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!
