Rendering Your Own Lard
Rendering lard is the process of melting down raw pork fat—specifically leaf fat from around the kidneys or back fat—at a low temperature until the liquid fat separates from the connective tissue. Once strained and cooled, you have a stable, shelf-safe fat for frying, baking, or sautéing.
Cold fat renders cleaner.
Keep the raw fat in the freezer until you are ready to cut it; solid fat is much easier to process into uniform cubes, which ensures an even melt.
- Heavy-bottomed pot or Dutch oven
- Sharp chef’s knife
- Fine-mesh strainer
- Cheesecloth
- Glass storage jars
What goes in.
- 5 lbraw pork fat (leaf fat preferred), chilled
- 1/2 cupwater (to prevent initial scorching)
Low and Slow
Keep your burner on the lowest setting. If the fat browns or darkens, the lard will taste like roasted pork rather than a neutral cooking fat.
The method.
Prep the fat
Cut the chilled pork fat into half-inch cubes. Remove any visible bits of meat or skin, as these will burn and spoil the flavor of the final batch.
Begin the melt
Place the fat and water into the pot over low heat. The water helps conduct heat and prevents the fat from sticking to the bottom before it starts to liquefy.
Maintain the low heat
Stir every twenty minutes. You are looking for the cubes of fat to shrink into small, golden-brown bits, known as cracklings, floating in clear liquid fat.
Strain
Once the cracklings are fully browned and crisp, turn off the heat. Line your strainer with two layers of cheesecloth and pour the liquid through into a clean glass jar.
Cool and store
Let the jars sit at room temperature until the lard turns opaque white. Seal tightly and store in the refrigerator or a cool, dark pantry.
When it doesn't go to plan.
Leaf fat, taken from around the kidneys, produces the cleanest, most neutral lard suitable for pie crusts and pastries.
Do not press the solids in the cheesecloth; let them drip naturally to keep the rendered fat clear.
Use a splatter screen if your pot doesn't have a lid, though keeping it uncovered allows moisture to evaporate more efficiently.
The ones that keep coming up.
How do I know if the fat has gone bad?
Good lard should be odorless or have a faint, clean smell. If it smells sour, musky, or rancid, it has spoiled and should be discarded.
What do I do with the leftover cracklings?
The browned bits are edible. Salt them immediately and use them as a crunchy topping for salads or soups.
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