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Pork fat into lard = just like rendering tallow?

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  • Pork fat into lard = just like rendering tallow?

    I know Mark posted a great article on rendering tallow from beef fat a while back. I recently picked up a huge package of pork fat from the local farmer's market, and was curious if making lard was the same process. I'm assuming it is, but you know what they say about assuming things - and I figured asking here first was the better option, rather than just diving right in and somehow ruining perfectly good pork fat. Any suggestions/advice for a first-time lard renderer?

  • #2
    Yes, exactly the same.


    • #3
      Except that the cracklin's are even tastier!


      • #4
        Originally posted by Noctiluca View Post
        Except that the cracklin's are even tastier!
        Yes indeed they are:-)
        Free your mind, and your Grok will follow!


        • #5
          Pork fat rendered down to lard is my all time favourite cooking fat. I begin to feel anxious when I have less than 3 jars in the fridge....

          If you eat potatoes, roast potatoes done in home rendered pork fat are super delicious!


          • #6
            Great, thanks guys! Will get started on that process as soon as I'm feeling a little less under the weather.


            • #7
              It's the same as bacon grease, only without the cured/smoked flavor - right?


              • #8
                If you have a mincer (grinder) and a slow cooker, just grind the fat straight into the slow cooker. Then switch on to low and leave it - about 6 hours does it for me. Then strain the resulting lard and -keep the crisp little fat bits! They are divine with salt and pepper - and ground cumin doesn't go amiss!


                • #9
                  I scooped out the big bits of cracklin with a metal slotted spoon then poured the remaining through a kitchen sieve lined with a coffee filter to get the small bits. I didn't grind mine, but hand cut it into small 1-2cm chunks before dumping it in the crock pot.

                  Wide mouth mason jars are great for storage. Whatever container you use make sure the top is large enough to get your spoon into and out of easily and can stand the temp of the hot fat. BE CAREFUL, hot fat can give you a nasty burn.

                  I also did some sticks of lard and tallow buy molding them in those silicon muffin and loaf pans. Tallow worked better for this -it got harder. The lard was a bit soft and its shape deformed easier.


                  • #10
                    I haven't done my beef fat yet, but the pork fat was easy. The cracklin's were excellent with a bit of sea salt.

                    I made my lard into butter cube sized rolls and wrapped them in wax paper and then stored in a bag for freezing. Get one out whenever I run out.

                    Lard -- particularly leaf lard -- is renowned for pastry making. Of course, we don't do much pastry in Primal. But it does tell you how lovely, and not particularly flavored, lard is. I posted some photos on my Primal blog of the lard, as well as a discussion on how I made it.
                    Life is an ongoing Experiment of One, so here's to science!

                    My Primal Journal: