Rendering Lard | A Complete Guide
A complete guide to rendering lard from pork fat to produce a snow white, odorless, sustainable fat for baking, frying, and more.
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Equipment
- ladle
- funnel
- fine mesh strainer
- cheesecloth (can use paper towels or coffee filters)
- roaster pan (Can also use a Dutch oven, a large stockpot, or a crockpot. see post for more information)
- glass mason jars and lids (clean glass containers)
Ingredients
- 2 lbs pork fat
- ¼ cup water If using the wet rendering method
Instructions
- First, chop the pork fat into small pieces using a food processor, a meat grinder, or a sharp knife. (It doesn't have to be perfect, just smaller pieces to help the fat melt quicker.)
- If using the wet rendering method, add 1/4 cup of water to the bottom of the crockpot, roaster pan, or Dutch oven on the stove before adding the diced or ground lard.
- Turn the heat to low. For a crockpot, set to low, 200°F/93°C degrees if using a roaster pan, or the lowest setting on your oven.Remember, low and slow is key to an odorless, white lard. Continue to stir to prevent the bottom from burning.
- Within the first hour, you'll see the fat melt into a liquid state.
- Line a fine mesh sieve with a piece of cheesecloth and place it on a funnel over the mouth of the jar. As the fat melts, begin to ladle off the fat, making sure to avoid any water.
- As the lard renders, be sure to stir it to distribute the heat and allow all of the fat to heat up, and prevent the fat at the bottom of the pan from burning.
- Continue to ladle the lard until all of the fat has rendered.
- After the majority of the fat has been rendered, all that's left will be soft bits of meat. Cooked until crispy, these cracklings are delicious and crunchy, and make an excellent salad topping or snack. I highly recommend using them.
- Fasten the lids on the glass jars and allow them to cool to room temperature. Label with the date and name, and store in the refrigerator for up to a year.
- In its liquid state, the lard will be a light yellow before turning white as it solidifies.
Notes
Every 2 lbs of pork fat yields roughly 1-1½ cups of lard, depending on the method used.
Easily scale the recipe to make a large batch at one time.
Nutrition
Calories: 5455.2kcalFat: 604.8gSaturated Fat: 237.1gPolyunsaturated Fat: 67.7gMonounsaturated Fat: 272.8gCholesterol: 574.6mg
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