Rendering Your Own Lard
Working with leaf fat from around the kidneys produces a neutral, snowy-white fat that is unmatched for pastry. Back fat is firmer and carries more flavor, making it a reliable workhorse for roasting and searing.
Start with the right fat
Ask your butcher specifically for 'leaf lard' if you want a clean taste for baking. Keep the fat cold until the very moment you are ready to chop it to make the process easier.
- Heavy-bottomed pot or Dutch oven
- Sharp chef's knife
- Fine-mesh strainer
- Cheesecloth
- Clean glass jars with lids
Patience prevents burning
The goal is to liquefy the fat without scorching the remaining connective tissue. Keep the flame at the absolute lowest setting to ensure the rendered liquid remains clear rather than toasted or yellowed.
The method.
Prepare the fat
Trim away any bits of meat or skin. Cut the fat into small, uniform cubes, roughly half an inch to an inch in size, to encourage even melting.
Begin the melt
Place the cubes in a cold Dutch oven. Add a splash of water—about a quarter cup—to the pot to prevent the fat from sticking before it starts to render.
Render
Turn the heat to the lowest possible setting. Stir occasionally as the fat cubes release their liquid and shrink into small, golden brown solids known as cracklings.
Strain
When the cracklings are crisp and dark gold and the liquid in the pot is still, remove from heat. Place several layers of cheesecloth inside a fine-mesh strainer and pour the liquid through into a heat-proof container.
Cool and store
Let the liquid sit for a few minutes. Carefully pour the clear fat into sterilized glass jars. It will turn opaque and white as it cools to room temperature.
Other turns to take.
Herb-Infused Lard
Add a few sprigs of fresh rosemary or dried bay leaves to the pot during the last hour of rendering to lightly scent the fat for savory roasting.
When it doesn't go to plan.
Don't press the cracklings too hard against the cheesecloth when straining, or you may push cloudy sediment into your clear fat.
Store rendered lard in the refrigerator for months or in the freezer for up to a year; ensure the jar is airtight to prevent odors from being absorbed.
The leftover cracklings are edible; salt them immediately and serve as a snack.
The ones that keep coming up.
How do I know if the lard is done rendering?
The rendering is complete when the cubes of fat have shriveled into deep-golden, crispy bits and the liquid around them is clear, golden, and no longer bubbling with trapped moisture.
My lard turned yellow. What happened?
Yellowing typically happens if the heat was too high or if the fat contained too much meat residue. Keep your heat at the bare minimum to maintain that signature white color.
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