Rendering Lard

INGREDIENTS
Pasture raised pork fat
1/4 cup water.
*Conventional pork fat is hard and gross after being feed corn and soy forever and ever. yuck.

INSTRUCTIONS
Step 1: Cut or grind the fat into small pieces
Trim away any pieces of meat or blood as you go
Step 2: Place fat in slow cooker
Add 1/4 cup of water to the slow cooker to prevent the fat from burning – it will evaporate during the rendering process. Place the lid on top of the slow cooker and set it on low. After about an hour you will begin to see some liquid in the bottom.
Give the pot a stir every once in awhile until the fat is completely melted.
Step 3: Strain Lard
When the lard is ready you’ll see brown bits of “cracklings” resting on the bottom of the pot with a layer of fat over them.
Pour the contents of your slow cooker over a cheesecloth lined colander to separate the lard from the cracklings. Pour the lard into jars and set aside to cool on a countertop or in the fridge. Should last months in your fridge or weeks on your counter.

CRACKLINGS
To make cracklings, simply sprinkle the leftover brown bits with a little salt and put them in a pan set over medium heat. As they cook some of the excess fat will melt away and they’ll become crispy. They’re called cracklings because they often pop and sizzle as they cook. Once they’re crispy remove them from the pan and serve. They’re delicious with a little hot sauce and a spritz of lime or add them to corn bread batter.

Click here to buy our Pure Mangalitsa Lard, rendered for you by our USDA processor.