Rendering Leaf Lard
Leaf fat is the purest, cleanest source of lard you can process at home. It yields a clean, odorless fat that stays solid and white if you remove all moisture and impurities during the rendering process.
Consistency is your main challenge.
Keep your heat low to ensure the fat melts without burning, which would discolor the lard and introduce a scorched taste.
- Heavy-bottomed pot
- Sharp knife or meat grinder
- Fine-mesh strainer
- Cheesecloth
- Glass storage jars
What goes in.
- 5 lbraw leaf fat, chilled
Control the heat, control the clarity
The goal is to gently sweat the fat until only the crispy bits, or cracklings, remain. If the bottom of the pot turns brown, your heat is too high.
The method.
Prepare the fat
Cut the chilled fat into small, uniform half-inch cubes. If you have a meat grinder, pass the fat through the coarsest plate to increase surface area.
Begin the melt
Place the fat into your heavy pot over the lowest possible heat setting. Add two tablespoons of water to the pot to prevent the bottom from scorching before the fat begins to render.
Render
Stir occasionally. As the liquid fat pools, the solid pieces will shrink and turn golden brown. This process takes two to three hours.
Strain
Once the cracklings are small and golden, 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
Allow the lard to cool at room temperature until opaque. Seal and store in a cool, dark place or the refrigerator.
Other turns to take.
Dry Rendering
Skip the added water and rely strictly on very low heat. This requires constant vigilance to prevent burning.
When it doesn't go to plan.
Always use cold fat; it is much easier to chop or grind when firm.
Do not discard the cracklings; salt them while hot for a snack or crush them into bread dough.
If the lard has a porky scent, you have likely rendered fat from the back or belly rather than the leaf.
The ones that keep coming up.
How do I know the lard is done?
When the bubbling slows down significantly and the remaining solids are golden-brown and crispy, the moisture has evaporated.
How long will this last?
Stored in an airtight jar in the refrigerator, rendered leaf lard will maintain its quality for several months.