Rendering Leaf Lard
To render lard, you slowly melt down cleaned leaf fat over low heat until the liquid runs clear and the remaining solids, or cracklings, turn golden brown and crisp. Strain the liquid through multiple layers of cheesecloth into clean jars, then let it set undisturbed until it turns opaque and firm.
Cold fat renders cleaner.
Keep your leaf fat chilled until the moment you are ready to process it; cold fat is significantly easier to grind or chop into uniform pieces, which ensures an even melt.
- Heavy-bottomed Dutch oven
- Food processor or sharp chef's knife
- Fine-mesh strainer
- Cheesecloth
- Glass storage jars
What goes in.
- 3 lbleaf fat, cleaned of all meat and skin
- 1/2 cupwater
Low and slow is the only way
Keep the flame at the lowest possible setting; if the fat smokes or boils, the lard will brown and take on an aggressive, fried scent rather than remaining neutral.
The method.
Prepare the fat
Remove any remaining bits of flesh or connective tissue. Pass the fat through a meat grinder or chop it by hand into small, pea-sized cubes.
Begin the melt
Place the fat and water into the Dutch oven over the lowest flame. The water prevents scorching while the fat begins to liquefy.
Monitor the rendering
Stir occasionally with a wooden spoon. When the solids shrink and float to the surface as crisp, golden brown bits, the process is complete.
Strain and store
Line a strainer with four layers of cheesecloth. Carefully pour the hot liquid through the cloth into your jars, leaving the solids behind. Allow to cool completely at room temperature before sealing.
Other turns to take.
Dry rendering
Skip the water and render the fat directly in the pot. This is faster but requires constant vigilance to ensure the fat does not scorch against the metal.
When it doesn't go to plan.
Store finished lard in a cool, dark pantry or the refrigerator to prevent rancidity.
Do not discard the cracklings; salt them while hot for a snack or crush them into bread dough.
If the lard appears grey or cloudy, you have likely rushed the heating process; strain it through a clean cloth a second time.
The ones that keep coming up.
How do I know if the fat is clean enough?
If there is any red meat or dark tissue attached to the fat, trim it off. Any protein remaining will burn during rendering and ruin the flavor of the final product.
Does leaf lard have a pork flavor?
No. Leaf fat is taken from around the kidneys and has a very clean, neutral profile, which makes it ideal for pastries.
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