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I felt an urge to try making lard recently, so I picked up some pork fat from Bright Farm and gave it a whirl. They suggested using a crockpot to render it rather than a stove, and it worked pretty well.

The packages of fat.

Chopped up and in the crockpot.

After a few hours.

After about 12 hours or so, it looked like the solid bits were brown enough.

About 5 pounds of fat turned into 2 quarts of lard…

…and a bag of crunchy bits. Although I think I’d fry them before using to make them crispy again.

After cooling overnight.

I put one jar in the fridge, and one in the freezer. Today I made biscuits with some, and they are definitely flakier than in the past. The pork taste was only a bit noticeable, and then only if nothing was on the biscuit.

I wonder if there is a lard category at the fair.

5 thoughts on “Lard

  1. I think the crunchy bits are called cracklings. You could also try microwaving them a bit to re-crunch, and salting them. Bacon works in the microwave. Do they taste like bacon?

  2. Yes, cracklings. I didn’t actually try them, since it was 2am and I just wanted to put them away. But I assume they taste a lot like the fatty parts of bacon, just not as salty…

  3. Yummy.Cracklings. Diane sent me a book of recipes from the “Father Tim” series of novels. Most call for lard. So I guess it’s just one of those things that make food taste better! (Fattier, but tastier for sure! Love, Aunt Linda

  4. I give it a halfhearted try but I’m a butter lover and maybe, with those factsm may became a lard-lover (and a lard-ass(?) in the processs :) Thank you for the info! Love, Aunt Linda

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