More Lard

With a forecast of lows in double digits below zero, I will be feeding hungry wood stoves for the next two days. It’s a good time to render another batch of lard This fat from Turnip Rock Farm was processed at a locker where they don’t grind the fat. I find it renders better if chopped or ground. So today I started chopping. Will finish chopping and start rendering tomorrow

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Rendering Lard

When Ken and I raised pigs, I grew accustomed to rendering and cooking with lard. Before you say eeew, let me point out a few things: people have used lard for eons – it is not some created or highly processed oil or hydrogenated fat. If the pigs are outside it has the “sun vitamins” like D. I can use less and cook hotter than most other fats and oils. A friend asked why one …

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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. …

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