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Rendered Pork Lard

October 23, 2020 • 0 comments

Rendered Pork Lard
Lard is an incredible source for Vitamin D. It's heat stable which makes it great for sautéing and frying. It's also great to bake with...(pie crusts, anyone?)
  • Servings: 1 quart



(Approximately 2 lbs of pork fat comes to 1 quart of rendered pork lard.)

Pre-heat your oven to 225 degrees F. 

Grab the pork fat out of your freezer and carefully chop it up in consistent small pieces. (If you have a meat grinder, or food processor that can handle this task - use it!)

Lay fat pieces in a deep dish pan and leave in your oven for a bit. The more fat you have in the pan, the longer it will take to render, but pretty quickly you will see the liquid fat seeping out into the pan. Every 20-45 minutes, carefully pour rendered fat through a fine-mesh metal strainer into a clean quart size jar until it's full. Put pan back in oven and repeat the process until all fat has been rendered. What's left in your pan is called cracklings - and don't toss them! They're delicious little crunchy pork bits you can season with salt and pepper (or our popular pork seasoning blend!) to pair with some scrambled eggs for breakfast.

Pure lard that has been strained finely will store for months in your refrigerator!


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