Rendering Lard

Part of raising pork is rendering lard.  Well rendered lard is a wonderful fat.  One can use less than most oils and it takes heat well.  It is marvelous in making pastry, especially pie crust.  One heats the fat at a low temperature; some people use a crock pot or a simmer burner.  We use the oven.

 

Once the fat reaches 255 degrees any water or liquid has evaporated and the fat is pure.

 

 

 

 

Strain into containers – we use wide mouth canning jars, seal and keep in a cool place.  we use the floor of the root cellar.  It keeps for a year.

 

 

 

The other component is  the cracklings which brown and are good eating or used in baking.  ken’s family has a crackling cookie recipe that is delicious!

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