Rendering Pure Pork Lard
Turning raw pork fat into shelf-stable lard is the best way to utilize the whole animal. The process is simple, but it demands patience to ensure the fat doesn't scorch.
Cold fat is easier to cut
Keep the fat in the freezer for 30 minutes before dicing to make it firm. Always use the highest quality fat available, ideally leaf lard from around the kidneys for the cleanest, most neutral flavor.
- Heavy-bottomed pot or Dutch oven
- Sharp chef's knife
- Fine-mesh strainer
- Cheesecloth
- Glass storage jars
What goes in.
- 3 lbraw pork fat, trimmed of meat and skin
- 1/4 cupwater (to prevent initial sticking)
Low and Slow
Keep the burner on the lowest setting possible. If the fat bubbles aggressively or darkens quickly, take it off the heat immediately; scorched fat results in bitter, yellowed lard.
The method.
Prepare the fat
Cut the fat into small, uniform 1/2-inch cubes. Remove any bits of red meat or connective tissue, as these will burn and ruin the flavor.
Begin the melt
Place the cubes into the pot and add the water. Set the burner to low. The water evaporates as the fat begins to sweat, preventing the bottom from burning before the process starts.
Render
Stir occasionally with a wooden spoon. Over the course of 2 to 3 hours, the cubes will shrink into small, golden-brown cracklings and the pot will fill with liquid gold.
Strain
Line your strainer with a double layer of cheesecloth. Carefully pour the rendered fat through the cloth into a clean glass jar. Press on the cracklings lightly to extract the last of the fat, but do not crush them into the liquid.
Cool and store
Leave the jar uncovered until it reaches room temperature. Once it turns opaque and firm, seal it with a lid. It will keep in the refrigerator for several months.
Other turns to take.
Smoked Lard
If using fat from a smoked pig, follow the same steps. The resulting lard will carry a distinct smoky aroma perfect for sautéing greens.
When it doesn't go to plan.
Discard the cracklings if they taste burnt, but if they are light and crisp, season them with sea salt for a snack.
Use a heavy-bottomed Dutch oven to distribute heat evenly; thin pots will create hot spots that burn the lard.
Do not let the fat smoke. If you see wisps of white smoke, the heat is too high.
The ones that keep coming up.
How do I know if the lard is rendered?
The liquid will be translucent and golden, and the remaining solids will have stopped bubbling and reached a deep amber color.
Why is my lard grey?
This usually indicates the fat wasn't clean or it was heated too quickly. Ensure all bits of meat and connective tissue are trimmed away before starting.
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