How to Render Leaf Lard
Leaf lard is the prize of the hog for bakers and cooks. It is neutral in scent and flavor compared to back fat, making it the standard for pastry crusts that need to shatter when you bite them.
Cold fat is easier to handle.
Chill your raw fat in the freezer for about 30 minutes before cutting; it keeps the fat from turning into a greasy mess on your board.
- heavy-bottomed dutch oven
- sharp chef's knife
- fine-mesh sieve
- cheesecloth
- glass mason jars
What goes in.
- 5 lbraw leaf fat, chilled
- 1/2 cupwater
Low and Slow prevents scorching
If the bottom of the pot turns brown, the heat is too high. You want the fat to melt clear, not fry, to ensure the final product remains stark white and neutral.
The method.
Prep the fat
Trim away any red bits of meat or loose skin with your knife. Chop the remaining white fat into small, uniform half-inch cubes.
Start the melt
Place the fat into the dutch oven and add the half-cup of water. The water helps conduct heat and prevents the bottom layer from burning while the first batch of fat begins to liquefy.
Simmer
Set the stove to the lowest heat setting. Stir occasionally. Over the next two to three hours, the cubes will shrink into small, golden-brown bits while the liquid fat gathers around them.
Strain
Place your sieve lined with a double layer of cheesecloth over a large glass bowl. Carefully pour the fat through. The cheesecloth catches the impurities and cracklings.
Cool and store
Let the liquid sit for a few minutes, then pour into clean glass jars. It will start out golden and turn snowy white as it cools and sets.
When it doesn't go to plan.
Keep the cracklings that remain in the cheesecloth; salt them while warm for a snack.
If your rendered lard has a strong pork smell, you likely cooked it at too high a temperature.
Store in a cool, dark pantry for a few months, or keep in the freezer for a year to maintain optimal quality.
The ones that keep coming up.
What is the difference between leaf fat and back fat?
Leaf fat is the visceral fat surrounding the kidneys; it is the cleanest, most neutral fat on the pig. Back fat is firmer and carries more of the animal's flavor profile.
Does it need to be refrigerated?
If rendered properly, the fat is shelf-stable, but keeping it in the refrigerator or freezer extends its quality and prevents rancidity.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe