The process for how to render pork fat is extremely easy. However, to ensure a product which is white in color and has a less pork-like flavor there are steps which will need to be taken.
Canning Lard
Also, canning lard is the term used for placing the rendered lard into canning jars. Home rendered lard does not require the use of a pressure canner to make it shelf stable. Store rendered lard in the freezer for long-term keeping.
Ingredients
- pork fat, every bit available from a pasture raised pig
Equipment
- slow cooker
- wooden spoon
- jar funnel
- fine mesh sieve, small bottle size
- unbleached coffee filter
- ladle
- mason jars, 1/2, pint, or quart (your preference)
Instructions
- Cut the pork fat into small pieces, making sure the pieces are no larger than 1 inch in size. Remove as much of the skin and meat as possible. This ensures the lard is snow white in color and has less of a pork like flavor.
- Place the cut fat into the slow cooker, setting the temperature to low. The rendering process will take roughly 8 to 10 hours.
- Within 2 hours the lard will begin to melt, at this point make sure to gently stir the fat 2 hours. Stirring the fat pieces ensures all cuts are melting evenly, however, not all pieces will melt down. There are various reasons as to why, however, these pieces make great snacks.
- Once the fat has rendered down, use a slotted spoon to remove and reserve any fat or cracklin (meat with fat attached).
- Canning lard will require the rendered pork fat to be strained. Place a jar funnel on top of the mason jar. Next, place a small fine mesh sieve and an unbleached coffee filter. Begin ladling the rendered lard to the jar, allowing it to slowly strain through the coffee filter and sieve. This will ensure no sediments enters the mason jars.
- Leave a 1-inch headspace, making sure to wipe the rim well with a dishtowel dipped in distilled white vinegar.
- Cover the filled jars with a clean flour sack towel and allow the lard to solidify.
- Once fully cooled, add the plastic lids and rings and store in the freezer for up to 1 year.
Note
Rendering pork fat correctly ensures the lard is clean in flavor. This simply means it does not contain a pork like taste. Rendering lard slowly and evenly without over cooking it will create a clean, white color lard. Lard which is yellow in color is safe to eat.
Printable Recipe Card – How to Make Lard
How to Render Lard using a Slow Cooker
How to render lard is an extremely easy process. Rendering pork fat allows for a very diverse oil which can be used for cooking, baking, and seasoning cast iron. Learn what the term, canning lard, refers to and how that affects storing this rendered pork fat long-term.
Ingredients
- pork fat, every bit available from a pasture raised pig
Instructions
- Cut the pork fat into small pieces, making sure the pieces are no larger than 1 inch in size. Remove as much of the skin and meat as possible. This ensures the lard is snow white in color and has less of a pork like flavor.
- Place the cut fat into the slow cooker, setting the temperature to low. The rendering process will take roughly 8 to 10 hours.
- Within 2 hours the lard will begin to melt, at this point make sure to gently stir the fat 2 hours. Stirring the fat pieces ensures all cuts are melting evenly, however, not all pieces will melt down. There are various reasons as to why, however, these pieces make great snacks.
- Once the fat has rendered down, use a slotted spoon to remove and reserve any fat or cracklin (meat with fat attached).
- Canning lard will require the rendered pork fat to be strained. Place a jar funnel on top of the mason jar. Next, place a small fine mesh sieve and an unbleached coffee filter. Begin ladling the rendered lard to the jar, allowing it to slowly strain through the coffee filter and sieve. This will ensure no sediments enters the mason jars.
- Leave a 1-inch headspace, making sure to wipe the rim well with a dishtowel dipped in distilled white vinegar.
- Cover the filled jars with a clean flour sack towel and allow the lard to solidify.
- Once fully cooled, add the plastic lids and rings and store in the freezer for up to 1 year.
Nutrition Information:
Yield:
3 tablespoonsServing Size:
1 gramsAmount Per Serving: Calories: 106Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 29mgSodium: 16mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 7g
Learning how to render lard is extremely easy. The benefits of consuming and cooking will elevate your cooking experience. And don’t forget, canning lard is the term for storing it in jars.
