Rendering Leaf Lard
Leaf lard is the highest grade of fat found in a pig. It is prized because it lacks a porky scent, making it the standard for pastry work and delicate frying.
Cold fat renders cleaner
Keep your raw fat chilled right up until the moment you cut it to ensure clean, even cubes. Work with a heavy-bottomed pot to prevent scorching at the bottom.
- Heavy-bottomed Dutch oven
- Sharp chef's knife
- Fine-mesh strainer
- Cheesecloth
- Glass mason jars
What goes in.
- 3 lbraw leaf lard, chilled
- 1/2 cupwater (to prevent initial sticking)
Control the temperature to maintain clarity
Keep your burner on the lowest setting possible. If the fat begins to bubble aggressively or brown, you have gone too high; move the pot off the heat immediately to prevent a scorched, yellow tint.
The method.
Prep the fat
Trim away any stray bits of meat or bloody tissue with a sharp knife. Cut the remaining clean, white fat into 1/2-inch cubes.
Begin the render
Place the cubed fat and the water into the Dutch oven over low heat. The water helps the fat begin to melt without scorching against the metal.
Maintain the melt
Let the fat melt slowly for 2 to 3 hours. Stir occasionally with a wooden spoon, pressing down on the cubes to release the liquid fat.
Strain
Once the solids—called cracklings—look golden brown and float, turn off the heat. Line a fine-mesh strainer with several layers of cheesecloth and pour the liquid fat through it into a clean glass jar.
Cool and store
Allow the lard to cool at room temperature until it turns opaque and firm. Seal the jars and store them in the refrigerator or a cool, dark pantry.
Other turns to take.
Fatback Lard
Derived from the back of the pig; it has a slightly stronger flavor than leaf lard and is excellent for roasting vegetables or savory frying.
When it doesn't go to plan.
Don't discard the cracklings; sprinkle them with coarse salt for a snack.
If your finished lard has a slight grey or yellow tint, filter it a second time through a clean coffee filter.
Store in small jars rather than one large one to keep the bulk of your supply sealed and fresh longer.
The ones that keep coming up.
How do I know if it's rendered enough?
The fat is done when the solids turn into crispy, brown bits and the liquid fat becomes clear and gold, like vegetable oil.
Does it need to be refrigerated?
Pure rendered lard is shelf-stable, but refrigeration keeps the quality high for a much longer period.